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Cheesy Grits with Seared Mushrooms
Total Time
25 mins

Made to be enjoyed any time of the day, this beloved Southern staple becomes a complete meal with seared garlicky mushrooms and runny eggs.

Servings: 4
  • 1 ¾ cups low-sodium chicken or vegetable broth
  • 1 cup water
  • ¼ cup whole milk
  • ¾ cup white corn grits
  • cup shredded sharp Cheddar cheese
  • ¼ teaspoon salt
  • ¼ teaspoon ground pepper, plus more for garnish
  • 12 ounces oyster, maitake or trumpet mushrooms
  • 3 tablespoons extra-virgin olive oil
  • 4 large cloves garlic minced
  • 1 tablespoon low-sodium soy sauce
  • 4 large eggs, soft-boiled or poached
  • Sliced scallions for garnish
  1. Combine broth, water and milk in a medium pot; cover and bring to a light boil. Slowly stir in grits; cook, covered and stirring occasionally, until thickened and tender, 10 to 15 minutes. (Continue cooking for up to 30 minutes for thicker consistency, if desired.) Stir in cheese, salt and pepper.
  2. Meanwhile, using your hands, break mushrooms into large pieces. Heat oil in a large skillet over medium heat. Add the mushrooms and cook, undisturbed, until golden, 3 to 5 minutes. Stir in garlic; cook, stirring, for 2 to 3 minutes. Add soy sauce; cook, stirring, until the mushrooms are a deep golden color, about 1 minute.
  3. Divide the grits among 4 plates. Top each with some of the mushrooms and 1 egg. Sprinkle the eggs with pepper and scallions, if desired.