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Sweet Corn Grits with Wild Mushrooms | At Home With Us
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18,352Views
2021Aug 29
Danielle Prewett’s sweet corn grits with wild mushrooms highlight end-of-summer ingredients in the best way possible. The corn brings a soft and buttery flavor while hatch chiles add smoky notes to the grits. Savory brown mushrooms and soft-boiled eggs give added texture to the dish and lastly a squeeze of lime juice for acidity. Simple to make for any weeknight meal! GET THE RECIPE ►► https://f52.co/2ULV8VE PREP TIME: 30 minutes COOK TIME: 30 minutes SERVES: 4 INGREDIENTS 4 to 8 large eggs, depending on how hungry you are 2 fresh corn cobs 3 tablespoons unsalted butter, divided 1/2 small yellow onion, finely chopped 1/4 cup diced roasted hatch chiles 1 teaspoon coarse sea salt, plus more to taste 1 cup medium-ground grits or polenta (not instant) 1/4 cup crumbled feta cheese (loosely packed) 1 pound wild mushrooms, such as chanterelles, lobster, or oyster, cleaned well and dried 1 tablespoon neutral oil 2 cloves garlic, minced 1/2 teaspoon dried oregano 1/4 teaspoon ground cumin Juice of half a lime 1 handful chopped cilantro leaves or chives, to garnish SUBSCRIBE TO FOOD52 ►► https://f52.co/2HN7Dp8 CONNECT WITH FOOD52 Web: https://food52.com Facebook:   / food52   Instagram:   / food52   Pinterest:   / food52   Twitter:   / food52   TikTok:   / food52   Food52 newsletter: https://f52.co/newsletter ABOUT FOOD52 As a one-stop shop for joyful living, Food52 connects discerning home cooks with the interests they're passionate about via award-winning food and lifestyle content across platforms. We provide our audience with the recipes and solutions they crave to eat thoughtfully, live joyfully, entertain beautifully, and travel differently.

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