Grits With Mushroom & Curly Endive Ragout

By ltrodrigu

Curly endive lends a pleasant bitter note to the ragout that helps balance the richness of the creamy grits.

Ingredients

• 1 teaspoon olive oil
• 1/2 shallot, minced
• 1/2 clove garlic, minced
• 1 1/2 pounds mixed mushrooms (oyster, button and/or trumpet), cut into bite-size pieces
• 1 1/4 cup Sherry
• 1 cup mushroom or vegetable stock
• 1/2 tablespoon thyme leaves, roughly chopped
• 1 tablespoon chilled butter
• Salt
• 1 1/2 cups roughly chopped curly endive
• 2 1/2 cups whole milk
• 2 cups heavy cream
• 1 cup grits
• Freshly ground black pepper
• 1/2 tablespoon lemon juice
• 4 eggs

Details

Adapted from online.wsj.com

Preparation

Step 1

To Make Ragout:
Heat oil in a medium sauté pan over medium heat. Stir in shallots and garlic and sauté until garlic softens, about 2 minutes. Increase heat to medium-high and add mushrooms. Cook until mushrooms release water and brown around the edges, about 5 minutes.

Stir in Sherry and cook until evaporated, about 1 minute. Add stock, thyme, butter and a pinch of salt. Sauté until liquid reduces by half and mushrooms become tender, 5-7 minutes. Toss in curly endive and cook until just wilted, 1-2 minutes more. Remove pan from heat and cover to keep ragout warm.

To Make Grits:
In a medium pot over medium-high heat, bring milk and cream to a simmer. Slowly stir in grits, then reduce heat to low and cook grits, stirring constantly, until they absorb liquid and become tender, about 10 minutes. Remove pot from heat and season with salt, pepper and lemon juice.

While grits cook, poach eggs: Fill a medium pot with 4 inches of water and set over medium heat. Bring water to a simmer and reduce heat so only small bubbles rise to the surface. Crack 2 eggs and add to water. Poach eggs until whites completely set, 2-3 minutes. Use a slotted spoon to lift eggs out of water. Let dry on a paper-towel-lined plate. Repeat process with remaining eggs.

To serve, distribute grits among four plates. Top each serving with ragout and a poached egg.