Monday, October 3, 2011

Poached Egg on Creamy Grits with Mushroom, Red Onion, and Sherry Sauce

Total Time: about 45 minutes
Serves 2

  • 1/2 C corn grits
  • 1 C milk
  • 1 C water
  • 2 eggs
  • 3/4 C thinly sliced mushrooms
  • 1/2 C thinly sliced red onion
  • 1 (6-inch) sprig rosemary, leaves chopped
  • 1/4 C sherry
  • 3 Tbsp butter, divided
  • 2 tsp salt
  • freshly ground black pepper

In a medium pot, bring one quart of water to a simmer. Crack one egg into a small prep bowl and gently slide it into the simmering water. Cook the egg up the white is firm. Remove from the water with a slotted spoon and transfer to a bowl of ice water to stop the cooking process. Repeat with the remaining egg.

In a medium saucepan, bring to a boil the milk and water. Slowly add the grits and season with 1  1/2 teaspoon of salt and freshly ground black pepper. Reduce the heat to a simmer, and cook the grits, stirring, until they are thick and creamy, about 30-35 minutes. Remove from the heat and add a tablespoon on butter, stirring to combine as the butter melts. Keep warm while you cook the vegetables.

In a large skillet, melt the remaining two tablespoons of butter over medium-high heat. Add the red onions, season with the remaining salt, and cook for 2-3 minutes, or until they begin to soften. Add the mushrooms and cook until browned. Toss in the rosemary. Add the sherry and increase the heat to bring the sauce to a simmer. Reduce the sauce slightly and remove from the heat.

Now for plating: spoon the grits between two bowls, and top with the red onions, mushrooms, and sherry sauce. Place the skillet back on low heat and add a tablespoon or two of water. Add the poached eggs to warm, then place them on top of each bowl of grits and goodness. Season with extra salt and pepper, if desired.

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