Farmers Market Grits & Greens

Any kind of spring greens (spinach, arugula) or mushrooms will work in this dish. Chef Skylar Bush used the first of the season kale and arugula raab, as well as blue oyster mushrooms, parsley, pepper jack cheese, hot honey, and microgreens, all from the East Nashville Farmers Market

Photography By Jill Melton | April 08, 2023

Ingredients

1 cup water
1 cup milk
2 tablespoons butter
1/2 cup stone ground grits
2 ounces Pepper Jack cheese
salt and pepper
1 tablespoon extra virgin olive oil
1 clove garlic, minced
1 sprig fresh thyme
4 ounces blue mushrooms, sliced
2 handfuls kale, spinach or arugula
1 tablespoon butter
Local honey, balsamic syrup, micro greens, dill flowers

Instructions

1. In a medium saucepan, combine water, milk, and half the butter and bring to a boil. Stir in grits and simmer 20 minutes until tender. Stir in remaining butter, salt and cheese. Keep warm.

2 Heat oil in a skillet over low heat. Add garlic and thyme and cook until fragrant, 2 minutes. Add mushrooms and cook until golden, then add greens and cook on high heat until wilted. Add butter.

3. Divide grits amongst 4 plates and make a well in the center of grits. Place the sautéed greens on top. Drizzle with balsamic syrup and hot honey. Place the micro greens on top. Serves 4.