Creamy Grits with Mushrooms & the Perfect Poached Egg

Creamy grits with butter and Parmesan, topped with golden sautéed mushrooms and a perfectly poached egg. Cozy, savory comfort food with simple ingredients — and that egg cut at the end is everything 🤍

🧾 INGREDIENTS (1 serving)

For the grits
• 1/2 cup grits (quick or regular)
• 2 cups water
• 1/4–1/2 tsp salt, to taste
• 1 tbsp butter
• 1/4 cup grated Parmesan (about 20–25 g)

For the mushrooms
• 2 cups mixed mushrooms, sliced (cremini/baby bella + beech)
• 1 tbsp butter or olive oil
• 1/4 tsp salt, to taste
• Black pepper, to taste (optional)

For the poached egg
• 1 egg
• Salt, to taste

(Optional garnish: parsley, chives, extra Parmesan, chili flakes)

🍳 STEP-BY-STEP INSTRUCTIONS

1) Cook the grits
1. Bring 2 cups water to a simmer in a pot and add salt.
2. Slowly whisk in 1/2 cup grits to avoid lumps.
3. Cook on low, stirring often:
• Quick grits: ~5–7 minutes
• Regular grits: ~15–20 minutes
4. Turn off heat and stir in butter + Parmesan until creamy.
Add a splash of water if you want it looser.

2) Sauté the mushrooms
1. Heat a pan on medium-high and add butter/olive oil.
2. Add mushrooms in a single layer and let them brown without stirring for 2–3 minutes.
3. Stir, season with salt + pepper, and cook another 3–5 minutes until golden and reduced.

3) Poach the egg
1. Bring a small pot of water to a gentle simmer (light bubbling, not boiling).
2. Crack the egg into a fine-mesh strainer.
Let the loose, watery whites drain off for a few seconds.
3. Gently lower the egg into the simmering water.
4. Poach for 3 minutes for a runny yolk (add 1-3 minutes for firmer).
5. Remove with a slotted spoon.

4) Assemble
1. Spoon grits into a bowl.
2. Place the poached egg in the center.
3. Top with mushrooms and chives.
4. Cut the egg and enjoy 🤍