A Southern-style bowl built on stone-ground grits, seared mushrooms, and a bright green finish from farm-fresh toppings.
Ingredients
For the Cajun mushrooms
- 1 lb fresh mushrooms (sliced thick)
- 2 tbsp butter or olive oil
- 1 tbsp Cajun seasoning
- 1 tsp smoked paprika
- 2 cloves garlic (minced)
- Salt and pepper to taste
- Splash of hot sauce (optional)
For the creamy grits
- 1 cup stone-ground grits
- 4 cups water or broth
- 1 cup milk or cream
- 2 tbsp butter
- Salt to taste
- Optional: shredded cheddar cheese
For the microgreen topping
- 1 cup microgreens
- 1 tsp olive oil
- Pinch of salt
- Optional: squeeze of lemon
Simple lettuce side salad
- Crisp lettuce leaves
- Olive oil
- Apple cider vinegar
- Salt and pepper
Instructions
1. Cook the grits
- Bring water or broth to a boil.
- Slowly whisk in grits to avoid clumping.
- Reduce heat and simmer 20–25 minutes, stirring often.
- Add milk, butter, and optional cheese at the end.
- Season with salt.
2. Sear the Cajun mushrooms
- Heat butter or oil in a skillet over medium-high heat.
- Add mushrooms and cook until browned and slightly crispy.
- Stir in garlic and Cajun seasoning.
- Cook 2–3 more minutes until fragrant.
- Add a splash of hot sauce if desired.
3. Prep microgreen topping
- Toss microgreens lightly with olive oil and a pinch of salt.
- Keep fresh and set aside.
4. Make quick lettuce salad
- Toss lettuce with olive oil, vinegar, salt, and pepper.
- Keep it light and crisp for contrast.
Assemble
- Spoon creamy grits into a bowl.
- Top with Cajun mushrooms and their pan juices.
- Add a generous handful of microgreens on top.
- Serve lettuce salad on the side for freshness.
Flavor profile
- Creamy + rich base (grits)
- Smoky, spicy mushrooms
- Fresh, peppery greens to cut the heat
- Bright, acidic side salad for balance
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