Creamy grits with jalapeño-seared maitake mushrooms and sautéed chard [Rahanna Bisseret Martinez] from Black Food: Stories, Art, and Recipes from Across the African Diaspora (page 73) by Bryant Terry

  • cilantro
  • garlic
  • grits
  • jalapeño chiles
  • white vinegar
  • Meyer lemons
  • maitake mushrooms
  • rainbow chard
  • oat cream
  • EYB Comments

    Can substitute coconut cream or soy cream for oat cream, lemons for Meyer lemons, and cremini mushrooms or portobello mushrooms for maitake mushrooms.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute coconut cream or soy cream for oat cream, lemons for Meyer lemons, and cremini mushrooms or portobello mushrooms for maitake mushrooms.

  • rmardel on March 11, 2022

    Very satisfying combination. The marinade for the mushrooms was very mild and could have used either a hotter Chile or two jalapenos; it came across as more herby than spicy. My jalapeno was very young and mild however, all I could find in the market this time of year. The combination of the seared mushrooms, the steam-sauteed chard leaves, and the pickled chard stems is delicious however. Although this worked well with soft creamy grits, I think it would have been better had the grits been cooked in advance, chilled and then fried or baked to form a crispy crust with a soft interior. But that is a minor quibble.

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