Delicious Grit Bowl (Serves about 3)

By Kayt Morton

From market:

* Grits, ½  cup- Riverview Farms ($X)

* Green garlic, rough mince- Snapfinger Farm ($4)

* Radishes, thin slices- Crack in the Sidewalk Farmlet ($3)

* Brassica flowers, rough chop- Snapfinger Farm ($2)

* Fire Cider Tonic- Cultured South/Golda Kombucha ($14)

* Eggs- Rag and Frass ($7)

* 4 ounce bag of shiitake mushrooms, sliced- Sparta Mushrooms ($X)

* Bone broth (optional), Four Bellies Farm ($10/pint; $19/quart)

From pantry:

* 1 tablespoon oil of choice

* 1 tablespoon unsalted butter

* Salt and pepper, to taste 

* 4.5 cups water (or bone broth), optional

* Cheese, optional

Method:

* Bring 2.5 cups of water or bone broth to boil over high heat (I like to use half broth and half water)

* Gradually stir in grits, continue stirring and bring heat to low and season with salt and pepper, will take about 45-50 minutes. Stir regularly.

* Once grits have cooked around 25-30 minutes heat a sauté pan to medium heat and add oil

* Add shiitakes and cook until browned

* Add radishes and cook for 3-5 minutes 

* Add brassica flowers and cook 2-3 minutes

* Add green garlic and cook about 1 minute

* Add about 1oz of the fire cider (I usually add more, but its up to you)

* Remove from heat and season with salt and pepper

* In another pan add butter and cook the egg over medium-medium high heat (I find it easier to go for medium heat and cover with a lid for a few minutes until the white on top is cooked through). 

* Build your bowl! Start with grits and add veggies. Top with your egg and sprinkle with some salt and pepper! If there is any cooking liquid left in your veggie pan definitely add some of that!

* If using cheese, stir into the grits once they’ve finished cooking.