Grits with Lion’s Mane Mushrooms, Asparagus, Microgreens

Growing up, Katherine Pardue had a house full of flavor. Her family is Sicilian and Louisiana-French, so food was always the center of big gatherings. But, after she was diagnosed with celiac disease, which requires her to follow a strict gluten-free diet, Katherine had to learn to get creative with her cooking.

Katherine and her best friend, Lisa Nuemann, began developing recipes and have turned that passion into a plant-based vegan and gluten-free restaurant called, Hark Café located in the Historic Warehouse District of Minneapolis. Katherine is here today to tell us more about Hark and show us one of this season’s dishes.

Grits with Lion’s Mane Mushrooms, Asparagus, Microgreens

Grits Recipe/ Method:
(Adapted from Anson Mills “Big Daddy Grits” recipe)

Serves 4

Equipment:
Medium saucepan
Small saucepan
Fine Mesh Strainer (optional)
Wooden Spoon

Ingredients:
1 cup Coarse Grits (Anson Mills or Palmetto brand are my recommendations)
Water
Salt
1/4 C cashew cream** or any other kind of unsweetened cream you care to use
** Cashew cream recipe: in a high speed blender blend 1 C cashews and 3.5 C water until smooth

1. Place the grits in a medium heavy-bottomed saucepan and cover them with 2½ cups water. Stir once. Allow the grits to settle a full minute, tilt the pan, and skim off and discard the chaff and hulls with a fine mesh strainer. Cover and let the grits soak overnight at room temperature. This will greatly reduce cooking time and improve the texture of the grits.
2. Set the saucepan over medium heat and bring the mixture to a simmer, stirring constantly with a wooden spoon, until the first starch takes hold, 5 to 8 minutes. DO NOT let it come to a boil. Reduce the heat to the lowest possible setting and cover the pan. Meanwhile, heat 2 cups of water in a small saucepan and keep hot. Every 10 minutes or so, uncover the grits and stir them; each time you find them thick enough to hold the spoon upright, stir in a small amount of the hot water, adding about 1½ cups water or more in 4 or 5 additions. Cook until the grits are creamy and tender throughout, but not mushy, and hold their shape on a spoon, about 1 hour adding 1 teaspoon salt and 1/4 C cream halfway through the cooking time. To finish, add more salt, if desired, and the pepper.