Happy Saturday. As your planning and preparing your menu for the week ahead I have the perfect recipe for you to add to the list. Its healthy, delicious and incredibly inexpensive. This is our first Recipe Redux post for the new year so before we get to the recipe lets take a look at the theme for this month.
How low can you go? Can you make a meal for less than $3 per serving? Whatever your budget, show us your healthy entree recipe to help keep food spending in check in 2017.
Many times we hear that eating healthy is expensive but today’s recipe is proof that it doesn’t have to be. For less than $3 per serving these creamy coconut grits with mushrooms and a poached egg come together for a healthy, easy and delicious meal. Even better it can be ready and on your table in less than 20 minutes.
As a southern girl through and through grits are my comfort food. I grew up eating them and still today if I’m not feeling well or just want something warm in my belly grits are my feel good food. The coconut milk makes the grits nice and creamy while also giving them a subtle sweetness. Its a nice contrast to the savory mushroom and spinach topping.
In this dish, the grits serve as an excellent canvas for the poached egg and vegetable mixture. You can easily keep the grits the same and switch the toppings up for other vegetables you have on hand. However, the poached egg over top is not to be missed. Serve this meal for brunch, lunch or a meatless weeknight dinner.
- 1 cup quick cooking grits
- 4 cups light coconut milk
- 1 tablespoon butter (such as Earth Balance)
- 16 oz. Baby Bella mushrooms, chopped
- 1 tablespoon olive oil
- 3 cups fresh spinach
- 1 clove garlic, minced
- 4 large eggs, poached
- For the grits: Slowly add the grits to the pot of boiling coconut milk, whisking to break up any clumps. Reduce heat to low ad simmer , stirring occasionally. (10-12 minutes) or until thickened. If grits become to thick, gradually add up to ¼ cup of water to achieve desired consistency. Remove from heat and add in the butter. Whisk until fully combined. Season with salt and pepper to taste. Cover and set aside.
- Meanwhile, while the grits are cooking, In a large skillet heat 1 tablespoon olive oil over medium heat. Add the mushrooms to pan and season with salt and pepper. Stir often until brown (about 10 minutes). Add in the garlic and cook until fragrant. Add in the spinach and cook briefly until just wilted.
- In a large saucepan, bring roughly 3 inches of water to a boil with a splash of white vinegar to a simmer over medium low heat.
- Crack one egg into a small bowl or ramekin. Whisk the water in circles, then add in the egg. Poach about 3 minutes, then turn the eggs with a slotted spoon. Cook until the whites are set but the yolks are runny. (About 30 seconds more). Repeat for the remaining eggs.
- Transfer to a plate (or immediately over top the grits if your bowls are ready).
- Prepare the bowls by dividing the grits among 4 bowls. Make a well in the center, then fill with the mushroom and spinach mixture. Top each bowl with the poached egg.
- Serve immediately