Coconut Grits with Mushrooms, Spinach, and Poached Egg
Author: Allie
Prep time: 5 mins
Cook time: 15 mins
Total time: 20 mins
  • 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
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Transfer to a plate (or immediately over top the grits if your bowls are ready).
  6. 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.
  7. Serve immediately
Recipe by Key Ingredients at