2 tablespoons butter

1 cup spinach

2 oz julienne onions

2 oz sliced portabella mushrooms

2 oz asparagus tips

Deep Grit Cakes (see recipe)

½ cup Wild Mushroom Sauce (see recipe)

For each serving of grits heat 2 tablespoons butter in a saute’ pan. Saute’ spinach, onions, portabella slices and asparagus tips until vegetables are tender. Top two grit cakes with this mixture and finish with ½ cup of the mushroom sauce.

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