Seattle Grit Cakes
- 2 tbsp 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.
Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.
© 1989-2017. This recipe is the property of Quaintance-Weaver Restaurants, LLC. Unauthorized commercial use is forbidden.