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.