Grilled Asparagus with a Poached Egg, Served Over a Rosemary & Parmesan Grit Cake
Submitted by jerryjamesstone
It wasn’t until the first MasterChef Mystery Box At Home Challenge that I cooked with grits. I have eaten them before but being a vegetarian and living in California, they’re tough to come by. One of my favorite things about this challenge between MasterChef, Tumblr, and Plated, is that I am forced to do sh*t I would never do. From Basil Lassis to Hummus Jalapeno Poppers, as a food blogger… this challenge has been hella sweet. It has me thinking outside of the box!
When grits made a second appearance, I had to use them! What better way to bring it all home for the last challenge, right? Thank you, MasterChef!
So let’s get to it so you can eat the hell out of this tasty dish!
- 3 cups milk
- 1 tsp salt
- 3 sprigs of rosemary (1 minced)
- 1 cup grits
- 1 cup parmesan cheese, shredded
- 5 asparagus spears
- olive oil
- 1 egg
- 1 tsp white vinegar
1. Add 3 cups of milk, 1 tsp of salt and 2 sprigs of rosemary to a saucepan and bring it to a boil over a medium-high heat.
2. Remove the rosemary sprigs and slowly add in 1 cup of grits, stirring while adding. Reduce to a medium heat and cook covered until grits are tender; about 20 minutes.
3. Remove from heat and mix in 1 cup of shredded parmesan cheese and 1 teaspoon minced rosemary.
4. Pour mixture into a 9x9 baking dish and let cool, til grits are firm and can be cut like cake. About 30 minutes. Cut into 3” squares. Wrap cake(s) in tinfoil and place in the warmer. Depends on how many servings you are making.
5. Grill 5 spears of asparagus (more for more than a single serving), by trimming them, tossing them with enough olive oil to coat, and grilling them.
6. Fill a small sauce pan with about 4 inches of water, bring to a simmer. Add in 1 tsp of white vinegar and while stirring the water in a circular motion, slip in the egg. Cook the egg for 3 to 5 minutes.
7. Plate the grit cake, grilled asparagus and top with a poached egg. Salt and pepper to taste.