This spoon bread pie is the essence of holiday season, and would make the perfect side dish to any festive party. I love it best served with spoonful’s of hot gravy! Ultimate comfort food!
Why (the science): Mushrooms are incredibly immune-boosting and have been linked to decreased risks of tumor growth and development. They also promote skin health! Glowing skin, anyone?
1 tablespoon olive oil
1 5-oz. container sliced shitake mushrooms
1 8-oz. container white button mushrooms, sliced
2 tablespoons butter
1 yellow onion, sliced
1 zucchini, diced
7 sprigs fresh thyme
1 cup quick-cooking grits
2 cups milk
1 teaspoon cayenne pepper
1 teaspoon salt
1 teaspoon sugar
4 eggs, separated into yolks and whites
Preheat oven to 350° F. Grease 9-inch pie dish with nonstick cooking spray.
In a large skillet, heat oil over medium-high heat. Add shitake and button mushrooms, and let brown, about 5 minutes. Hint: Do not add salt to the mushrooms, which causes them to “sweat.” The release of water from adding salt will prevent them from searing and browning.
Add butter, onion, zucchini, and thyme. Reduce heat to medium and allow to cook for 10 minutes.
Meanwhile, in another skillet over medium heat, add grits, milk, cayenne pepper, salt, and sugar. Wisk until thick, 3-4 minutes.
Transfer grits to a large bowl and stir in 4 egg yolks.
While the grits mixture cools, whisk egg whites until stiff peaks form.
Fold egg whites gently into cooled grits mixture.
Pour mushroom mixture into greased pie dish, then top with fluffy grits.
Bake for 40 minutes.