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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.

 

 

 

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