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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