We hosted Greg and Holly Parker at Getaway Blake Brook outside of Boston earlier this year. They took the opportunity to forage some edible flowers and greens to create this beautiful corn grits dish. They graciously accepted to share the recipe with us, so we can all give it a try.
- 12 oz oyster or hen of the woods mushrooms
- 2 Tbsp safflower or other neutral oil
- 3-4 sprigs thyme
- Kosher salt
- ½ lemon
- Black pepper
- 1 ½ cups water
- 1 cup milk, plus more as needed
- 4 Tbsp (half stick) butter
- ¾ cup yellow corn grits
- Aleppo pepper
- Wild ramp or leek powder (optional)
- Foraged edible flowers and greens (optional)
Separate mushrooms into smaller pieces. In a large cast iron pan, combine mushrooms, safflower oil, thyme, and ¼ teaspoon kosher salt and stir to coat. Cook over campfire, stirring every 3-5 minutes. Overall cook time will vary depending on the intensity of your fire. When mushrooms are browned and slightly crisp on the edges, add in the juice of half a lemon and cook for an additional minute. Finish with more salt and black pepper to taste.
In a separate pan, combine water, milk, butter, and ½ teaspoon kosher salt, and bring to a simmer. Stir in grits and bring back to a simmer for 2-3 minutes, until grits begin to float. Remove from heat and cover for 10 minutes. If your pan doesn’t have a lid, aluminum foil will work.
After 10 minutes, whisk grits. For creamier texture, stir in 1-2 tablespoons additional milk to reach desired consistency. Add salt and black pepper to taste.
To serve, plate grits and top generously with mushrooms. Sprinkle with aleppo pepper. Optionally, finish with wild ramp or leek powder and foraged edible flowers and greens.
Need more meal inspiration? You can follow Greg and Holly on their Instagram.
Ready to try this campfire recipe? Book your Getaway today.