LEAF ROLE | Curly endive lends a pleasant bitter note to the ragout that helps balance the richness of the creamy grits. James Ransom for The Wall Street Journal, Food Styling by Heather Meldrom, Prop Styling by Rebecca Donnelly

The Chef: Mark Steuer

Mark Steuer Illustration by Michael Hoeweler for The Wall Street Journal

His Restaurants: Carriage House and the Bedford, both in Chicago



This recipe is a testament to Mr. Steuer's firm belief that a dish ought to stick with you—in more ways than one. "I like hearty food. And I don't get the point of dining if it's not on something memorable," he explained.

Luscious grits, slow-simmered in heavy cream and milk, are the anchor here. "The secret to good Southern grits is taking your time," said Mr. Steuer, a native of South Carolina. "You don't want the liquid to boil, and you need to slowly whisk in your grits and constantly stir so they get really fluffy." Cooking them in cream, he added, is the only way to do it: "I have been making grits since I was 15 years old. These are the best in the world."

Rich as they are, neither the grits nor the vegetable ragout relies on meat for flavor. "I'm not a vegetarian," Mr. Steuer said, "but when I eat with [vegetarians] I feel they get thrown by the wayside." Even the most adamant of carnivores would be hard pressed to find anything lacking in a meal so generous.

—Kitty Greenwald

Grits With Mushroom and Curly Endive Ragout

Total Time: 25 minutes Serves: 4

1 teaspoon olive oil

½ shallot, minced

½ clove garlic, minced

1½ pounds mixed mushrooms

(oyster, button and/or trumpet), cut into bite-size pieces

1¼ cup Sherry

1 cup mushroom or vegetable stock

½ tablespoon thyme leaves, roughly chopped

1 tablespoon chilled butter


1½ cups roughly chopped curly endive

2½ cups whole milk

2 cups heavy cream

1 cup grits

Freshly ground black pepper

½ tablespoon lemon juice

4 eggs

1. Make ragout: Heat oil in a medium sauté pan over medium heat. Stir in shallots and garlic and sauté until garlic softens, about 2 minutes. Increase heat to medium-high and add mushrooms. Cook until mushrooms release water and brown around the edges, about 5 minutes.

2. Stir in Sherry and cook until evaporated, about 1 minute. Add stock, thyme, butter and a pinch of salt. Sauté until liquid reduces by half and mushrooms become tender, 5-7 minutes. Toss in curly endive and cook until just wilted, 1-2 minutes more. Remove pan from heat and cover to keep ragout warm.

3. Make grits: In a medium pot over medium-high heat, bring milk and cream to a simmer. Slowly stir in grits, then reduce heat to low and cook grits, stirring constantly, until they absorb liquid and become tender, about 10 minutes. Remove pot from heat and season with salt, pepper and lemon juice.

4. While grits cook, poach eggs: Fill a medium pot with 4 inches of water and set over medium heat. Bring water to a simmer and reduce heat so only small bubbles rise to the surface. Crack 2 eggs and add to water. Poach eggs until whites completely set, 2-3 minutes. Use a slotted spoon to lift eggs out of water. Let dry on a paper-towel-lined plate. Repeat process with remaining eggs.

5. To serve, distribute grits among four plates. Top each serving with ragout and a poached egg.