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Crispy Grits with Sweet-and-Sour Beets and Mushrooms Recipe

kept byCYue

3 large golden or red beets (1 1/4 pounds)
1 1/2 cups extra-virgin olive oil, plus more for rubbing
1 1/2 cups stone-ground white grits (see Note)
3 cups milk
3 cups water
6 1/2 tablespoons unsalted butter
1 large egg yolk
Freshly ground pepper
1/2 pound mixed wild mushrooms, such as chanterelles and oysters, trimmed and thickly sliced
1 thyme sprig
2 tablespoons dry white wine
3 large shallots, thinly sliced
1/4 cup white wine vinegar
1 tablespoon sugar
1/4 cup snipped chives
1 cup rice flour
1 cup baby greens, for garnish



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