Rustic Corn Grits with Mushroom Sugo & Poached Egg

Look for coarse-ground, new-crop grits, either white or yellow. What matters more is your ability to find field-ripened, coarsely ground grits, which are vastly superior to commodity cornmeal. The robust corn flavor of these grits is so intense that it really needs little embellishment. Substitute any cultivated variety of mushroom you like for the wild mushrooms here. But if you do happen upon some good-looking wild fungi, by all means take advantage and use them.