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Gochujang Lentils with Mozzarella Grits

These Gochujang Lentils with Mozzarella Grits feature lentils simmered in a gochujang sauce spiked with peanut butter served on a bed of smooth cheesy grits and topped with a runny poached egg. The perfect bowl of vegetarian comfort food.
5 from 1 vote
Print Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Course Main Course
Cuisine American, Korean
Servings 4

Ingredients
  

Gochujang Lentils

  • 2 ½ cups water
  • 1 cup red lentils
  • 2 cloves garlic minced
  • 3 tbsp gochujang
  • 2 tbsp soy sauce
  • 1 ½ tbsp honey
  • 3 tbsp all-natural crunchy peanut butter
  • 1 tsp sesame oil

Mozzarella Grits

  • 2 cups water
  • 2 cups 2% milk
  • 1 tsp salt
  • 1 cup white corn grits
  • 2 tbsp unsalted butter
  • 1 cup mozzarella shredded
  • 1 cup baby spinach tightly packed

Poached Eggs

  • 4 eggs
  • 1 splash white vinegar
  • 2 scallions thinly sliced
  • ¼ cup unsalted peanuts coarsely chopped

Instructions
 

  • Pour the water and the lentils into a large, deep skillet and set aside. In a small bowl whisk to combine the garlic, gochujang, soy sauce, and honey. Add the mixture to the skillet and stir to combine.
  • Place the skillet over high heat and bring to a boil, reduce to a simmer and cover. Let simmer for 15 minutes or until the lentils are tender. Take the lentils off of the heat and stir in the peanut butter until fully integrated. Keep warm until ready to serve.
  • While the lentils are simmering, make the grits. Pour the milk and water into a medium-sized saucepan and place over medium heat. Bring the mixture up to a spirited simmer and slowly pour in the grits, whisking constantly. Continue to whisk for 30 seconds to prevent the grits from clumping.
  • Add the salt and reduce the heat to low and let the grits simmer, stirring frequently, for 15-20 minutes or until the liquid has been absorbed and the grits are glossy. Take the grits off of the heat and stir in the butter, mozzarella cheese, and spinach.
  • **In the last 5 minutes of cooking time, take a small, shallow saucepan and add roughly 4 inches of water. Bring the water to a gentle simmer. While you're waiting for the water to simmer, crack one egg in a ramekin and set aside.
  • **Once the water is simmering add the white vinegar and then, using a whisk, whisk the center of the water to form a sort of vortex. Bring the ramekin to the surface of the water and pour in the egg. Quickly crack another egg into the ramekin and repeat. Repeat until all the eggs are in the water. Let simmer for 3 minutes before removing with a slotted spoon. Place the finished eggs on a plate with a bit of paper towel.
  • Spoon some grits into 4 bowls and top with the lentils. Place a poached egg on top of each serving and finish with scallions and peanuts. Serve immediately preferably with beer.

Notes

**If poaching eggs is too finicky for you, I totally feel you. Try frying or scrambling the eggs instead.
Keyword gochujang, grits, Lentils, mozzarella, peanut butter