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1
Preheat the oven to 350.
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2
Line a 9-inch square baking dish with plastic wrap.
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3
Rub the beets lightly with olive oil and wrap individually in foil.
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4
Bake the beets for about 1 hour, or until tender when pierced with a fork.
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5
Let cool slightly.
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6
Meanwhile, in a medium enameled cast-iron casserole or Dutch oven, whisk the grits with the milk, water and 1 teaspoon of salt.
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7
Bring to a boil over moderate heat, whisking constantly.
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8
Cover the grits and bake in the oven for about 50 minutes, stirring 3 or 4 times.
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9
The grits are done when they're tender and the liquid has been absorbed.
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10
Whisk 6 tablespoons of the butter and the egg yolk into the grits.
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11
Season with pepper.
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12
Spoon the grits into the prepared baking dish and press a sheet of plastic wrap directly onto the surface.
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13
Refrigerate until firm, about 1 hour.
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14
Peel the roasted beets and cut them into 1-inch pieces.
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15
Transfer the beet pieces to a large bowl.
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16
In a medium skillet, heat 1 tablespoon of the olive oil until shimmering.
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17
Add the mushrooms and thyme sprig and season with salt and pepper.
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18
Cook over moderately high heat, stirring occasionally, until the liquid has evaporated and the mushrooms are lightly browned, about 8 minutes.
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19
Add the wine and the remaining 1/2 tablespoon of butter and cook, stirring, until evaporated, about 1 minute.
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20
Add the mushrooms to the beets.
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21
Discard the thyme sprig.
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22
Wipe out the skillet.
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23
Add 2 tablespoons of the olive oil and heat until shimmering.
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24
Add the shallots and cook over moderate heat, stirring, until softened.
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25
Add the vinegar, sugar and a pinch of salt and cook until slightly reduced, about 3 minutes.
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26
Stir in 1/4 cup of the olive oil and add to the beets and mushrooms.
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27
Stir in the chives and season with salt and pepper.
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28
7.
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29
Spread the rice flour on a plate.
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30
Turn the grits out onto a work surface; discard the plastic.
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31
Cut the grits in half, then cut each half into eight narrow 4 1/2-inch-long rectangles.
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32
Dust the grits with rice flour.
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33
Divide the remaining 1 cup plus 1 tablespoon of olive oil between 2 large nonstick skillets and heat until shimmering.
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34
Add the grit cakes and fry over moderately high heat until golden and crisp all over, about 8 minutes total.
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35
Drain on paper towels and season lightly with salt.
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36
Transfer the cakes to a platter and top with the sweet-and-sour beets and mushrooms.
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37
Garnish with the baby greens and serve.
