Cheesy Grits with Seared Mushrooms

Combine broth, water and milk in a medium pot; cover and bring to a light boil. Slowly stir in grits; cook, covered and stirring occasionally, until thickened and tender, 10 to 15 minutes. (Continue cooking for up to 30 minutes for thicker consistency, if desired.) Stir in cheese, salt and pepper.

Meanwhile, using your hands, break mushrooms into large pieces. Heat oil in a large skillet over medium heat. Add the mushrooms and cook, undisturbed, until golden, 3 to 5 minutes. Stir in garlic; cook, stirring, for 2 to 3 minutes. Add soy sauce; cook, stirring, until the mushrooms are a deep golden color, about 1 minute.

Divide the grits among 4 plates. Top each with some of the mushrooms and 1 egg. Sprinkle the eggs with pepper and scallions, if desired.