Burnt Toast

On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. Feel free to pause, jump back, or navigate the steps via the podcast chapters (if you're in Apple Podcasts, swipe up on the episode player page—the podcast chapters will be at the bottom).  If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Danielle starts listing them at 2:08) before starting the episode.Corn Grits with Wild Mushrooms & Jammy EggsServes 44 to 8 large eggs, depending on how hungry you are2 fresh corn cobs3 tablespoons unsalted butter, divided1/2 small yellow onion, finely chopped1/4 cup diced roasted hatch chiles1 teaspoon coarse sea salt, plus more to taste1 cup medium-ground grits or polenta (not instant)1/4 cup crumbled feta cheese (loosely packed)1 pound wild mushrooms, such as chanterelles, lobste