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This recipe was inspired by a grits dish made by Paul Virant, who worked at Chicago's famous Blackbird restaurant before becoming chef at Vie in Western Springs, a suburb of the city. "Grits aren't necessarily part of my cooking—polenta would be more traditional. But the texture of these white grits blew me away," he says. The earthy grit cakes are ideal with a medium-bodied Belgian-style beer like Italy's Le Baladin's Nora, with its ginger and orange peel notes.