SLIDESHOWS: Gastropub Recipes

Crispy Grits with Sweet-and-Sour Beets and Mushrooms

This recipe was inspired by a grits dish made by Paul Virant, who worked in 1999 Best New Chef Paul Kahan's Blackbird kitchen before becoming chef at Vie in Western Springs, a Chicago suburb. "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.

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