Recipes Crispy Grits with Sweet-and-Sour Beets and Mushrooms Be the first to rate & review! This recipe was inspired by a grits dish made by Paul Virant, who worked in Blackbird's 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. More Recipes with Mushrooms By Paul Kahan Paul Kahan Paul Kahan has garnered the praise of many who claim him to be one of America's most influential working chefs. In 2018, his cookbook Cheers to the Publican, Repast and Present: Recipes and Ramblings from an American Beer Hall, won the IACP award in the Chefs and Restaurants category. In 2019, Kahan released his second book, Cooking For Good Times, which was named "One of The Best Cookbooks Of The Year" by The New York Times Book Review.Despite numerous accolades, Kahan's biggest accomplishment remains his work as a mentor for young chefs. Kahan is a co-founder of Pilot Light, an organization dedicated to enhancing school children's perception of food through hands-on education, and he is a passionate supporter of Alex's Lemonade Stand Foundation for pediatric cancer research.Restaurants: Blackbird, The Publican, Avec, Publican Quality Meats, Big Star (Chicago)Experience: Metropolis, Erwin, Topolobampo (Chicago)Education: Northern Illinois University (Computer Science)Accolades: Kahan's restaurants reflect his commitment to working with Midwestern farmers, which helped him earn the following accolades:*James Beard Foundation Award for Outstanding Chef in 2013 *Who's Who of Food & Beverage in America in 2014 *Best Chefs in America in 2004 *Food & Wine Best New Chef in 1999 *One MICHELIN star at Blackbird in 2011 through 2020 Food & Wine's Editorial Guidelines Updated on May 24, 2017 Print Rate It Share Share Tweet Pin Email Photo: © John Kernick Active Time: 1 hrs Total Time: 3 hrs Yield: 8 Ingredients 3 large golden or red beets (1 1/4 pounds) 1 1/2 cups extra-virgin olive oil, plus more for rubbing 1 1/2 cups stone-ground white grits (see Note) 3 cups milk 3 cups water Salt 6 1/2 tablespoons unsalted butter 1 large egg yolk Freshly ground pepper 1/2 pound mixed wild mushrooms, such as chanterelles and oysters, trimmed and thickly sliced 1 thyme sprig 2 tablespoons dry white wine 3 large shallots, thinly sliced 1/4 cup white wine vinegar 1 tablespoon sugar 1/4 cup snipped chives 1 cup rice flour 1 cup baby greens, for garnish Directions Preheat the oven to 350°. Line a 9-inch square baking dish with plastic wrap. Rub the beets lightly with olive oil and wrap individually in foil. Bake the beets for about 1 hour, or until tender when pierced with a fork. Let cool slightly. Meanwhile, in a medium enameled cast-iron casserole or Dutch oven, whisk the grits with the milk, water and 1 teaspoon of salt. Bring to a boil over moderate heat, whisking constantly. Cover the grits and bake in the oven for about 50 minutes, stirring 3 or 4 times. The grits are done when they're tender and the liquid has been absorbed. Whisk 6 tablespoons of the butter and the egg yolk into the grits. Season with pepper. Spoon the grits into the prepared baking dish and press a sheet of plastic wrap directly onto the surface. Refrigerate until firm, about 1 hour. Peel the roasted beets and cut them into 1-inch pieces. Transfer the beet pieces to a large bowl. In a medium skillet, heat 1 tablespoon of the olive oil until shimmering. Add the mushrooms and thyme sprig and season with salt and pepper. Cook over moderately high heat, stirring occasionally, until the liquid has evaporated and the mushrooms are lightly browned, about 8 minutes. Add the wine and the remaining 1/2 tablespoon of butter and cook, stirring, until evaporated, about 1 minute. Add the mushrooms to the beets. Discard the thyme sprig. Wipe out the skillet. Add 2 tablespoons of the olive oil and heat until shimmering. Add the shallots and cook over moderate heat, stirring, until softened. Add the vinegar, sugar and a pinch of salt and cook until slightly reduced, about 3 minutes. Stir in 1/4 cup of the olive oil and add to the beets and mushrooms. Stir in the chives and season with salt and pepper. 7. Spread the rice flour on a plate. Turn the grits out onto a work surface; discard the plastic. Cut the grits in half, then cut each half into eight narrow 4 1/2-inch-long rectangles. Dust the grits with rice flour. Divide the remaining 1 cup plus 1 tablespoon of olive oil between 2 large nonstick skillets and heat until shimmering. Add the grit cakes and fry over moderately high heat until golden and crisp all over, about 8 minutes total. Drain on paper towels and season lightly with salt. Transfer the cakes to a platter and top with the sweet-and-sour beets and mushrooms. Garnish with the baby greens and serve. Make Ahead The recipe can be prepared through Step 4 and refrigerated for up to 2 days. Return the vegetables to room temperature before serving. Notes Kahan favors the white grits made by Byrd Mill in Ashland, Virginia. They're available at byrdmill.com. Suggested Pairing 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. Rate it Print