Crispy Grits with Sweet-and-Sour Beets and Mushrooms
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
The recipe can be prepared through Step 4 and refrigerated for up to 2 days. Return the vegetables to room temperature before serving.
Kahan favors the white grits made by Byrd Mill in Ashland, Virginia. They're available at byrdmill.com.
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.