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As a savory side dish or the base of a hearty entree, grits are a versatile addition to the global kitchen. Made from coarsely ground corn, they are creamy and comforting, rustic and refined, and can work well with an endless variety of toppings. Dirt Candy, New York, NYStone ground grits, pickled shitakes, tempura poached egg; $16 Craft, Los Angeles, CA Anson Mills grits with aged cheddar; $10 Table Fifty Two, Chicago, IL Low-country shrimp with stone ground grits; $16 Dogwood Restaurant, Atlanta, GA Anson Mills blue grits with duck confit and herb mustard; $6 Spring Hill Restaurant & Bar, Seattle, WA 24 hour short ribs over Anson Mills grits with brussels sprouts and a caper-lemon relish; $27 Cheeky Monkey Deli, Saint Paul, MN Soft grits with bacon and cheddar; $3 LL Dent, Carle Place, NY Seared salmon with sausage, spinach, onions and peppers served over grits; $20 Mitchum’s Steakhouse, Trappe, MD Marvesta sauteed shrimp and cheddar cheese grits with andouille sausage; $13 |
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