Best Grits - 2009
Ballads have been written about cornmeal, the humble ground grain that brings us some of the world's best dishes—arepas, tamales, and polenta among them. In America, we slake the corn kernels and call it hominy grits, and serve it with loads of cheese, or with butter for breakfast, or with spicy shrimp. The best possible rendition can be found at vegetarian restaurant Dirt Candy. The rich puddle of nutritious stone-ground grits is augmented with sweet corn kernels and pickled shiitakes, garnished with huitlacoche purée and ricotta salata, and topped with a tempura fried egg, which, when pierced, gushes creamy yolk. The genius is that it's corn, times three: grits, fresh corn, and corn smut (that's the huitlacoche).