Creamy Grits with Blistered Tomatoes, Pickled Serrano Chiles, and Sunflower-Miso Tahini
Tuck into this novel version of grits.
Let it soak, let it soak, let it soak.
Yes, that’s me taking liberties with the refrain from a certain Christmas song that we’ll all be hearing on repeat soon enough.
But it’s also the mantra that Chef Josef Centeno adheres to when it comes to making grits.
San Antonio-raised Centeno is chef-owner of six Los Angeles-area establishments: Baco Mercat, Bar Ama, Orsa & Winston, Ledlow, P.Y.T, and Penny-Ante Provisions catering. Before opening those, he worked at Daniel in New York, and was chef de cuisine at Manresa in Los Gatos.
I zeroed in on his “Creamy Grits with Blistered Tomatoes, Pickled Serrano Chiles, and Sunflower-Miso Tahini” recipe when I received a review copy of his new cookbook.
“Baco: Vivid Recipes From the Heart of Los Angeles” (Chronicle Books) is by Centeno and Betty Hallock, former deputy food editor of the Los Angeles Times.
The cookbook showcases his imaginative dishes that reflect Los Angeles’ dynamic, exciting food scene today. His dishes are inventive — not in the molecular, shake-your-head kind of way — but in the clash of ingredients and flavors that somehow make potent magic together.
