Modern takes on grits

Hi all-

I was wondering if you could help me find a restaurant with an extremely modern take on grits. It seems that this is starting to become a popular trend as of late, and I'm always looking for intriguing interpretations of classic, plain dishes like grits!

As a note, my favourite grits to make at home alternate between jalapeño cheese grits and smoked turkey and gouda grits. Recently, I received an amazing pie pumpkin from the grasshoppers CSA I subscribe to, and I plan to make pumpkin grits topped with some sort of smoked pulled pork at some point this month.

I know Highland Morning has a "grits of the day"... the last time I visited, I had a delicious chorizo grits dish.

Let me know if you have any more ideas! Thanks!

[Robin Garr]

Wild Eggs does a grits-of-the-day dish that, in my experience, is almost always excellent.

Don't forget that Louisville's upscale bistros have adopted shrimp and grits from South Carolina's Low Country with a vengeance since Jack Fry's Chef Shawn Ward introduced it here in 1995. Everyone puts an individual take on it, but Jack Fry's version remains the one to beat.

Wild Eggs does a grits-of-the-day dish that, in my experience, is almost always excellent.

I've been to Wild Eggs, yet somehow I missed this. Thanks! I will definitely keep this in mind as Wild Eggs always seems to have great dishes!

Don't forget that Louisville's upscale bistros have adopted shrimp and grits from South Carolina's Low Country with a vengeance since Jack Fry's Chef Shawn Ward introduced it here in 1995. Everyone puts an individual take on it, but Jack Fry's version remains the one to beat.

I will have to try this as well. I grew up in Pensacola, FL, and there is a very famous restaurant there called the Fish House (Chef Jim Shirley) that has a similar dish called Grits À Ya Ya... menu clip:

Spiced Gulf jumbo shrimp top a sauté of spinach,
portobello mushrooms, applewood-smoked bacon, garlic, shallots,
and cream over a heaping bed of smoked Gouda cheese grits

It was always phenomenal. It would certainly be nice to once again enjoy a good rendition of this dish or similar around here!

Roll over to the kitchen forum and see my post in What's Cooking for my most recent modern riff on grits. I have plans to make some grits & sweet corn ravioli in corn broth soon, too.

[Robin Garr]

Wild Eggs does a grits-of-the-day dish that, in my experience, is almost always excellent.

I've been to Wild Eggs, yet somehow I missed this.

For the record, I haven't dropped in on a Wild Eggs for a while, but the grits-of-the-day has been a go-to option for me in the past. I hope they haven't changed the practice ...

Extremely modern?

Charleston, South Carolina - McCrady's Restaurant.
http://www.time.com/time/magazine/artic ... 61,00.html

The roasted red pepper grits at Super Chef are the bomb diggity

[Robin Garr]

I haven't tried this, but I just noticed this dish on the lunch menu at Lilly's.

Fried Oysters & Weisenberger Grits — 12
Poblano Cream, Arugula, Onion Straws

Lilly's rarely if ever disappoints, and lunch is the time to enjoy it affordably.

Roll over to the kitchen forum and see my post in What's Cooking for my most recent modern riff on grits. I have plans to make some grits & sweet corn ravioli in corn broth soon, too.

Ken... that looks amazing! I've always wanted to try a type of grit cake... I already do love fried slices of polenta, of course.

Wild Eggs does a grits-of-the-day dish that, in my experience, is almost always excellent.

I've been to Wild Eggs, yet somehow I missed this.

For the record, I haven't dropped in on a Wild Eggs for a while, but the grits-of-the-day has been a go-to option for me in the past. I hope they haven't changed the practice ...

They haven't... I just went there for lunch after your suggestion! Their grits of the day were wonderful... cheddar jack cheese, sausage, and roasted red peppers. Absolutely delicious!

Extremely modern?

Charleston, South Carolina - McCrady's Restaurant.
http://www.time.com/time/magazine/artic ... 61,00.html

I apparently need to go on a foodie tour of South Carolina...

The roasted red pepper grits at Super Chef are the bomb diggity

I keep forgetting about SuperChef for some reason... I need to make it a point to go there for brunch soon.

I haven't tried this, but I just noticed this dish on the lunch menu at Lilly's.

Fried Oysters & Weisenberger Grits — 12
Poblano Cream, Arugula, Onion Straws

Lilly's rarely if ever disappoints, and lunch is the time to enjoy it affordably.

Oh wow... thanks! I love Poblano cream anything... adding it to grits sounds amazing! ...and you certainly can't go wrong with the Weisenberger ones!

I second the roasted red pepper grits at super chef.

I had some wicked shrimp and grits at Malone's in Atlanta this summer. The grits were extremely creamy and had a load of smoked gouda. Topped with etoufee sauce and grilled shrimp. To die for!

The roasted red pepper grits at Super Chef are the bomb diggity

Oh, good lord! I took some pics of my brunch there recently, but I'm more of an "eater, less tweeter" (the truth in the matter is that I'm technically challenged and have been too lazy to relearn how to post pics here). But since the subject of this was raised, I'll try to upload the picture of my eggs benedict, served on a roasted red pepper grit cake with house made chorizo sausage:

A-Freakin'-Mazing! (I have more pictures, if anyone wants me to share - I took a great photo of the heart shaped red velvet pancakes layered with cream and topped with a red icing rose and the granola-crusted french toast holding a pond of fresh strawberry puree and dollop of cream - probably should be posting this under the other thread...).

Good was it all, and with Peewee's Playhouse sized cups of coffee to boot.

Jackie gave me a thought.. It would be pretty cool if we could post pictures here of some of the great dishes we are eating in Louisville or anywhere else. This is such a foodie blog that I think the visuals would be appreciated!

Fried Oysters & Weisenberger Grits — 12

Did anyone catch the name of the company that Lynne Rossetto Kasper recommended on her show for mail order grits? Until that show, I thought all bulk dry grits were more or less created equal.