Creamy grits with blistered tomatoes, pickled serrano chiles, and sunflower-miso tahini from Bäco: Vivid Recipes from the Heart of Los Angeles (page 238) by Josef Centeno and Betty Hallock

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Notes about this recipe

  • peaceoutdesign on January 08, 2023

    This whole combination was so much more than I expected and I will definitely make it again. I did cheat on the grits just by making them at the moment and stirring a lot. I cooked the tomatoes my favorite way, taking the cherry tomatoes, halving and adding to scorching hot cast iron cut side down, not touching until burnt. This is from Francis Mallmann in his Seven Fires Cookbook.

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