Roasted Cod with Popped Corn Grits and Chanterelles
Signature Room at the 95th, Chicago, IL
The coarse ground grits have a rich taste and thick, creamy texture that pairs well with the flaky cod and delicate mushrooms. This recipe doubles well and the cold grits are wonderful for breakfast the next day.
- 1 cup popped corn
- 1/2 cup whole milk
- 1/4 cup Anson Mills Antebellum Grits (or other heirloom coarse-ground grits)
- 1 1/2 cups water
- 2 tablespoons unsalted (sweet) butter
- Tabasco to taste
- 1 cup water
- Four 6-oz filets of fresh cod
- 1/2 pound chanterelle mushrooms, rinsed and towel dried
- 1 medium leek
- 1 tablespoon olive oil
- 1 tablespoon unsalted (sweet) butter
- 1/4 cup minced chives
- Kosher salt and freshly ground black pepper
Preheat oven to 250ºF.
Combine the popped corn and milk in a large oven-proof pan and bring to a simmer over moderate heat. Cook, stirring occasionally, until the popped corn has melted into the liquid, 5 to 6 minutes. Add the water and grits to the pot and bring to a boil. Cover and transfer the pan to the oven to bake. Stir the grits with a whisk every 20 minutes until they are tender and have the consistency of oatmeal, about 1 hour. Stir in the butter, a few shakes of Tabasco, and season with salt to taste. Set aside.
Increase oven temperature to 350ºF.
Combine 1 1/2 teaspoon of kosher salt and 1 cup of water in a medium bowl. Add the cod to the salt water and refrigerate for 15 minutes. Remove the cod from the salt water, pat dry, and set aside.
Toss the mushrooms with olive oil, salt and pepper in a small bowl. Place on a baking sheet and roast for 12 to 13 minutes. Cut away and discard the dark green top of the leek and slice it in half lengthwise. Thoroughly wash the layers of the leek under running water, shake dry, and thinly slice it horizontally. In a small pan cook the leeks with 1 tablespoon of butter over medium heat until soft, 6 to 8 minutes. Add the roasted mushrooms to the pan and cook over medium-low heat for 5 to 6 minutes. Transfer the vegetable mixture to a bowl and keep warm.
Place the cod filets in the same sauté pan as the leeks and mushrooms. Place the pan in the oven and roast at 350ºF until springy but firm to touch, about 8 to10 minutes, or until desired doneness.
To plate, spoon some grits onto the center of each plate. Place the cod on top of the grits and spoon the mushroom and leek mixture over the fish. Garnish with chopped chives.