Baker Miller Says Kiss My Grits

• Mike Sula
• Grits, Baker Miller Bakery & Millhouse

Had I made it there in time, Baker Miller Bakery & Millhouse’s grits might have made my list of the tasty things I ate in 2014. Built on a foundation of the shop’s house-ground cornmeal, which is fine and smooth, with just the right amount of grit to remind you you’re not eating baby food, they’re improved by roasted mushrooms that take on a chewy texture and an intensity of flavor that approaches jerky. The addition of pickled onions, a gooey soft-boiled egg, sage butter, and a shower of fluffy Parmesan make this humble gruel positively luxurious. Like the oxtail polenta at Cellar Door Provisions last year, you need something like this to survive the winter.

• Mike Sula
• Baker Miller Bakery & Millhouse