Grits with Brussels Sprouts, Quince, and Goats' Milk Curd

Al's place Grits with Brussels Sprouts
Al's place Grits with Brussels SproutsMatt Taylor-Gross

For his take on grain bowls, Chef Aaron London of Al's Place in San Francisco tops creamy corn grits with whatever toppings he has on hand. Here, earthy roasted brussels sprouts and chanterelle mushrooms mingle with aromatic poached quince and homemade cheese curds.

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Note: Allow at least 8 hours for the goats' cheese curds to form.