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

Name: Grits with Brussels Sprouts, Quince, and Goats' Milk Curd | Saveur
Ingredients: 2 ⁄ 3 cup plus 1/2 cup heavy cream; 2 ⁄ 3 cup plus 1/2 cup whole milk; 1 ⁄ 2 cup buttermilk; 1 ⁄ 2 cup goats' milk; 2 cups coarse white grits; 3 1 ⁄ 2 tsp. kosher salt, plus more; 2 cups sugar; 3 tbsp. tamari; 2 tbsp. fresh lime juice, plus 1 lime; 1 orange; Finely grated zest of 2 lemons, plus 1 lemon; 1 chile negro, stemmed and seeded; 2 quince, peeled; 1 lb. small Brussels sprouts, trimmed and quartered; 4 oz. chanterelle mushrooms; 1 ⁄ 3 cup olive oil; Freshly ground black pepper; 1 ⁄ 2 cup finely chopped celery; 1 ⁄ 2 cup finely chopped fennel; 1 ⁄ 3 cup roughly chopped fennel fronds; 1 ⁄ 4 cup finely chopped shallots; 1 ⁄ 2 cup rice wine vinegar; 1 tbsp. sugar; 2 Fresno chiles, stemmed and thinly sliced; 2 ⁄ 3 cup crème fraîche; 2 ⁄ 3 cup finely grated Parmigiano-Reggiano

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Earthy roasted brussels sprouts and chanterelle mushrooms mingle with aromatic poached quince and homemade cheese curds over a bed of creamy, parmesan grits.

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