Roasted Cod with Popped Corn Grits and Chanterelles | James Beard Foundation

Ingredients

• 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