Creamy Grits with Blistered Tomatoes, Pickled Serrano Chiles, and Sunflower-Miso Tahini Recipe

Tuck into this novel version of Let it soak, let it soak, let it Yes, that’s me taking liberties with the refrain from a certain Christmas song that we’ll all be hearing on repeat soon But it’s also the mantra that Chef Josef Centeno adheres to when it comes to making San Antonio-raised Centeno is chef-owner of six Los Angeles-area establishments: Baco Mercat, Bar Ama, Orsa & Winston, Ledlow, P.Y.T, and Penny-Ante Provisions catering. Before opening those, he worked at Daniel in New York, and was chef de cuisine at Manresa in Los I zeroed in on his “Creamy Grits with Blistered Tomatoes, Pickled Serrano Chiles, and Sunflower-Miso Tahini” recipe when I received a review copy of his new “Baco:…