A Restaurant’s Take

Twice as nice at The Beehive

Yellow grits with fresh-off-the-cob corn? They’re doubly good.

Aprill Brandon


The Beehive’s executive chef, Rebecca Newell, simmers rather than bakes her side dish of heirloom corn with grits and jalapenos, but the results are as comforting as any casserole. Yellow grits are prepared with butter-sauteed corn, jalapeno peppers, onion, and garlic. Newell adds cream, Tabasco sauce, chipotle peppers, and Vermont cheddar, and serves it with blackened scallops.  

THE BEEHIVE > 541 Tremont Street, South End, 617-423-0069,

— Rachel Travers
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