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Best of Arlington 2020

Gouda grits bowl at Stomping Ground

Breakfast Bowl

Courtesy of Stomping Ground

Nicole Jones’ Gouda grits bowl is one of those dishes that seems simple, but is actually complex. The chef/owner of Stomping Ground (locations in Tysons and Del Ray) starts with both fine and coarse Anson Mills grits, an heirloom variety from South Carolina. The fine grits create creaminess, she explains, while the coarse ones provide texture, “so it’s not just mush in your mouth.” She then adds high-fat European butter and shredded Gouda, slow cooks the mixture over low heat for 8 to 10 hours, and tops it off with ground chorizo, salsa verde (roasted tomatillos, pickled jalapeños and cilantro) and a poached free-range egg. “People really order this dish like crazy,” Jones says. “It’s like a warm hug.” –David Hagedorn