The Project: Pan-roasted halibut with grits, morels and spring onions

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Each Friday, we handpick a recipe from the L.A. Times Test Kitchen that’s perfect for weekend cooking -- when you’ve got a little more time on your hands.

This week, it’s pan-roasted halibut with grits, morels and spring onions. The dish takes about two hours to prepare. But most of that involves simmering the grits stove top, until tender, in garlic-infused cream.

If you try it, please let me know what you think. And if you have any recipe suggestions for the Project, let me know and we’ll search the test kitchen archives.

And check back here for each weekly installment.

-- Rene Lynch (Follow me on Twitter @renelynch)