Matt said we had to try making our own version at home. Since we had pork left over from the Sweet Corn Waffles with Pulled Pork it was the perfect time.
Instead of polenta, we used the stone-ground grits we had picked up on our last trip to Memphis. For the tomato jam, we opened up a jar of our First Frost Green Tomato Jam. It didn't have the beautiful red color of Molly's jam, but ended up being perfect in this dish. We were actually a little afraid about using the jam as it's flavored with allspice, cinnamon and ginger, as well as being sweet, but it complimented all the other flavors so well.
Here's the recipe for the cheesy grits. Once they're made just top them with a few spoonfuls of jam and the pulled pork. Comfort food at its best.
2 c chicken stock (or water, but stock will add more flavor)
1/2 T butter
1/2 c grits
1/2 c milk
1 oz grated parmesan
pinch or two of cayenne
Put the stock and butter in a small saucepan and bring to a boil. Stir in the grits and return to boiling. Reduce heat and simmer until the liquid is almost completely absorbed, about 10 minutes. You'll want to stir often to keep it from sticking to the pan. Stir in the milk and simmer until almost absorbed as well. Add the parmesan and cayenne. Stir until melted. The grits should be creamy, but not soupy. Taste and season with salt as needed. Serve hot.
Makes 2 servings
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