Thursday, August 11, 2011

Cheesy Grits with Green Tomato Jam and Pork

A couple weeks ago we went to the Tour de Farm breakfast at Riverbend Farm. All the food was wonderful, but we both swooned over Molly Hermann's Cheesy Polenta with Tomato Jam and Pulled Pork.
Tour de Farm Chicknic
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.
Cheesy Grits with Tomato Jam & Pulled Pork
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.

Cheesy Grits

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

If you are not reading this post in a feed reader or at OR at then the site you are reading is illegally publishing copyrighted material. Contact me at katbaro AT yahoo DOT COM. All recipes, text and photographs in this post are the original creations & property of the author unless otherwise noted. © 2007-2011 Kathy Lewinski


Tastebud Tart said...

looks + sounds delish! happy to have inspired....

Alicia Foodycat said...

That's a hell of a breakfast dish! Could you walk afterwards?

kat said...

Foodycat - This was a much bigger version than we were served for breakfast.

Ben - Grits would be the perfect base for so many Mexican applications, I'd love to see what you do with them.

Jess said...

The green tomato jam sounds delicious! I have a tomato jam that I've been making for several years and it's fantastic on a bagel with cream cheese, I bet this would be as well. *bookmarked*

Lori said...

Truly inspired. I am so making this! I have some green tomato jam wanting attention.

grace said...

what you've prepared here is pretty much an ideal meal for me--i love every component!

Lori said...

This sounds so great! It makes me want to smoke some pork just to have it. I don't think I've had green tomato jam, but did have the opportunity to try a tomato jam recently. Huge fan!

Steff @ The Kitchen Trials said...

I'm just in awe of how delicious this dish sounds.

Lo said...

Now I'm totally curious about that green tomato jam. Recipe? (please tell me you'll email it to me, or that I can find it on site)

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Measurement Abbreviations

T = Tablespoon
t = teaspoon
c = cup
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