This dish, Pork Belly Grits with Chimichurri and Blistered Tomatoes, has become my signature dish; not because its my Instagram avatar or because I entered it in a recent cook-off. This dish is purely Jim, because its an amalgamation of my Italian cooking roots (after all this is a play on an Italian dish Polenta alla Romana, which pairs grits and tomatoes), living in the midwest, and finishing with a sauce out of left field. I’d spend a few hundred characters describing this dish, but in this case I’ll let the picture do the speaking for me. Let’s cook Pork Belly Grits with Chimichurri and Blistered Tomatoes.
Pork Belly Grits with Chimichurri and Blistered Tomatoes
- 1 pound bacon
- 1 cup instant grits*
- 2 cups milk
- 2 cups chicken stock
- 1/2 cup Parmesan cheese
- 1 tablespoon butter
- 1 pint Cherry Tomatoes
- 1 tablespoon olive oil
- 1 cup Italian parsley
- 1/3 cup green onion (thats about 4 of them)
- 2 cloves garlic
- 1/4 cup olive oil
- 1/3 cup Red wine or Sherry vinegar
- 1 teaspoon red pepper flake
- 1 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/4 teaspooon pepper
- Preheat oven to 375 deg F. Arrange bacon on cookie sheet in a single layer and bake for 15 minutes or until crisp.
- Similarly, place tomatoes in a baking dish with one tablespoon of olive oil and pinch of salt. Bake for 15 minutes, stirring once.
- As bacon/tomatoes cook, prepare chimichurri. Place garlic into blender or food processor. Mince. Add in vinegar, parsley, and scallion. Process and slowly add in 1/4 cup of olive oil. Once oil is added, add in pepper flake, oregano, salt and pepper to combine. Set aside.
- In a large saucepan, combine stock, milk, butter, and a pinch of salt and pepper and bring to a boil. Slowly whisk in the grits and simmer, whisking often, until thick and completely smooth, in about 5 minutes.
- Once grits are finished, slowly stir in Parmesan cheese. Serve topped with baccon, tomatoes, and chimichurri.