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.
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