Pork Belly Grits with Chimichurri and Blistered Tomatoes

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Pork Belly Grits with Chimichurri and Blistered Tomatoes
Prep Time 10 minutes
Cook Time 20 minutes
Servings
Servings
Ingredients
Prep Time 10 minutes
Cook Time 20 minutes
Servings
Servings
Ingredients
Instructions
  1. Preheat oven to 375 deg F. Arrange bacon on cookie sheet in a single layer and bake for 15 minutes or until crisp.
  2. Similarly, place tomatoes in a baking dish with one tablespoon of olive oil and pinch of salt. Bake for 15 minutes, stirring once.
  3. 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.
  4. 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.
  5. Once grits are finished, slowly stir in Parmesan cheese. Serve topped with baccon, tomatoes, and chimichurri.
Recipe Notes

*Yep. Instant grits. I've made grits 100 ways, and the instant emulates the polenta texture I like.

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