Ironically, my first encounter with grits was not a pleasant one but my first encounter with polenta was incredible. This BBQ pork and cheese grits recipe puts down any bad feelings towards grits on my part. Kevin from Kevin’s Is Cooking did a really nice job with this recipe and I recommend you read his article that accompanies this recipe.
Ingredients
- 3 cups of water
- 1 cup stone ground yellow grits
- 1 tsp of kosher salt
- ¼ tsp cayenne pepper
- 2 tbsp butter
- 1 cup shredded sharp cheddar cheese
- fresh cracked black pepper
- 2 cups rib meat from leftover pork ribs
- ¾ cup BBQ sauce
Instructions
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In a large pot bring the water to a boil. Next add the salt, cayenne pepper and butter.
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Gradually add the grits to the boiling water using a whisk to prevent any lumps.
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Lower the heat to simmer and cook for 20 minutes.
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While grits are simmering, pick meat from pork ribs and chop. Place in a small saucepan with BBQ sauce and cook on low for 10 minutes.
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Gradually whisk the cheese a little at a time into the grits until completely incorporated. Cook another 5 minutes.
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Plate with divided grits, topped with BBQ pork rib meat. Garnish with fresh cracked black pepper and chopped parsley (optional).
Recipe source: Kevin Is Cooking
Photo source: Country Cleaver
