The Atlanta Journal-Constitution
PORK AND GRITS
“I use stone-ground grits, which taste great,”rodney Scott explains.“they have a chewier texture and a richer flavor than commercial grits. Sometimes with the supermarket grits, you can’t really even taste that they are made from corn. You might mistake them for Cream of Wheat. You’d never make that mistake with artisan stone-ground grits. It tastes great for lunch, dinner, or any other time of the day.”
FOR THE CHEESE GRITS:
4 cups whole milk
2 cups stone-ground yellow grits
(Anson Mills or Geechie Boy Mill) 1 stick (4 ounces) unsalted butter, cut
into 4 pieces
1 cup grated cheddar cheese 1 tablespoon Diamond Crystal kosher
salt
1 teaspoon Texas Pete hot sauce FOR SERVING:
1 1/2 pounds chopped, pulled, or sliced
barbecued pork
1/2 cup Rodney’s Sauce (see recipe) 1/2 cup store-bought pork skins, crumbled
Make the cheese grits: In a Dutch oven or large saucepan, combine the milk and 4 cups water and bring to a simmer over medium-high heat. Stir occasionally to prevent the milk from scorching. Slowly pour in the grits and stir with a whisk so they don’t clump together. Reduce the heat to medium-low and cook, stirring occasionally to prevent the bottom from burning, until the grits are fully cooked and tender, 1 hour to 1 hour 30 minutes.
Stir in the butter and cheddar. Season the grits with the salt and hot sauce.
To serve: Spoon 1 cup of cheese grits into each bowl or plate. Top with 4 ounces of barbecued pork, a splash of Rodney’s sauce, and some crumbled pork skins.
Serves 6.
Per serving: 814 calories (percent of calories from fat, 43), 42 grams protein, 74 grams carbohydrates, 3 grams fiber, 39 grams total fat (20 grams saturated), 134 milligrams cholesterol, 2,293 milligrams sodium.