I enjoy trying new recipes and I especially like the ones that pair ingredients you wouldn’t normally think of putting together.
I love barbecued pork and I could eat my weight in grits, but I’d never thought of mixing them until I saw this recipe from Southern Living.
Grits seem to go with everything these days, from the lowly bacon-eggs-grits-toast breakfast to the upscale shrimp and grits served at some of the finer restaurants in the South. I’ve also enjoyed grits mixed with collard greens, and nothing beats a casserole of cheese grits made with the added zing of Ro-tel tomatoes.
I don’t see this casserole as something I’d want to eat at 7 o’clock in the morning, but I definitely think it has possibilities as a brunch offering or even a breakfast-for-dinner meal.
Barbecue Pork and Grits Casserole
12 ounces shredded barbecued pork
1⁄2 cup bottled barbecue sauce
4 cups milk
1 cup quick-cooking grits
1⁄2 teaspoon salt
1⁄2 stick butter
1 large egg
1 cup shredded sharp white Cheddar cheese
1⁄4 cup chopped green onions
Preheat oven to 350 degrees. Stir together pork and barbecue sauce.
Bring milk to a boil in a saucepan over medium-high heat and gradually whisk in grits and salt. Reduce heat and simmer, whisking constantly 5 minutes or until thickened. Remove from heat. Add butter, whisking until melted. Add egg, whisking until blended. Pour half the grits mixture into a greased 11×7-inch baking dish. Spread pork over grits. Top with remaining grits. Bake, covered, for 25 minutes or until set. Uncover, sprinkle with cheese, and bake 10 minutes more or until cheese melts. Sprinkle with green onions.
Ginna Parsons is the Daily Journal’s food/home/garden editor.