Grits with Roasted Pork and Grapes in Honey Balsamic

February 9, 2019

A package of uncured bacon strips or “Cottage Pork” from Tennessee Grass Fed Farm and some less than fresh grapes prompted this dish on a cold day in February. Stone Ground grits from BeaverCreek Dam Farms was the perfect foil for the salty, sweet pork and grapes that were enhanced with a splash of Tangerine Balsamic Vinegar from Herban Market and Sourwood Honey from Tennssee Artisan Honey! Enjoy.

Ingredients

1 tablespoonolive oil

1 (1 pound) packageUncured Cottage Bacon or pork loin slices

3 cupsred grapes (seedless)

3 tablespoonsfruity balsamic vinegar

1 tablespoonhoney

1 cupstone ground grits

1/2 cuphalf-and-half, cream or whole milk

3 ouncesRomano cheese (or cheddar, Parmesan)

salt and pepper

Preparation

1. Heat a cast iron skillet or oven proof skillet in the oven at 375 F for 15 minutes. Place pork and grapes in skillet. Roast for 20 minutes, stirring once.

2. Increase oven temperature to 400F and roast 10 more minutes. Drizzle with honey and balsamic (and a little water if mixture is too thick) and roast 5 more minutes.

3. Place grits in 4 cups boiling water. Simmer on low covered for 25 minutes. Uncover and add cream and cheese. Cook 10 more minutes on low. Serve with pork and grapes on top.

Yield 4 servings.