Grits (Annette Stein's recipe) Recipe
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Ingredients: |
Ingredients: 10 lb. fresh pork shoulder roast (bone in)
Large container of quick oats (2 lbs., 10 oz.)
Salt and pepper (to taste)
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Directions: |
Directions:Place roast in a pot of water with 2 tbsp. of salt. Cook for several hours until done. Remove the roast from the pan (save the broth for use later). Get the meat off the roast bone and grind up the pork using a meat grinder. Put the ground pork in the broth and return to the stovetop. Get pork and broth warm over medium/high heat, then add 3/4 or all of the quick oats (depending on the absorption of the meat and broth). Cook on medium/high, bring to a boil, stirring constantly. Boil for 5 minutes approximately. Turn off stove. Add 1 tbsp. of salt and 1 tbsp. of pepper. Put grits in foil containers (either mini-loafs or regular loaf size). Let the grits cool, then double wrap with aluminum foil. Place in freezer.
To serve: thaw grits in container. Place approximately 1 tbsp. of oil in a frying pan. Warm the pan on medium heat (or medium/high). Place a thin layer of grits in the heated pan. Fry on one side until somewhat crispy, then flip. (May need to flip several times.) Serve with pancake syrup. |
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Personal
Notes: |
Personal
Notes: We use this recipe as a breakfast item (much like pancakes). It is a Christmas Eve tradition in our house as well. After Mass we come home to eat grits, fried eggs, and sausage!
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