Mad Good Food en Español/El brunch crece/Polenta Grit Bowl Bar with Toppings

Supplies

Grits

  • 6 cups water
  • 1 cup heavy cream
  • 1 ½ cups corn grits or polenta
  • ½ teaspoon fine sea salt
  • 8 oz sharp yellow cheddar cheese, shredded
  • 4 oz parmesan cheese, grated
  • 3-6 tablespoons unsalted butter

Bang Bang Shrimp

  • 1 ½ lb jumbo shrimp, peeled and deveined with tail off
  • ⅓ cup mayonnaise
  • 2 cloves garlic, minced
  • ½ tsp fish sauce
  • 2 tbsp sriracha
  • 1 tbsp lime juice
  • Pinch of salt
  • 2 tbsp grape seed oil
  • 1 tsp sesame oil
  • 1 tsp salt
  • ½ tsp pepper

Beer Braised Pulled Pork

  • 2 pounds boneless pork shoulder, cut into large pieces
  • 6 cloves garlic, sliced in half lengthwise
  • 6 ounces light beer of choice
  • 1 tablespoons soy sauce
  • ½ tablespoon apple cider vinegar
  • ½ tablespoon sesame oil
  • ¼ cup packed brown sugar
  • 1 teaspoons chili powder
  • 1 teaspoons ground cumin
  • 1 teaspoons garlic powder
  • 1 teaspoons
  • mustard powder
  • 1 teaspoons onion powder
  • 1 teaspoons smoked paprika
  • ¼ teaspoon cayenne pepper
  • 1 teaspoon kosher salt
  • ½ teaspoon ground black pepper

Chili Oil Eggs

  • 4 Large eggs
  • ⅓ cup chili oil
  • 3 garlic cloves, minced
  • Garnish
  • ½ bunch of scallions, thinly sliced
  • ½ bunch dill, leaves chopped

Garnish

  • Chives
  • 1 cup Cherry tomato
  • 2 T Pomegranate syrup
  • 2 garlic clove, minced
  • 2 tbsp grapeseed oil

Pasos

Grits

  1. In a large pot or dutch oven, bring the water to a boil. Stir in the grits.
  2. Reduce the heat to low, cover the pot, and let cook, stirring occasionally to prevent the grits from sticking to the bottom of the pot.
  3. Cook until the grits are tender and the liquid has been absorbed, 20-30 minutes.
  4. Remove from the heat, add the salt, cheese, and butter and stir until melted.
  5. Cover and keep warm until ready to serve.
  6. Combine any ingredients on top

Bang Bang Shrimp

  1. In a small bowl, add the mayonnaise, garlic, fish sauce, sriracha lime juice and salt and whisk to combine and set aside.
  2. In a large bowl, add the shrimp, olive oil, sesame oil, salt and pepper and toss to coat.
  3. Heat grill pan over medium-high heat and oil the grill grates, dip a wadded paper towel in a little oil to oil pan
  4. Grill the shrimp with the lid on for about 2-3 minutes to side.
  5. Transfer them into a bowl and pour over the sauce and coat the shrimp. Set aside for later

Beer Braised Pulled Pork

  1. In a small bowl add all listed BBQ dry rub ingredients to and mix until combined.
  2. Season the pork with the BBQ dry rub & arrange Dutch oven with a lid, sprinkling any excess BBQ dry rub over top.
  3. Add in all liquid ingredients – beer, soy sauce, apple cider vinegar, sesame oil.
  4. Bring to a boil over high heat. Reduce heat to low to maintain a steady simmer.
  5. Cover & simmer for 3 hours, until the BBQ pork is fall-apart tender.
  6. To finish the BBQ pulled pork: Carefully transfer the pork to a plate or cutting board. Use tongs or 2 forks to shred the pork.

Chili Oil Eggs

  1. In a medium frying pan, heat chili oil over medium heat.
  2. Carefully add in each egg, and fry. Slightly tilt the pan and use a large metal spoon to baste the eggs with the surrounding oil.
  3. Once eggs are cooked, transfer to a serving plate and garnish with herbs.

Garnish

  1. In a medium saucepan, on high heat drizzle oil and blister cherry tomatoes, for about 5-8 minutes.
  2. Once tomato skin has burst and tomatoes are soft, turn off the heat.
  3. Allow the pan to cool and then add garlic and cook for an additional 5 minutes until fragrant.
  4. Drizzle with pomegranate syrup, stir, together then set aside until later.