1 cup your favorite Kansas City-style BBQ sauce, at room temperature
1/4 cup grated Cheddar
1/4 cup grated menonita cheese (see Cook's Note)
1/4 cup grated mozzarella
1/2 cup diced jalapeno bacon, cooked and at room temperature
1/3 cup chopped scallions
Steps:
For the grits: Bring 2 cups water to a boil in a medium saucepan. Add the salt, then the butter and pepper and begin whisking. While whisking, slowly pour in the grits. As the grits begin to thicken, continue to whisk and slowly add the cream. Cook, whisking, until the grits are slightly thick, about 15 minutes. The grits are now ready to serve.
For the filling: Heat 1/2 inch peanut oil in a skillet over high heat. Add the pork and pan fry just enough to heat through and become crispy, 1 to 2 minutes.
To serve: Preheat the broiler. Combine the Cheddar, menonita and mozzarella cheese in a medium bowl. Scoop the warmed grits on 4 plates or soup bowls. Add some fried pork to the middle of the grits. Top with some BBQ sauce. Sprinkle with the cheese mixture and place the plates under the broiler until the cheese is melted. Add the jalapeno bacon bits and top with the scallions before serving.
Boil 4 cups water and add salt and pepper. Add quick grits, stirring until mixed well. Reduce heat and cook about 5 minutes stirring occasionally. Remove from heat. Place in a greased casserole dish. Top with cayenne pepper, if desired.
Grillades:
Season steak strips. Dredge in flour. Fry bacon in heavy skillet. When browned, remove bacon strips from skillet and saute onions and bell pepper in bacon drippings. Fry floured beef strips until brown. Remove strips from pan. Add water to make gravy. Return strips to gravy and heat through,
Serve the grillades over the grits.
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