Tune in to Fox 4 tomorrow morning around 8:30 to see me prepare two delicious dishes using pork loin. I’ll start with Citrus Marinade Pork Loin served with creamy grits and sauteed kale and I’ll use what’s left of the pork to create a second dish that rivals the first, a Barbecue Pork Loin Pizza.
To get you warmed up see my creamy grits below, a fantastic side dish that works with any protein.
2 cups yellow grits
2 cans chicken stock
2 cups milk
1 cup shredded cheddar cheese
2 tablespoons butter
salt to taste.
Bring liquid to a boil over medium high heat. Whisk grits into hot liquid slowly. Cook over low to medium heat stirring often until grits are creamy and tender. If grits become dry, add additional stock or milk. Stir in cheese and butter, mix thoroughly and serve.