Categories: Meals

Ingredients

• 4 tbsp. unsalted butter
• 1 red bell pepper, chopped
• 1 onion, chopped
• 3 garlic cloves, chopped
• 1 tsp Cajun seasoning
• 2 cups Pulled Pork (see recipe)
• 2 tbsp. tomato paste
• 1 cup chicken broth
• 1 tsp Worcestershire
• Kosher salt and black pepper
• Hot sauce, to taste
• 3/4 cup quick-cooking grits
• 2 scallions, chopped
• 1/4 cup fresh parsley, roughly chopped

Directions

1. Heat 2 tbsp. butter in a large nonstick skillet over medium-high heat. Add the bell pepper and onion and cook, stirring occasionally, until the vegetables are softened and lightly browned, 8-10 minutes. Add the garlic, Cajun seasoning, and pork and continue to cook, stirring, until the garlic is softened and the pork is warmed through, about 2 minutes.

2. Push the pork mixture to one side of the skillet and add the tomato paste to the other side. Cook, stirring, until dark red, about 1 minute. Add the chicken broth and Worcestershire and simmer, stirring everything together, until the sauce is slightly thickened, 2 to 3 minutes. Season with salt, pepper and hot sauce.

3. Meanwhile, bring 3 cups water to a simmer in a medium saucepan over high heat. Slowly whisk in the grits, 1 tsp salt and 1/2 tsp pepper. Reduce the heat to medium low and cook, stirring occasionally, until thickened, about 5 minutes. Stir in the remaining 2 tbsp. butter and the scallions.

4. Divide the grits among shallow bowls and top with the pork mixture and sauce. Sprinkle with parsley and serve with more hot sauce.

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