Stone-ground corn grits simmered in chicken stock with green onions and ancho puree, served with pork belly and fried eggs..
Serves 3-4 (adapted from a recipe by Taylor Ranch)
For the Grits
3 cups homemade chicken stock
1/4 green onions, thinly sliced
2 cloves garlic, minced
sea salt and freshly-ground black pepper
3/4 cup organic, stone-ground coarse corn grits
1/4 cup ancho puree
2 tablespoons pastured butter
3/4 cup raw milk cheddar, grated, divided
Bring the stock to a boil, then add onion, garlic and salt & pepper. Slowly whisk in the grits and simmer until tender, about 10-15 minutes. Stir in the ancho puree, butter and half of the cheese. Spoon onto serving plate and top with additional cheese, onions and a dollop of ancho puree. Serve with fried eggs and pork belly.
For the Ancho Puree (makes 3/4 cup)
1 cup filtered water
3 ancho chiles, stemmed and seeded
1 Roma tomato, chopped
1/4 cup yellow onion, chopped
1 clove garlic, chopped
1/2 teaspoon Mexican oregano
1/2 teaspoon cumin
1/2 teaspoon salt
1/2 teaspoon freshly-ground black pepper
Combine all the ingredients in a saucepan and bring to a boil. Lower heat and simmer 2 minutes. Cover, remove from heat and allow to steep 20 minutes. Transfer the mixture to a food processor and puree until smooth.