White Cheddar Grits with Crispy Pancetta and a Tomato Gastrique

White Cheddar Grits with Crispy Pancetta and a Tomato Gastrique This dish is everything you could ever want out of a brunch dish.

You have cheesy grits topped with crispy pancetta (which is basically bacon) plus a runny egg AND a sweet and acidic sauce that cuts a rich and savory dish. Sign me up. This is honestly one of my favorite true to the core brunch dishes that I have made. When I have the money to open my brunch cafe you know that this is going on the menu

Also, I am so sorry that I’ve been holding out on you. This recipe has been chilling on my computer for over three weeks now. Part of the reason I have been so busy is that at the beginning of september I had a stroke of insanity  genius to pursue my dreams of becoming a wedding photographer. Since then I have second-shot 3 weddings, 1 family session, 1 fashion/lifestyle session, and 2 couples sessions. While that is awesome, this blog has not gotten some needed loving.White Cheddar Grits with Crispy Pancetta and a Tomato Gastrique

Pursuing creative endeavors is hard, and giving them proper attention to succeed is even harder. I’m trying to find a good balance between the two. I’ve always been one to pursue ‘side projects’ whether that be photography, food blogging, or working on some half-baked tech ideas, these little projects are what I enjoy the most. Unfortunately, I tend to have this pattern of being extremely consumed by one thing for a certain amount of time before abandoning it for something else. I tend to want to do too much all at once and when I don’t get the immediate reward I become easily discouraged. But I am working hard to change that. I am trying to adopt what Lindsay and Bjork from Pinch of Yum the 1% infinity concept. Which in short, says that you should try to do a little better every day with a long term mindset. So if I do a little photography and a little food blogging each day or week then I will see improvement.

So yeah that is where I’m at in life. If you don’t care too bad, this is my blog and I do what I want. But if you can relate then just know I feel you and I want to here from you.

White Cheddar Grits with Crispy Pancetta and a Tomato GastriqueSo there you have it, a little bit of what is going through my mind right now. Now here’s a recipe:

White Cheddar Grits with Crispy Pancetta and a Tomato Gastrique
  • ½ cup apple cider vinegar
  • ¼ cup honey
  • 1 tbsp tomato paste
  • 1 cup old fashioned grits
  • 4 oz, unsalted butter
  • ½ cups grated white cheddar cheese
  • 1 ear corn, slice off the kernels
  • 4 oz diced pancetta
  • 1 egg
  • chives and salt and pepper to finish
  1. In a small saucepan, bring the apple cider vinegar to a boil until it is reduced by half.
  2. Add the honey to the vinegar mixture and continue to boil, stirring occasionally for 5-7 minutes until the mixture becomes a thin, syrup like consistency.
  3. Add tomato paste to the honey and cider mixture stirring well, allow to simmer for 3 minutes before setting aside.
  4. Bring 4 cups of water to a boil in a medium saucepan.
  5. Salt the water and add the grits and fresh corn kernels, boil for 10-12 minutes or until water is absorbed.
  6. Take off the heat and stir in butter and grated cheddar cheese until well combined. Keep warm.
  7. In a large frying pan or cast iron skillet cook the pancetta on medium heat until crispy.
  8. Now top off the grits with the cripsy pancetta, a fried egg, chives, salt, and pepper and enjoy