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.
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.
So there you have it, a little bit of what is going through my mind right now. Now here’s a recipe:
- 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
- In a small saucepan, bring the apple cider vinegar to a boil until it is reduced by half.
- 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.
- Add tomato paste to the honey and cider mixture stirring well, allow to simmer for 3 minutes before setting aside.
- Bring 4 cups of water to a boil in a medium saucepan.
- Salt the water and add the grits and fresh corn kernels, boil for 10-12 minutes or until water is absorbed.
- Take off the heat and stir in butter and grated cheddar cheese until well combined. Keep warm.
- In a large frying pan or cast iron skillet cook the pancetta on medium heat until crispy.
- Now top off the grits with the cripsy pancetta, a fried egg, chives, salt, and pepper and enjoy