Deconstructed Roasted Tomato Grits and Shrimp, with Sauteed Baby Mustard Greens and Bacon "Confit"

Total Time:
10 hr 10 min
Prep:
40 min
Inactive:
8 hr
Cook:
1 hr 30 min

Yield:
8 servings
Level:
Easy

Ingredients
  • Bacon Confit:
  • 2 -pound piece thick-slab bacon, rind removed, cut into lardons
  • 1 1/2 teaspoons ground cinnamon
  • 1 1/2 teaspoons ground cloves
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon ground dried thyme
  • 4 ounces bacon fat, cut into pieces
  • Aged sherry vinegar
  • Finely chopped fresh flat-leaf parsley, for garnish
  • Roasted Tomatoes:
  • 3 tablespoons olive oil
  • 2 teaspoons finely chopped fresh thyme leaves
  • Kosher salt and freshly ground black pepper
  • 2 cups cherry tomatoes
  • Pinch sugar
  • Cheese Grits:
  • 2 cups milk
  • Kosher salt and freshly ground black pepper
  • 2 cups stone-ground yellow grits
  • 1 1/2 cups grated aged white Cheddar
  • 1/2 cup freshly grated Pecorino-Romano
  • Hot water to thin grits, if necessary
  • Sauteed Baby Mustard Greens:
  • 2 tablespoons unsalted butter
  • Pinch red pepper flakes
  • 1 clove garlic, thinly sliced
  • 1 pound baby mustard greens, washed
  • Kosher salt and freshly ground black pepper
  • Shrimp:
  • 2 tablespoons olive oil
  • 16 colossal shrimp (15 and under) shelled and deveined, tail on
  • Kosher salt and freshly ground black pepper
Directions
  • For the bacon confit: Blot the bacon with paper towels and place in a small roasting dish Combine the cinnamon, cloves, pepper and thyme in a small bowl. Rub the bacon with the spice mixture. Cover and refrigerate for at least 8 hours and up to 12 hours.

  • Melt the bacon fat in a medium saucepan over medium-low heat. Add the bacon and cook slowly until golden brown and crisp on one side, about 10 minutes. Turn the bacon and increase the heat to medium-high. Cook the bacon until crisp, about 10 more minutes. Remove with a slotted spoon to a bowl, drizzle with a splash of vinegar and garnish with parsley. Reserve the bacon fat for the mustard greens.

  • For the roasted tomatoes: Preheat the oven to 325 degrees F. Mix together the oil, thyme and some salt and pepper. Place the tomatoes in a baking dish and drizzle with the oil mixture. Then sprinkle with the sugar. Bake the tomatoes until they are completely softened and start to wrinkle, 30 to 40 minutes.

  • For the cheese grits: Bring 6 cups of water and the milk to a boil in a medium saucepan and season with salt and pepper. Slowly whisk in the grits and bring back to a boil. Reduce the heat to medium and cook, whisking constantly. Cook until mixture is thick and tender, about 30 minutes, adding more water, if needed. Mix in the Cheddar and Pecorino-Romano until thoroughly incorporated. Season with some salt and pepper. Cover and keep warm until ready to serve.

  • For the sauteed baby mustard greens: Heat the butter and 2 tablespoons of the reserved bacon fat in a large saute pan over medium heat. Add the red pepper flakes and garlic and cook until the garlic is softened, about 1 minute. Add the mustard greens and season with salt and pepper. Toss just to coat with the fat. Add a splash of water and cook until the greens are just wilted, about 2 minutes.

  • For the shrimp: Heat the oil in a large saute pan over high heat until it begins to shimmer. Add 8 to 10 shrimp, sprinkle with salt and pepper. Cook until well-seared and crisp but just cooked through, about 2 minutes per side. Repeat with the remaining shrimp.

  • On a serving platter or individual plates, spoon and slightly spread a mound of hot grits (if they have gotten too stiff, thin them a bit by whisking in hot water over low heat). Spoon the tomatoes on top, then add the greens and bacon. Top with the shrimp.


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