Carolina Grits, Southern Barbeque Pork Roast and Garlic Spinach

I’ve eaten grits at some brunches and in New Orleans before. However, I have never made proper grits ever. I recently had the opportunity to have proper Carolina plantation stone ground grits and gave it a shot.

Carolina Grits From Carolina Plantation Serves 2

  • 2 1/4 cup of water
  • 1/2 cup grits
  • 1/2 tsp salt
  • 1 T butter
Mix ingredients in large sauce pan. Bring to boil over medium heat. Reduce heat to low, cover and simmer for 60 minutes, stirring occasionally. If grits become too thick, just add water.

Boiled over Carolina grits

Barbeque pork roast
  • 4 to 5 pound pork shoulder (butt) roast
  • 2 cups water
  • 1 bottle (16 oz) barbecue sauce, your choice
Add pork roast, water and sauce. Cover and cook 6 to 8 hours on low.

Braised pork with extra bbq sauce

Garlicky spinach Adapted from

  • 1 1/2 lbs spinach, trimmed,rinsed and patted dry
  • 1/2 teaspoon salt
  • 2 tablespoons butter
  • 3 cloves of garlic

Place spinach and garlic in a large pot of boiling water. Cook 3-5 minutes. Then drain. Place in serving dish and sprinkle with salt and dot with butter.

Carolina grits, bbq pork, garlicky spinach and a buttermilk biscuit

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