Baked Parmesan Grits with Tuscan Herb Pulled Pork
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Baked Parmesan Grits with Tuscan Herb Pulled Pork
105 MINS | 4 servings
Ingredients:
- 1 – Hatfield Tuscan Herb Roast
- 2 Tbsp. olive oil
- 2 cups water
- 4 cups water
- ½ tsp. salt
- 1 cup quick grits (hominy)
- 2 tsp. garlic, minced
- ½ cup unsalted butter
- ½ cup milk
- 2 eggs, lightly beaten
- 2 cups cheese (1 cup shredded parmesan and 1 cup shredded cheddar)
- 2 Tbsp. fresh basil, chopped
Preparation:
- Using your Instant pot, add 2 tablespoons of olive oil, set to “Saute” setting on high heat.
- Add the roast and begin to brown on all sides.
- Add water and cover set on manual for 30 minutes.
- Once done cooking, allow to depressurize naturally.
- Place pork on a cutting board; using two forks, pull apart into smaller pieces or shred.
- While pork is cooking, begin to prepare grits.
- Preheat oven to 350°F, prepare baking pan; spray with cooking spray.
- In a large pot, add water and salt, bring to a boil. Once boiling, add grits, bring back to a boil and reduce heat and cook for 5-8 minutes stirring occasionally. Add the rest of the ingredients, stir until cheese is melted. Pour into prepared pan, bake for 30 minutes.
- Serve grits, topped with shredded Tuscan Herb Roast, more cheese (optional) and your favorite vegetable or salad.
