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

foodnetwork.com

Shelley Chandler

subheading: Bacon Confit:

2-pound piece thick-slab bacon, rind removed, cut into lardons

1 ½ teaspoons ground cinnamon

1 ½ 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

subheading: 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

subheading: Cheese Grits:

2 cups milk

2 cups stone-ground yellow grits

1 ½ cups grated aged white Cheddar

½ cup freshly grated Pecorino-Romano

Hot water to thin grits, if necessary

subheading: Sauteed Baby Mustard Greens:

2 tablespoons unsalted butter

Pinch red pepper flakes

1 clove garlic, thinly sliced

1 pound baby mustard greens, washed

subheading: Shrimp:

2 tablespoons olive oil

16 colossal shrimp (15 and under) shelled and deveined, tail on

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