Maple Ground Pork & Cheesy Grits
April 3, 2025 • 0 comments
Looking for a stick to your bones southern inspired breakfast? Then this is it. This maple pork cheesy grits dish features our delicious woodland raised pork, raw cheddar cheese, pure maple syrup, A2/A2 butter and delicious and always honest chicken eggs. You can make this in advance and just fry an egg for on top when you're ready to devour!
- Prep Time:
- Cook Time:
- Servings: 4
Ingredients
- (1 pound) Ground Pork
- (3 cups) 1/2 Gallon - Whole A2/A2 Cow Milk
- (4 oz shredded) 8oz Raw Sharp A2/A2 Cheddar Cheese
- (4 Tablespoons) 1lb Salted A2/A2 Butter
- (1/4 cup) Maple Syrup, 1 quart (Glass)
- (1 cup) Old Fashioned Grits
- (4 over easy) 1 dozen - Brown Honest Yolk Chicken Eggs
- (To taste) Fine Celtic Sea Salt, 8oz
- (To taste) Ground Black Pepper
- (Sprinkle) Microgreens (1 pint)
Directions
- Place 3 cups milk and 4 tablespoons of butter in a medium saucepan and bring to a boil over medium heat.
- Meanwhile, grate 4 oz of raw cheddar cheese on the large holes of a box grater.
- While stirring constantly, slowly pour 1 cup old-fashioned grits into the saucepan. Reduce the heat to low and simmer, stirring frequently, until most of the liquid is absorbed and the grits are tender, about 20 minutes.
- While the grits are cooking, cook your thawed ground pork.
- Drain any excess fat off.
- Add in your maple syrup once the meat and set aside.
- Prepare your eggs over easy or to your liking.
- Add the cheese, remaining 4 tablespoons of butter into the grits. Stir until the cheese and butter are melted. Taste and season with Celtic sea salt & ground black pepper as needed. Serve immediately or transfer to a baking dish and keep warm in the oven.
- On a plate add your grits, sausage, and top with an egg and sprinkle on some fresh microgreens.
*For an extra flavor packed punch sprinkle crushed red pepper on top or a drizzle of maple syrup!*
