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Grains & Floury


  1. Dissolve the bacon broth in the water, set aside.
  2. Rinse the cornmeal grits and set aside.
  3. Season the pork ribs with salt, garlic, and lemon juice.
  4. In a pan, heat the lard and fry the pork ribs.
  5. Add the rosemary or bay leaves according to your preference. Once fried, set aside.
  6. In the same pan used for the cornmeal grits, add the chopped onion and sauté with a little lard.
  7. Then, add the bacon broth, the pork ribs, and when boiling, add the cornmeal grits and the tomatoes.
  8. Let it cook, stirring occasionally, until the cornmeal grits are tender. If necessary, add water and adjust the salt.
  9. Serve hot.

Passo a passo

  • 2 cups of cornmeal grits from Terrinha; 
  • 2 cubes of bacon broth; 
  • 1 liter of water; 
  • 1 kg of pork ribs, separated; 
  • 5 cloves of garlic; 
  • salt to taste; 
  • juice of 1 lemon; 
  • 1/2 chopped onion; 
  • 2 tablespoons of lard; 
  • sprigs of rosemary or bay leaves; 
  • 10 cherry tomatoes, halved.


4 Servings

30 Minutes

Minas-style cornmeal grits with pork

Ingredients: Canjiquinha (flaked corn).


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