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- Dissolve the bacon broth in the water, set aside.
- Rinse the cornmeal grits and set aside.
- Season the pork ribs with salt, garlic, and lemon juice.
- In a pan, heat the lard and fry the pork ribs.
- Add the rosemary or bay leaves according to your preference. Once fried, set aside.
- In the same pan used for the cornmeal grits, add the chopped onion and sauté with a little lard.
- Then, add the bacon broth, the pork ribs, and when boiling, add the cornmeal grits and the tomatoes.
- Let it cook, stirring occasionally, until the cornmeal grits are tender. If necessary, add water and adjust the salt.
- 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.
Ingredientes
4 Servings
30 Minutes
Minas-style cornmeal grits with pork
Ingredients: Canjiquinha (flaked corn).
Gluten-Free.
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