Creamy Kimchi Grits with Shredded Brussel Sprouts, Shrimp, and Pork/Beer Sauce
When Aki and Alex posted about making kimchi broth, I was inspired. It seemed like the perfect excuse to finally make some grits, which I’ve been meaning to do and yet not getting around to for a long time.
These grits are spicy, brilliantly flavored, creamy, meaty from the pork stock, and just an all-around success. I love them to bits, really. The shredded brussel sprouts are crispy, satisfying, and also meaty from bacon grease. And who could complain about shrimp with pork and kimchi? (Only my mother, and she only keeps kosher on the high holy days as is.)
I actually made this a few weeks ago, when Dave was sick with some sort of food poisoning or stomach bug that laid him low for two weeks. Despite his stomach cramps and general misery, he wanted to go back for second helpings. If that’s not a great endorsement, I don’t know what is.
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2007: Raspberry Pomegranate Urfa-Biber Brownies
2006: Carrot Cake
Creamy Kimchi Grits
1/2 C coarse stone-ground cornmeal
1/2 C pork stock
1 1/2 C kimchi broth (puree 2 C kimchi with 1 C water, strain through fine mesh or cheesecloth)
1 1/2 tsp butter
1/2 C heavy cream
Boil the pork stock and 1/2 C kimchi broth. Add butter. When the butter melts, stir in the cornmeal and lower the heat. Simmer 10 min. Stir in heavy cream and simmer another 10 min. Stir in 1/2 C kimchi broth, simmer another 5-10 minutes, stir in another 1/2 C kimchi broth, simmer another 5-10 minutes until desired consistency is achieved.
Shredded Brussel Sprouts
Shred some brussel sprouts. Stir-fry in half safflower oil, half bacon grease, with salt and pepper.
Shrimp
Stir-fry some shrimp (shells removed, deveined) in safflower oil, salt and pepper. Add some pork stock when they are halfway done. Then remove the shrimp from the pan and leave the stock.
Pork/Beer Sauce
Add a bit of beer to the pork stock. Boil it down some. Finish with butter.
March 31st, 2008 at 2:02 pm
“Kimchi grits” is not a word combination I ever expected to see. Looks good, though!
March 31st, 2008 at 2:45 pm
i have to agree with kitt, very unexpected! but i do love kimchi and i love grits so… perfect. i eat cultured vegetables all the time too for how beneficial they are for the digestive system. great post!
April 1st, 2008 at 7:17 am
I must admit it now, ‘my name is Helen and I have never eaten grits’. There. I must try them, the recipe sounds really mouthwatering.
April 1st, 2008 at 6:51 pm
man, i’m so bummed that i can’t cope with kimchi, because everything else about this dish sounds bananas!
April 2nd, 2008 at 9:07 am
There are many kinds of kimchi, aged, fresh, sour and sweet. One of them’ll suit you if you’re a fan of this blog. My favorite grits are down home soul cheese grits. Guaranteed three days off your life expectancy, but a religious experience nonetheless.
April 2nd, 2008 at 7:55 pm
Been lurking here for a bit, but this recipe (and that photo!) totally blow me away. I am really fascinated by this creative combination and I love brussel sprouts and they sound like the perfect compliment to the shrimp and grits. I’ll be giving this a shot. Definitely.
April 3rd, 2008 at 9:18 am
As a girl who was raised in the south, this looks divine! Where do you get pork stock? Could you substitute chicken stock?
April 3rd, 2008 at 9:50 am
Kitt - I know, but it works!
Aran - Thank you!
Helen - Do not be ashamed. Just look forward to it!
michelle - What about kimchi gives you trouble?
mr.ed - Mmmmm, life-shortening tastiness.
cookinpanda - Thank you!
Anticiplate - Sure, why not? It’ll taste somewhat different, but probably still be good. I make pork stock at home and freeze it in 1 C quantities in ziplock bags, same as I do with chicken stock. I’m not sure you can buy it at the store.
April 4th, 2008 at 12:10 pm
This looks very appealing, although like several other commenters I had to do a double take when I saw “kimchi” and “grits” in the same sentence. I’ll have to give it a try!
April 20th, 2008 at 11:14 am
I would never have thought of kimchi broth. and grits! what an innovative and interesting combination of southern and eastern. The beautiful photo has me drooling, and as someone who loves to cook with beer, I’m pretty convinced this is a memorable dish!
April 24th, 2008 at 5:42 pm
Now that’s my kind of supper! Ya heard me!