Brazilian Style Grits (Quirera)

Quirera com costelinhaI have never been much of a grits fan. I always found them weird and tasteless. So, when I lived in the USA I never ate them. But, about two weeks ago I was introduced to the Brazilian style grits and I absolutely fell in love with them. So much so, that two days after first trying them I made a HUGE pot at home!!!!!

In Brazil, grits are called quirera and are commonly made into a dish with pork ribs or chicken. It is only lightly seasoned with onions, garlic, pepper and parsley, and for the rest all of the flavor comes from the meat.

This is a perfect recipe for a colder day. But, can just as easily be eaten during the summer.

Enjoy!

Brazilian Style Grits (Quirera)

Quirera com costelinha1kg/2.2lbs of pork ribs or chicken drumsticks
500g/1.1lbs of grits (quirera de milho)
1 onions, chopped
4 cloves of garlic, crushed
Parsley
Salt
Pepper

Boil the ribs or chicken in a pressure cooker until well cooked.

In a large pan sautee the onions for 5 minutes. Add the garlic and sautee until fragrant, about 1 minute. Add the ribs or chicken and fry until just beginning to brown and stick to the bottom of the pan. Add  5 cups of the broth from the ribs or chicken. Add the grits and, stirring constantly, bring to a simmer. If needed add more water, making sure to maintain a soup-like consistency. Simmer for about 30 minutes or until the grits are cooked through. Season with salt, pepper and parsley.

Serve hot.

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