Chef Kevin Cullen, Goodfellows, Minneapolis, Minnesota - Kevin's tips: You can use veal tenderloin in this recipe instead of pork (which is how Kevin prepares it at the restaurant). You can also use Vidalia onions that have been slivered and caramelized in place of the pearl onions. And you can use brown rice in place of wild rice. Kevin garnishes this dish with basil oil, not included in this recipe.
Cooking Light MAY 1999
Preheat oven to 350°.
To prepare pearl onions, place on a baking sheet. Bake at 350° for 15 minutes.
Prepare grill or broiler.
To prepare grits, place corn on a grill rack or broiler pan. Grill or broil 20 minutes or until lightly browned; turn every 5 minutes. Cool. Cut kernels from ears of corn to measure 1/2 cup. Set kernels aside.
Bring 1/2 cup minced onion, garlic, and 1 can broth to a boil in a medium saucepan. Stir in grits; reduce heat, and simmer 5 minutes, stirring occasionally. Stir in corn, rice, cheeses, Worcestershire sauce, and pepper. Remove from heat; keep warm.
To prepare Swiss chard, bring wine and 3/4 cup broth to a boil in a large Dutch oven. Add Swiss chard; cover and cook 2 minutes or until wilted. Drain chard in a colander over a bowl, reserving wine mixture.
Heat oven to 350°. To prepare pork, sprinkle with salt. Heat oil in a large skillet over medium-high heat. Add pork; cook 1 minute on each side or until browned. Place skillet in oven; roast pork at 350° for 8 minutes or until desired degree of doneness. Cut in half. Place pork over 1/2 cup grits; top with chard and pearl onions. Spoon 2 tablespoons of reserved wine mixture around grits.
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