Entrée – Breakfast
Wine Country Brunch Fry & Grits

This recipe was featured on "You're the Chef" episode #501. Buy this episode from WVIA.

Yield: four servings

Ingredients:

Step 1
3 1/2 c.	water
1 c.	old-fashioned grits
1/2 c.	shredded cheese
to taste	salt
to taste	ground white pepper
Step 2
1/4 lb.	pancetta bacon, cut into small piedes
2 Tbsp.	sage, chopped fine
1/2 lb.	lean pork or veal scaloppine, cut into thin strips
2 Tbsp.	salted butter, as needed
1/2 c.	red sweet peppers, thinly sliced
1 c.	crimini mushrooms, quartered
1/2 c.	scallions, thinly sliced
1/4 c.	all-purpose flour
1/2 c.	semi-dry white wine
1/4 c.	coffee
as needed	salt and ground pepper
Step 3
8 each	large eggs
1/2 c.	milk or heavy cream
1 Tbsp.	orange juice
as needed	salted butter
as needed	salt and ground pepper
1 Tbsp.	chives, minced fine

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Step 1 procedure:
Bring the water to a boil in a small saucepot. Add the grits and stir frequently over medium heat until the grits thicken. Add the cheese, salt and pepper, and hold warm.

Step 2 procedure:
Add the pancetta bacon to a large heavy bottom sauté pan and cook over high heat until it caramelizes. Add the pork or veal; sauté over high heat in clarified butter until browned on all sides.

Lower the heat to medium and add the butter and the vegetables. Scraping the pan to loosen all the caramelized juices from the meat, cook the vegetables until they are just soft. Add the flour and stir, mixing it in completely with the meat and vegetables.

Add the wine and coffee and stir until the entire mixture forms gravy with the meat and vegetables. Season to taste.

Step 3 procedure:
Combine the eggs, milk and orange juice completely. Scramble them with some butter until they are cooked to your liking.

Place the cooked grits in the center of the plate. Top with the brunch-fry and a portion of eggs. Garnish with chives.