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1
For the bacon confit: Blot the bacon with paper towels and place in a small roasting dish Combine the cinnamon, cloves, pepper and thyme in a small bowl.
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2
Rub the bacon with the spice mixture.
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3
Cover and refrigerate for at least 8 hours and up to 12 hours.
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4
Melt the bacon fat in a medium saucepan over medium-low heat.
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5
Add the bacon and cook slowly until golden brown and crisp on one side, about 10 minutes.
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6
Turn the bacon and increase the heat to medium-high.
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7
Cook the bacon until crisp, about 10 more minutes.
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8
Remove with a slotted spoon to a bowl, drizzle with a splash of vinegar and garnish with parsley.
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9
Reserve the bacon fat for the mustard greens.
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10
For the roasted tomatoes: Preheat the oven to 325 degrees F. Mix together the oil, thyme and some salt and pepper.
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11
Place the tomatoes in a baking dish and drizzle with the oil mixture.
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12
Then sprinkle with the sugar.
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13
Bake the tomatoes until they are completely softened and start to wrinkle, 30 to 40 minutes.
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14
For the cheese grits: Bring 6 cups of water and the milk to a boil in a medium saucepan and season with salt and pepper.
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15
Slowly whisk in the grits and bring back to a boil.
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16
Reduce the heat to medium and cook, whisking constantly.
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17
Cook until mixture is thick and tender, about 30 minutes, adding more water, if needed.
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18
Mix in the Cheddar and Pecorino-Romano until thoroughly incorporated.
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19
Season with some salt and pepper.
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20
Cover and keep warm until ready to serve.
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21
For the sauteed baby mustard greens: Heat the butter and 2 tablespoons of the reserved bacon fat in a large saute pan over medium heat.
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22
Add the red pepper flakes and garlic and cook until the garlic is softened, about 1 minute.
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23
Add the mustard greens and season with salt and pepper.
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24
Toss just to coat with the fat.
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25
Add a splash of water and cook until the greens are just wilted, about 2 minutes.
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26
For the shrimp: Heat the oil in a large saute pan over high heat until it begins to shimmer.
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27
Add 8 to 10 shrimp, sprinkle with salt and pepper.
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28
Cook until well-seared and crisp but just cooked through, about 2 minutes per side.
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29
Repeat with the remaining shrimp.
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30
On a serving platter or individual plates, spoon and slightly spread a mound of hot grits (if they have gotten too stiff, thin them a bit by whisking in hot water over low heat).
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31
Spoon the tomatoes on top, then add the greens and bacon.
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32
Top with the shrimp.
