Lori's Grits With Tomatoes and Pork

• 3 cups evaporated milk
• 1 cup water
• 3 tablespoons butter
• 2 teaspoons salt
• 1 cup grits
• 14 cup butter
• 3 lbs boneless pork loin (cubed)
• 14 cup butter
• 1 onion (minced)
• 4 large garlic cloves (minced)
• 14 cup white wine
• 4 bay leaves
• 1 (28 ounce) can chopped tomatoes (drained)
• salt
• fresh cracked pepper
• cayenne (to taste)
• 2 tablespoons oregano (minced)
• 2 tablespoons thyme leaves (minced)
• 2 tablespoons parmesan cheese (grated)
• 14 cup heavy cream
• parmesan cheese (grated, to taste)

1. In a pot combine the milk, water, butter and salt.
2. Bring to a boil.
3. Whisk in grits.
4. Reduce.
5. Simmer 20 minutes.
6. Meanwhile, Heat butter in a wok.
7. Brown pork in batches.
8. Set aside.
9. Heat butter in wok.
10. Add onion and garlic.
11. Saute 3 minutes.
12. Return pork and accumulated juices.
13. Add wine.
14. Let evaporate.
15. Stir in the bay leaves, tomatoes, salt, pepper and cayenne.
16. Bring to a boil.
17. Reduce.
18. Simmer 10 minutes.
19. Stir in the oregano and thyme.
20. To grits add the parmesan and cream.
21. Ladel onto plates.
22. Top with pork mix.
23. Serve with more parmesan if desired.
24. YUM!

milk, water, butter, salt, grits, butter, pork loin, butter, onion, garlic, white wine, bay leaves, tomatoes, salt, fresh cracked pepper, cayenne, oregano, thyme, parmesan cheese, heavy cream, parmesan cheese

Taken from www.food.com/recipe/loris-grits-with-tomatoes-and-pork-159308 (may not work)