These grits are spicy, boldly flavored, creamy, meaty from the pork stock, and just an all-around success. The idea of making it with kimchi broth was inspired by Aki and Alex of Ideas in Food, who cooked barley in kimchi broth for another tasty-looking dish.

The kimchi grits pair well with stir-fried shredded brussel sprouts, which are crispy and meaty from bacon grease. And just to balance out that meaty pickle fun, the shrimp brings a spray of surf the meal.

See the full recipe after the jump.

Creamy Kimchi Grits
1/2 C coarse stone-ground cornmeal
1/2 C pork stock
1 1/2 C kimchi broth (puree 2 C kimchi with 1 C water, strain through fine mesh or cheesecloth)
1 1/2 tsp butter
1/2 C heavy cream

Boil the pork stock and 1/2 C kimchi broth. Add butter. When the butter melts, stir in the cornmeal and lower the heat. Simmer 10 min. Stir in heavy cream and simmer another 10 min. Stir in 1/2 C kimchi broth, simmer another 5-10 minutes, stir in another 1/2 C kimchi broth, simmer another 5-10 minutes until desired consistency is achieved.

Shredded Brussel Sprouts
Shred some brussel sprouts. Stir-fry in half safflower oil, half bacon grease, with salt and pepper.

Shrimp
Stir-fry some shrimp (shells removed, deveined) in safflower oil, salt and pepper. Add some pork stock when they are halfway done. Then remove the shrimp from the pan and leave the stock.

Pork/Beer Sauce
Add a bit of beer to the pork stock. Boil it down some. Finish with butter.