Barolo braised Pork Shank with popcorn grits, garlic chips, thyme oil, popped sorghum. Popcorn grits are fun and Ive tried them a bunch of ways. I think the best way to make it is to bring your water, butter, and cream to a simmer and drop in a bunch of popped popcorn into your broth. I turn it of and lightly whisk it. I then strain out the broth to remove the hull of the corn. This Is a big part to remove the funky texture if left in.
The Elevated Chef 