Pimp My Grits with Pimento Cheese, Cherokee Purple-Tomato Salsa, and Jalapeño Cornbread

METHOD:

For the Grits:
In a double boiler, combine grits and milk. Heat boiler, whisking semi-frequently until grits have expanded, soaked up the milk, and mixture is thick. (This may take up to 2 hours.) Season aggressively with salt and less aggressively with black pepper. Remove from heat and whisk in heavy cream.

For the Pimento Cheese Rounds:
Scoop the pimento cheese in 60-gram balls and press each between 2 squares of parchment paper, spreading the cheese to form 6-inch-diameter Pimento Cheese Rounds.

For the Salsa:
Combine all ingredients and marry at least 1 hour.

For the Jalapeño Cornbread:
Heat oven to 400°F. In a medium bowl, combine cornmeal, jalapeño, and salt and whisk in water and sriracha into 2 quarter sheet trays, pour enough grapeseed oil to just coat bottom of trays. Pour a slightly-less-than- ½ -inch layer of cornbread batter into trays, rotating trays to make sure the batter spreads evenly. Bake about 8 minutes, until cooked through. Cool slightly and cut into rough triangles.

To Assemble and Serve:
Heat wood-burning oven to 750ºF. Heat lard in deep fryer to 350ºF. Spoon about 10 ounces of Grits into preheated 6-inch cast-iron skillets and top each with a Pimento Cheese Round. Slide skillets into the oven and when cheese has browned slightly, remove and top Grits with 4 to 6 ounces Salsa. Drop Jalapeño Cornbread in fryer and fry until crisp and golden. Drain and season with salt. Serve a few pieces Cornbread with each skillet of Grits. Encourage dipping.