Southern Breakfast Bowl

YIELD: 24 servings

For grits:
3 qts. cold water
1 qt. skim milk
1 qt. grits, dry
1 ½ tsps. kosher salt
3 oz. Neufchatel cream cheese
1 tsp. fine-ground black pepper

For pimento cheese:
13 oz. Neufchatel cream cheese
3 Tbsps. diced pimento
8 oz. shredded cheddar cheese
½ tsp. kosher salt
½ tsp. ground black pepper
2 Tbsps. lemon juice
1 ¾ tsps. sriracha

For roasted corn:
1 ½ cups corn kernels
1 ½ Tbsps. olive oil-canola oil blend

For roasted tomatillo salsa:
2 lbs. fresh tomatillos
4 garlic cloves, peeled
1 yellow onion, fresh
1 poblano pepper, fresh
3 Tbsps. honey

For garnish:
1 tsp. kosher salt
¾ tsp. ground black pepper
1 ½ limes, juiced
2/3 cup cilantro, fresh, chopped
1/3 cup green onions, finely diced
48 fresh eggs

1.    For grits: In heavy-bottomed pot over medium heat, combine water, milk, grits and salt; whisk to combine. Continue whisking constantly until the liquid reaches a simmer. Continue to stir, adjusting the heat so grits are at a bare simmer. Stir occasionally with rubber spatula until grits are tender (about 90 minutes-2 hours if using stone grits, about 30-45 minutes if using regular grits). Once grits are tender, stir in cream cheese and black pepper. Hold grits at 145°F. Serve immediately.
2.    For pimento cheese: combine softened cream cheese and remaining ingredients in mixing bowl. Mix on medium-high speed for 3-4 minutes until mixture is smooth and has a light red color. Refrigerate until ready to serve.
3.    For roasted corn: Preheat oven to 350°F. If using fresh corn, blanch and cool, then shuck. In large mixing bowl, toss corn and olive oil, coating corn completely. Place corn onto sheet pans and place in oven; roast corn stirring every 15 minutes until 40% of corn is golden brown, about 35 to 45 minutes.
4.    For salsa: Preheat oven to 400°F. Line baking sheet with aluminum foil and set aside. After husking tomatillos, rinse well in cool water (they can be sticky). Cut stems and hard portions, if any, off tomatillos and cut any very large ones in half. Combine tomatillos, unpeeled garlic, onion and jalapeno on the lined baking sheet. Spritz with canola oil/olive oil blend until lightly coated. Bake for 15 minutes. If vegetables have not charred, turn broiler to high and cook for 3-5 more minutes or until skins of peppers and tomatillos begin to turn black. Remove from oven and allow to cool. Reserve 1 large tomatillo and dice for service.
5.    Add roasted vegetables to blender with honey, salt, pepper and lime juice. Process until desired consistency is reached and then transfer to serving dish. Stir in chopped cilantro, reserved tomatillo and green onions.
6.    To plate bowls: cook eggs to order. Place ½ cup of grits into each bowl, ¼ cup green tomato salsa, 1 Tbsp. roasted corn. Add cooked egg on top followed by 1 oz. pimento cheese.