Ingredients

• 1 large Sweet Onion, diced
• 1 Tbsp Vegetable Oil
• 2 Tbsp Bob's Red Mill Organic Unbleached All Purpose White Flour
• 1 ½ cups thick Barbecue Sauce (12 oz)
• 1 ½ cups Beef Broth (12 oz)
• 1 lb Pulled Pork or Brisket

• 2 cups Water (16 oz)
• 2 cups Whole Milk (16 oz)
• 1 cup Organic Yellow Corn Polenta
• 2 cups sharp Cheddar Cheese, shredded (8 oz)
• ¾ tsp Salt
• ½ tsp seasoned Pepper
• 2 Eggs, lightly beaten

Instructions

1. Preheat oven to 425°F. Lightly grease a 13 x 9-inch baking dish or 8–10 ramekins. Saute onion in hot oil in a large skillet over medium-high 5 minutes, or until golden brown. Stir in flour and cook, stirring constantly, 1 minute. Gradually stir in barbecue sauce and beef broth; cook, stirring constantly, 3 minutes or until the mixture begins to thicken.
2. Stir in pork or brisket and bring to a boil. Remove from heat and spoon the mixture into the prepared baking dish or ramekins.

1. Bring water and milk to a boil in a large saucepan; add grits and cook, stirring often, 5 minutes or until thickened. Stir in cheese, salt and pepper; remove from heat.
2. Stir about one-fourth of the hot grits into the beaten eggs; add to remaining hot grits, stirring constantly.

1. Spoon hot grits evenly over the hot barbecue mixture, then bake for 20–25 minutes, or until golden brown and set.