Pork grits


250 gr. Lean bacon
1 Pork liver
4 cloves of garlic
4 Tablespoons Almortas Flour
Sweet paprika
Oil and Salt

In a large skillet put a little oil to heat and soften the bacon cut to tacos. Let it brown until it releases the fat it has. Remove from pan and set aside.

In the same frying pan, sauté the liver properly salted until golden. Remove from pan and set aside. Gild the peeled garlic a little and set aside.

Add the almortas flour to the frying pan and turn until it becomes color. Then add 3 tablespoons of paprika, give a few turns without burning and add 4 glasses of water.

Stir well over medium heat until thick porridge forms.

In a mortar, pound the garlic along with the reserved liver until you get a paste and add it to the porridge. Remove to integrate the whole set.

Serve in a clay pot along with the bacon as an ornament to which you can accompany sausages sautéed cut into slices.