2-pound piece thick-slab bacon, rind removed, cut into lardons
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons ground cloves
1 teaspoon freshly ground black pepper
1 teaspoon ground dried thyme
4 ounces bacon fat, cut into pieces
Aged sherry vinegar
Finely chopped fresh flat-leaf parsley, for garnish
3 tablespoons olive oil
2 teaspoons finely chopped fresh thyme leaves
Kosher salt and freshly ground black pepper
2 cups cherry tomatoes
2 cups milk
2 cups stone-ground yellow grits
1 1/2 cups grated aged white Cheddar
1/2 cup freshly grated Pecorino-Romano
Hot water to thin grits, if necessary
Sauteed Baby Mustard Greens:
2 tablespoons unsalted butter
Pinch red pepper flakes
1 clove garlic, thinly sliced
1 pound baby mustard greens, washed
2 tablespoons olive oil
16 colossal shrimp (15 and under) shelled and deveined, tail on
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