Bacon and Mushroom Stone Ground Grits |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Paula Deen recipe from . Ingredients:
1/2 lb smithfield bacon |
2 tablespoons butter |
2 tablespoons garlic, minced |
1/2 lb mushroom, cleaned and chopped (button or cremini work best) |
1/2 teaspoon kosher salt |
1 teaspoon fresh ground black pepper |
2 tablespoons fresh parsley, chopped |
1/4 cup parmesan cheese, freshly grated |
3 1/2 cups water |
1 cup heavy whipping cream |
2 tablespoons unsalted butter |
1/2 teaspoon kosher salt |
1/4 teaspoon white pepper |
1 cup yellow stone ground grits |
Directions:
1. In a large saute pan cook bacon until crisp. Remove bacon from pan and drain on paper towels. When cool roughly chop and set aside. Remove all rendered fat except 2 tablespoons in the saute pan and add butter and garlic. Saute garlic for 2 minutes. Add mushrooms and continue to cook until mushrooms are tender. Salt and pepper. Stir in chopped parsley. Keep warm until grits are finished cooking.
2. In a medium saucepan, over high heat, bring water, cream, butter, salt and pepper to a boil. Stir in the grits and bring back to boil, stirring constantly. Reduce heat to medium-low and simmer, stirring frequently for about 20 minutes.
3. Fold cheese, mushroom mixture and bacon into grits and serve.
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