Creamy Grits with Rosemary Bacon |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Grits are often made with water, but the addition of whole milknot to mention thick-cut bacon and fried eggsturns a workhorse into a thoroughbred. Ingredients:
1 tablespoon rosemary leaves |
8 thick-cut bacon slices |
2 1/2 cups water |
1 1/2 cups whole milk |
1 tablespoon unsalted butter |
1 cup quick-cooking grits |
1/4 cup grated parmigiano-reggiano |
Directions:
1. Preheat oven to 450°F with rack in middle.
2. Sprinkle rosemary over bacon in a 4-sided sheet pan. Roast, turning once, until bacon is golden, 12 to 14 minutes. Drain on paper towels.
3. Meanwhile, bring water, milk, butter, a rounded 1/4 teaspoon salt, and 1/8 teaspoon pepper to a simmer in a heavy medium saucepan. Add grits in a slow stream, whisking constantly. Simmer over medium-low heat, covered, stirring often, until grits are tender and creamy, 10 to 12 minutes. Remove from heat and stir in cheese. Serve grits with bacon.
4. Serve with: fried eggs
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