Cheese and Bacon Grits
Cheese and bacon grits make a nice Sunday brunch dish. Try them with a poached or fried egg on top.
4 cups chicken stock
3 tablespoons unsalted butter
1 1/2 cups regular grits
1 cup cooked, drained and crumbled smoked bacon (about 1 pound uncooked)
1 3/4 cups shredded Monterey Jack
4 green onions, thinly sliced
1 tablespoon Tabasco Jalapeño sauce
Kosher salt to taste
Freshly ground pepper to taste
- In a large, heavy saucepan, bring the chicken stock to a boil. Adjust the heat to a simmer. Add 1 tablespoon of the butter. When it has melted, begin to pour in the grits with one hand while constantly whisking long-handled wooden spoon and stir until the grits become thick and absorb the liquid. This should take from 7 to 10 minutes.
- Remove the saucepan from the heat and stir in the remaining 2 tablespoons butter, bacon, cheese, green onions and Tabasco. Combine everything thoroughly and season with salt and pepper.
- Preheat the oven to 350°F (175°C). Butter an 8-inch square pan, or other similar-sized baking pan, and spread the grits into the pan. Bake for 30 minutes or until they are heated through. Serve hot.
Makes 4 to 6 servings.