2000s Recipes + Menus
Creamy Grits with Rosemary Bacon
Serves4
- Active time:10 min
- Start to finish:20 min
April 2009
Grits are often made with water, but the addition of whole milk—not to mention thick-cut bacon and fried eggs—turns a workhorse into a thoroughbred.
- 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
-
Preheat oven to 450°F with rack in middle.
-
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.
-
Meanwhile, bring water, milk, butter, a rounded 1/4 tsp salt, and 1/8 tsp 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.
Cooks’ note: We’ve also got a Web-exclusive recipe using the leftover quick-cooking grits.
Serve with: fried eggs
Serve with: fried eggs
- Keywords
- quick kitchen,
- buy this make that,
- eggs,
- southern u.s.,
- kay chun
Recipes
Buy This, Make That
Select recipes from the magazine, along with the Web-exclusive recipes that our test kitchen created to use up those pesky leftover ingredients.
Pinterest
