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.
