Bacon & Cheese Baked Grits
Grits have only recently entered my life, but I like them. And I think I'll keep them around for a little while.
Source: Everyday Food magazine
4 slices bacon, finely chopped
1 jalapeno, finely chopped
4-1/2 c. water
1 c. quick-cooking grits
salt and pepper
1-1/2 c. grated sharp cheddar cheese
In a medium saucepan, cook bacon and jalapeno over medium heat, stirring occasionally, until bacon is browned, about 8 minutes. With a slotted spoon, transfer bacon and jalapeno to a small bowl. Remove pan from heat and carefully add 4-1/2 c. water.
Bring liquid to a boil over high heat and whisk in grits. Whisk until mixture begins to thicken, then reduce heat to low and gently simmer, stirring occasionally to prevent sticking, 25 minutes or until creamy. Season with coarse salt and ground pepper.
Whisk in 1 c. grated sharp cheddar cheese and 3/4 of the bacon mixture. Pour into a 2-quart serving dish and top with 1/2 c. cheddar and remaining bacon mixture.
A Note From The LL: If you'd prefer, cook the grits in milk instead of water. I think it offers a creamier end result.