Recipes

Creamy Grits with Rosemary Bacon

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Creamy Grits with Rosemary Bacon

Creamy Grits with Rosemary Bacon

amanda

Equipment

  • Electric Grit Mill

  • High-Speed Blender

  • Chef's Knife Set

  • Saucepan with Lid

  • Whisk or Fork

  • Measuring Cups and Spoons

  • Heavy-Duty Mixer with Paddle Attachment (alternative to blender)

  • Food Processor (for additional chopping needs if not onion, garlic, etc.)

  • Roasting Pan (for bacon roasting and vegetable preparation)

  • Stainless Steel Cookware Set

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

Instructions

1

Instruction 1

Preheat oven to 450°F with rack in middle.
2

Instruction 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

Instruction 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.
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