2011, Recipe 26: Creamy Grits with Rosemary Bacon

Recipe courtesy of Epicurious.com
  • 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 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.

Results: YUMMMM!! Rosemary bacon is the new love of my life!  I wanted more rosemary!  I subbed chicken stock for the water in this recipe and YEAH... you should do that.  Stupid good.  I served this with what else?  Eggs over medium.  You know what?  I was so excited to get into this that I couldn't focus enough to get a less blurry picture.  My bad.  LOL  Cook it yourself and see.


Linda said...

I'm taking this rosemary bacon idea. And by taking it, I mean I am telling the fella and begging him to make it.

The Auspicious Life

Jameil said...

LOL! You definitely should! It was fantastic!!

GorgeousPuddin said...

Another way to enjoy mmmmmmmmmmmmmm bacon! YAS!!

Jameil said...

Everything's better with bacon!