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.