Creamy Grits with Rosemary Bacon
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 servings
- 2 1/2 cups water
- 1 tablespoon unsalted butter
- 1 cup quick-cooking grits
- 1 1/2 cups whole milk
- 1/4 cup grated parmigiano-reggiano
- Carbohydrate 36 g(12%)
- Cholesterol 60 mg(20%)
- Fat 31 g(48%)
- Fiber 2 g(7%)
- Protein 16 g(32%)
- Saturated Fat 13 g(63%)
- Sodium 527 mg(22%)
- Calories 496
Preparation 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. Serve with:fried eggs
Preparation 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. Serve with:fried eggs
