breakfast grits

Stone ground corn grits mixed with cheese and crumbled bacon, spread in a pan to form overnight and get pan fried the next morning served with maple syrup. Time does not include refrigerating over night.

Southern Bacon Cheesy Fried Grits

grits ((See Note 1))

water (or stock, optional

tsp salt

butter

bacon (cooked and crumbled)

cheddar cheese (shredded)

maple syrup ((See Note 2))

When cooking grit it's important to remember the ratio you need to remember is 4:1. It's 4 cups of liquid to 1 cup of stone-ground grits.

In a large heavy saucepan or stock pot bring water, salt, and butter to a boil, then carefully whisk in the  grits gradually, stirring constantly with a wooden spoon. Reduce the heat to simmer and cook covered, stirring often, until water is absorbed and grits are thickened, about 30-40 minutes.

Stir in bacon and cheese, season to taste and pour into a greased 9x9" square pan or a 11x7" rectangle pan. Cover with foil and refrigerate overnight.

Remove the pan from the from the refrigerator and pat the top of the grits down with a paper towel to get rid of any moisture. Dust the top of the grits with flour. Place parchment paper on top and a baking sheet on top of the parchment paper. Invert the entire thing and remove the original pan. Using a paper towel again dot the top of the grits to get rid of any moisture. Dust the bottom side of the grits, now visible, with flour. Cut into squares or rectangles.

Fry with butter or bacon fat (optional). After several minutes carefully turn each piece and brown the other side. Remove from the pan and serve with maple syrup poured on top.

This is simply coarse ground cornmeal cooked until&nbsp;it is a thick but flowable texture. Perfect for breakfast with butter and maple syrup or for serving alongside pot roast, pork ragu or saucy shrimp dishes.

Grits

kosher salt, (plus extra)

(207 g) coarse ground yellow cornmeal, (we prefer stone-ground)

black pepper

Place liquid and 1 teaspoon salt in a large heavy bottom pot over medium-high heat and bring to a boil. Sprinkle cornmeal in slowly, whisking all the while until it is all added and cornmeal is combined with liquid. Turn heat down to low until the mixture barely simmers and whisk frequently - almost constantly - until mixture is thickened and smooth. As the liquid absorbs and the mixture thickens you will be able to see whisk marks in the grits, but do not overcook. The mixture should remain fluid; you want the mixture to be able to flow from a spoon. Total cooking time will be about 20 to 25 minutes and they should be creamy and tender. Do not rush cooking or the grits will not soften adequately. Add more liquid if necessary if they firm up to quickly.

Remove from heat and whisk in butter until incorporated. Taste and season generously with pepper and more salt, if desired.

While freshly made grits are the best - they firm up tremendously upon cooling - you can make them up to two hours ahead and reheat them if absolutely necessary. Add a bit of water to the grits and place over low heat. Stir to re-loosen the grits, incorporate with the water and heat until hot all the way through. Serve immediately.

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Southern Bacon Cheesy Fried Grits

Grits

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The most viewed breakfast grits recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Southern Bacon Cheesy Fried Grits

Grits

The most viewed breakfast grits recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine