Bacon and Mushroom Stone Ground Grits

Sweet Jezebel's Note:

Paula Deen recipe from Smithfield.com.

• Total Time: 40 mins
• Prep Time: 15 mins
• Cook Time: 25 mins

Ingredients:

Servings: 4

• ½ lb smithfield bacon
• 2 tablespoons butter
• 2 tablespoons garlic , minced
• ½ lb mushroom , cleaned and chopped (button or cremini work best)
• ½ teaspoon kosher salt
• 1 teaspoon fresh ground black pepper
• 2 tablespoons fresh parsley , chopped
• ¼ cup parmesan cheese , freshly grated

For Grits

• 3 ½ cups water
• 1 cup heavy whipping cream
• 2 tablespoons unsalted butter
• ½ teaspoon kosher salt
• ¼ teaspoon white pepper
• 1 cup yellow stone ground grits

Directions:

1. In a large saute pan cook bacon until crisp. Remove bacon from pan and drain on paper towels. When cool roughly chop and set aside. Remove all rendered fat except 2 tablespoons in the saute pan and add butter and garlic. Saute garlic for 2 minutes. Add mushrooms and continue to cook until mushrooms are tender. Salt and pepper. Stir in chopped parsley. Keep warm until grits are finished cooking.
2. In a medium saucepan, over high heat, bring water, cream, butter, salt and pepper to a boil. Stir in the grits and bring back to boil, stirring constantly. Reduce heat to medium-low and simmer, stirring frequently for about 20 minutes.
3. Fold cheese, mushroom mixture and bacon into grits and serve.