Bacon and Mushroom Stone Ground Grits
- Ready In:
- 40mins
- Ingredients:
- 14
- Serves:
-
4
ingredients
- 1⁄2 lb smithfield bacon
- 2 tablespoons butter
- 2 tablespoons garlic, minced
- 1⁄2 lb mushroom, cleaned and chopped (button or cremini work best)
- 1⁄2 teaspoon kosher salt
- 1 teaspoon fresh ground black pepper
- 2 tablespoons fresh parsley, chopped
- 1⁄4 cup parmesan cheese, freshly grated
-
For Grits
- 3 1⁄2 cups water
- 1 cup heavy whipping cream
- 2 tablespoons unsalted butter
- 1⁄2 teaspoon kosher salt
- 1⁄4 teaspoon white pepper
- 1 cup yellow stone ground grits
directions
- 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.
- 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.
- Fold cheese, mushroom mixture and bacon into grits and serve.
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RECIPE SUBMITTED BY
<p>I love to cook, but hate to measure ... so I pretty much guess at everything :) </p>
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