Recipe by Danny Beason
Belinda Ellis with White Lily. New White Lily Grits are coarse grits that cook to a creamy texture. IF you have leftovers, this is an easy way to create a new dish. You may want to prepare a bit extra for "planned overs."
- 1⁄2 medium onion, diced
- 2 -3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 (14 1/2 ounce) can chicken broth
- 1 cup water
- 1 cup white lily quick-cooking grits
- 1 teaspoon salt
- 1 cup whole milk
- 1 cup shredded cheddar cheese, divided
- 1⁄8 teaspoon ground red pepper
- 12 -14 slices cooked bacon
- 2 granger county tomatoes, sliced in ¼ inch slices
Directions See How It's Made
- Saute onion and garlic in olive oil over medium-high heat until the onions are tender.
- Bring chicken broth and water to a boil.
- Add White Lily Quick Grits and salt.
- Cover and reduce heat to low, stirring occasionally.
- Allow grits to cook until water is absorbed, about 10 minutes.
- Stir in milk, cover and allow to cook an additional 5 minutes or until milk is absorbed.
- Stir in cheese and red pepper.
- Spray a 13x9x2-inch baking pan with non-stick cooking spray.
- Spread grits evenly in baking pan.
- Cover and refrigerate for at least one hour or overnight.
- Preheat a griddle or heavy skillet.
- Cut grits into 3-inch squares.
- Spray griddle lightly with non-stick cooking spray.
- Heat for 2 minutes on high or until golden brown.
- Turn and heat on opposite side.
- Slice bacon into four portions.
- If needed, place on griddle to heat.
- Top each wedge with additional cheese, then with heated bacon and fresh tomato slices.
- Carefully remove from griddle onto serving plate.
- Serve hot.