This Southern side dish pairs well with fried chicken or grilled pork and shrimp.
- Servings: 4
Source: Everyday Food, April 2010
- 4 slices bacon, finely chopped
- 1 jalapeno, finely chopped (optional)
- 4 1/2 cups water
- 1 cup quick-cooking grits
- Coarse salt and ground pepper
- 1 cup plus another 1/2 cup grated sharp cheddar (2.5 ounces)
In a medium saucepan, cook bacon and jalapeno (optional) over medium heat, stirring occasionally, until bacon is browned, about 8 minutes. With a slotted spoon, transfer bacon and jalapeno (if using) to a small bowl. Remove pan from heat and carefully add 4 1/2 cups water (fat may sputter).
Bring liquid to a boil over high and whisk in grits. Whisk until mixture begins to thicken, then reduce heat to low and gently simmer, stirring occasionally to prevent sticking, 25 minutes or until creamy. Season with salt and pepper. Whisk in 1 cup grated cheddar and three-fourths the bacon mixture. Pour into a 2-quart serving dish and top with remaining cheddar and remaining bacon mixture.