I used the print version. Yummy. Subbed with turkey bacon and added a little butter. Was enou enough for 5 people.
Rating: 2 stars
I like making grits with chicken broth in order to get a deeper flavor. I thought bacon grease much do the same here, but no. I thought the flavor in this was lacking. Not making again.
Rating: 5 stars
Here’s the corrections – seems that the words that were in bold in the magazine were omitted in the online publishing: 1. In a medium saucepan, cook 4 slices finely chopped bacon, and 1 jalepeno (optional), finely chopped, over medium, 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). 2. Bring liquid to a boil over high and whisk in 1 cup quick-cooking 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 coarse salt and ground pepper. Whisk in 1 cup grated sharp cheddar (2.5 ounces) and three-fourths the bacon mixture. Pour into a 2-quart serving dish and top with 1/2 cup cheddar (1.5 ounces) and remaining bacon mixture. Serves 4.
Rating: 5 stars
Yes, typos in the recipe. I had actually prepared it from the magazine. It is very good and easy to prepare. 5 stars for the food - 2 for the printing!
This recipe is missing several key ingredients in the directions. You can figure it out but.......