Today’s post is kind of a 2 part post. I’ll show you the grits today and on the next post you’ll see the scallops I did. Overall the grits where good. I used home made bacon which I’ll show in an upcoming post this year. (It’s actually easier to do than you think!) Since we where on vacation I forgot to get the onions, but it still tasted good without them. I
Creamy Bacon Grits
(Adapted from My Gourmet Connection)
1/4 lb thick-cut bacon, cut into 1/4-inch pieces
1/2 cup sweet onion, finely chopped
4-1/2 cups low-sodium chicken broth
1-1/2 cups white (or yellow) corn grits
2 tablespoons butter
1-1/2 cups corn kernels (about 3 ears fresh corn)
Salt and freshly ground black pepper
Fry the bacon in a large skillet over medium-high heat until crisp. Transfer to a paper towel-lined plate, drain all but 2 teaspoons of fat from the pan and reserve the remainder for later use.
Reduce the heat to medium and add the onion. Sauté until soft and just starting to turn golden.
Remove the pan from the heat and set aside. I pan fried the corn a little at the end of the bacon cooking.
Bring the chicken broth to a boil in a large saucepan. Stir in the grits and immediately reduce the heat to medium-low. Cook, stirring continually, until the liquid is absorbed and the grits are tender, 4 to 5 minutes.
Add the butter, reserved bacon, sautéed onion and corn. Combine well and season to taste with salt and pepper. Cover and set aside to keep warm. I added a little jalapeno jack cheese to make it more creamy and add some zip.
Note: Grits will stiffen up a bit as they sit, so you may want to stir in a little warm milk or water just before serving to restore the creamy texture.
Makes 4 servings
I served the leftovers with grilled lobster we did the next night.
