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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)


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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.


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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.


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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.


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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.


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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.

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