Bacon & Cheese Baked Grits

Bacon & Cheese Baked Grits

Serves 4.

Grits have only recently entered my life, but I like them. And I think I'll keep them around for a little while.

Source: Everyday Food magazine

4 slices bacon, finely chopped

1 jalapeno, finely chopped

4-1/2 c. water

1 c. quick-cooking grits

salt and pepper

1-1/2 c. grated sharp cheddar cheese

In a medium saucepan, cook bacon and jalapeno over medium heat, stirring occasionally, until bacon is browned, about 8 minutes. With a slotted spoon, transfer bacon and jalapeno to a small bowl. Remove pan from heat and carefully add 4-1/2 c. water.

Bring liquid to a boil over high heat 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 coarse salt and ground pepper.

Whisk in 1 c. grated sharp cheddar cheese and 3/4 of the bacon mixture. Pour into a 2-quart serving dish and top with 1/2 c. cheddar and remaining bacon mixture.

A Note From The LL: If you'd prefer, cook the grits in milk instead of water. I think it offers a creamier end result.

Easiest, Creamiest Cheese Grits

Easiest, Creamiest Cheese Grits

Serves 2.

We can also call these "Cheese Grits for the College Student," "Cheese Grits for the Family with Youngsters," or any other group that typically has a plethora of Kraft Singles in their fridge. Somehow we ended up with a plethora, though, and we don't fall into either of those categories. :::pause for contemplation::: We can also call these "Cheese Grits for Anyone Who Has Kraft Singles in Their Refrigerator."

They're quick to prepare, delicious to eat, and a nice change from the typical rut or rice or potatoes.

1/2 c. quick-cooking grits

2 c. milk

1/2 stick butter

salt and pepper, to taste

2 Kraft Singles, unwrapped

1/2 c. shredded Parmesan cheese, optional

Bring the milk to a boil in a pot over medium high heat. Stir frequently, so that scalding does not occur. Melt the butter in the boiling milk. Gradually mix in the grits, and cook for about 5 minutes, stirring constantly. Mixture will thicken. Remove from heat, and season with salt and pepper. Place Kraft singles into saucepan and stir until completely melted and well combined. Return to low heat, if necessary. Top with shredded Parmesan cheese (if desired) and serve.

A Note From The LL: These can be served immediately after preparation is complete, but if you need to hold them for a while, simply place into an oven-safe serving dish, cover with foil, and place in the oven. (Temperature can vary from 200-400 degrees). This comes in handy if you are having company and want to get things ready ahead of time vs. spending the last moments before dinner frantically working in the kitchen. FYI: The higher the temperature and the longer the bake, the more firm they will become. The photo above shows grits that I prepared and then threw in the oven for about 20 minutes at 400 degrees.