Bacon and Mushroom Stone Ground Grits

A main dish of grits that everyone will love.

Serves: 4
Cook Time: 25 Minutes

Ingredients

• 1/2 pound Smithfield bacon
• 2 tablespoons butter
• 2 tablespoons garlic, minced
• 1/2 pound mushrooms, cleaned and chopped (button or cremini work best)
• 1/2 teaspoon kosher salt
• 1 teaspoon freshly ground black pepper
• 2 tablespoons fresh parsley, chopped
• 1/4 cup parmesan cheese, freshly grated
• For Grits:
• 3 1/2 cups water
• 1 cup heavy whipping cream
• 2 tablespoons unsalted butter
• 1/2 teaspoon Kosher salt
• 1/4 teaspoon white pepper
• 1 cup yellow stone ground grits

Steps

In a large saute pan cook bacon until crisp. Remove bacon from pan and drain on paper towels. When cool roughly chop and set aside. Remove all rendered fat except 2 tablespoons in the saute pan and add butter and garlic. Saute garlic for 2 minutes. Add mushrooms and continue to cook until mushrooms are tender. Salt and pepper. Stir in chopped parsley. Keep warm until grits are finished cooking.

In a medium saucepan, over high heat, bring water, cream, butter, salt and pepper to a boil. Stir in the grits and bring back to boil, stirring constantly. Reduce heat to medium-low and simmer, stirring frequently for about 20 minutes.

Fold cheese, mushroom mixture and bacon into grits and serve.

Serving Suggestions

Serve with eggs or alone for a perfect breakfast. Add a small salad for lunch.

This recipe was specially prepared and created by Paula Deen for Smithfield. Recipe and photo courtesy of Smithfield.

Print Full Page	Print 3x5 Recipe Card
Send to a Friend	Sign In to Add To My Favorites

Rating

[Not yet rated]

Rate This Recipe

Comments (0) Post Your Comment View All Comments