Bacon and Mushroom Stone Ground Grits
A main dish of grits that everyone will love.
Serves: 4
Cook Time: 25 Minutes
Smithfield Product: Bacon
Ingredients
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1/2 pound Smithfield bacon
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2 tablespoons butter
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2 tablespoons garlic, minced
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1/2 pound mushrooms, cleaned and chopped (button or cremini work best)
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1/2 teaspoon kosher salt
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1 teaspoon freshly ground black pepper
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2 tablespoons fresh parsley, chopped
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1/4 cup parmesan cheese, freshly grated
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For Grits:
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3 1/2 cups water
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1 cup heavy whipping cream
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2 tablespoons unsalted butter
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1/2 teaspoon Kosher salt
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1/4 teaspoon white pepper
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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.
