Creamy Grits with Rosemary Bacon
Creamy, cheesy grits topped with crispy bacon infused with fresh rosemary. This comforting Southern dish combines quick-cooking grits enriched with Parmigiano-Reggiano and served with perfectly roasted bacon.
Ingredients
- •1 tablespoon rosemary leaves
- •8 slices thick-cut bacon
- •2½ cups water
- •1½ cups whole milk
- •1 tablespoon unsalted butter
- •1 cup quick-cooking grits
- •¼ cup grated Parmigiano-Reggiano
Cooking Instructions
- 1.
Preheat oven to 450°F with rack in middle.
5 min
- 2.
Sprinkle rosemary over bacon in a 4-sided sheet pan. Roast, turning once, until bacon is golden, 12 to 14 minutes. Drain on paper towels.
14 min
- 3.
Meanwhile, bring water, milk, butter, a rounded 1/4 teaspoon salt, and 1/8 teaspoon pepper to a simmer in a heavy medium saucepan. Add grits in a slow stream, whisking constantly. Simmer over medium-low heat, covered, stirring often, until grits are tender and creamy, 10 to 12 minutes. Remove from heat and stir in cheese. Serve grits with bacon.
12 min
