Recipe of the Month – January 2025

January 2025

Ingredients

  • 6 strips of thick bacon, diced
  • 2 cups chicken stock
  • 2 cups whole milk
  • 1 cup white or yellow grits
  • ½ teaspoon salt
  • ½ cup cream
  • 1 ½ cups grated white cheddar cheese
  • 4 green onions

Directions

Place diced bacon in a cold cast iron skillet. Cook over medium heat until the bacon is crisp. Move bacon to a paper towel to drain. Reserve 2 teaspoons of the bacon grease. Pour off the excess drippings and set the skillet off to the side.

Place chicken stock and milk in a medium saucepan over medium-high heat. Bring to a boil and gradually add the grits, whisking until smooth. Reduce heat to medium and cook, stirring often with a wooden spoon until grits are soft and creamy, about 45 minutes (add more chicken stock if needed). Stir in cream and cook another 5 minutes. Remove from heat and add the reserved bacon drippings, cooked bacon, 1 cup of cheese, and two green onions.

Preheat the broiler. Spread the grits back into the cast iron skillet. Top with the remaining 1/2 cup of cheese. Place under the broiler just until the cheese is bubbly and lightly browned, about 2 to 3 minutes. Garnish with the remaining green onions and serve.