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Ingredients
- 4 c. chicken stock
- 3 Tbsp. unsalted butter
- 1 1/2 c. regular grits
- 1 c. crumbled cooked liquid removed smoked bacon (abt 1 lb uncooked)
- 1 3/4 c. shredded Monterey Jack
- 4 x green onions thinly sliced
- 1 Tbsp. Tabasco jalapeno sauce Kosher salt to taste Freshly-grnd black pepper to taste
Directions
- In a large, heavy saucepan, bring the chicken stock to a boil. Adjust the heat to a simmer. Add in 1 Tbsp. of the butter. When it has melted, begin to pour in the grits with one hand while constantly whisking long-handled wooden spoon and stir till the grits become thick and absorb the liquid. This should take from 7 to 10 min.
- Remove the saucepan from the heat and stir in the remaining 2 Tbsp. butter, bacon, cheese, green onions and Tabasco. Combine everything thoroughly and season with salt and pepper.
- Preheat the oven to 350 degrees. Butter an 8-inch square pan, or possibly other similar-sized baking pan, and spread the grits into the pan. Bake for 30 min or possibly till they are heated through. Serve warm.
- This recipe yields 4 to 6 servings.
- Description: "Cheese and bacon grits make a nice Sunday brunch dish. Try them with a poached or possibly fried egg on top."
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 428g | |
| Recipe makes 4 servings | |
| Calories 770 | |
| Calories from Fat 456 | 59% |
| Total Fat 51.21g | 64% |
| Saturated Fat 23.93g | 96% |
| Trans Fat 0.0g | |
| Cholesterol 107mg | 36% |
| Sodium 1136mg | 47% |
| Potassium 475mg | 14% |
| Total Carbs 49.3g | 13% |
| Dietary Fiber 2.3g | 8% |
| Sugars 0.96g | 1% |
| Protein 26.83g | 43% |
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