2000s Recipes + Menus

Creamy Grits with Rosemary Bacon

  • Active time:10 min
  • Start to finish:20 min
April 2009
Grits are often made with water, but the addition of whole milk—not to mention thick-cut bacon and fried eggs—turns a workhorse into a thoroughbred.
  • 1 tablespoon rosemary leaves
  • 8 thick-cut bacon slices
  • 2 1/2 cups water
  • 1 1/2 cups whole milk
  • 1 tablespoon unsalted butter
  • 1 cup quick-cooking grits
  • 1/4 cup grated Parmigiano-Reggiano
  • Preheat oven to 450°F with rack in middle.
  • 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.
  • Meanwhile, bring water, milk, butter, a rounded 1/4 tsp salt, and 1/8 tsp 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.
Cooks’ note: We’ve also got a Web-exclusive recipe using the leftover quick-cooking grits.
Serve with: fried eggs
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