Kiss my Grits

Tonight I went with a new side dish. It contains two of the hubster's favorites: cheese and bacon. Bacon makes everything better.

Bacon-Cheddar Grits (from EveryDay Food magazine)

4 slices of bacon, finely chopped
1 jalapeno, finely chopped (optional)
4 1/2 C water
1 C quick cooking grits
1 1/2 C cheddar, grated and split (1 C and 1/2 C)
coarse salt and ground pepper

1. In a medium saucepan, cook bacon and jalapeno over medium heat, stirring occasionally, until bacon is browned; about 8 minutes. With a slotted spoon, transfer bacon and jalapeno to a small bowl. Remove pan from heat and carefully add water (fat may sputter).

2. Bring liquid to a boil over high heat and whisk in grits. Whisk until mixture begins to thicken, then reduce heat to low and gently simmer, stirring occasionally to prevent sticking, 25 minutes or until creamy.

3. Season with salt and pepper. Whisk in 1 C grated cheddar (2.5 oz) and three-fourths of the bacon mixture. Pour into a 2-quart serving dish and top with 1/2 C cheddar and remaining bacon mixture.

I served this with grilled chicken that I marinated with the leftover chimichurri sauce from yesterday. And a mixed green salad. It was delicious. This would be good as a breakfast side or with any kind of grilled meat. Or fried chicken. We'll be eating this one again.