"Definitely one of my favorite ways to prepare grits. I use this recipe with my 'Fried Green Tomatoes, Spicy Grits, and Tomato Chutney,' posted here on RecipeZazz. But they are also delicious served on their own. Now, I use quick cooking grits; just my preference. However, I know some prefer the classic grits. Either way, this recipe will work with both; just the cooking time of the grits will change."

Original is 4 servings

Metric US

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Step by Step Method

Step 1

Bacon ... Saute the bacon on medium low heat, until the bacon is crispy and brown. If you render the bacon, you should not need any oil. I do prefer a non-stick pan, if possible. Once the bacon is done, transfer to a plate lined with a paper towel to drain.

Step 2

Vegetables ... In that pan with the bacon drippings, add the onion and jalapeno; and, saute for 3-4 minutes, stirring often, until the onions are tender and lightly caramelized. Remove from the heat, and transfer to a bowl to cool.

Step 3

Once they have cooled slightly, add the bacon; and, the optional roasted hot sauce, if you decide to add it. Mix to combine.

Step 4

Grits ... Add the milk and water to a medium size pot, and bring to a boil. Whisk in the grits, and a pinch of salt; and stir until combined. Reduce to medium low heat, and simmer for 15-20 minutes, stirring often until creamy. Follow package directions for the grits.

Step 5

Finish ... Once the grits are done; remove from the heat and add the cheese and the bacon mix. Stir to combine, cover; and, let it set 5 minutes before serving.