Granny's Cajun Grits
Published: March 24, 2011
Photo by John & Tanya Bäck
Makes 8-10 servings.
5 cups of water
1 cup of chicken stock (or organic chicken broth)
¾ cup of half & half
1¾ cups quick-cooking grits
¼ cup of salted butter
3 cups of fresh grated sharp cheddar
½ tablespoon Worcestershire Sauce
1 pound of thick-slice bacon
½ cup minced green onion
2 minced garlic cloves
Fresh ground pepper (to taste)
➊ Preheat a sauté pan on medium-low. Fry bacon until crispy brown. Remove bacon to a paper towel to cool; leaving a tablespoon of grease in pan. In the same sauté pan, quickly fry the green onion & garlic over medium heat until slightly browned. Remove and reserve onion/garlic mixture. Place cooked bacon in a zipper-top bag and crush using a mallet or the back of a chef’s knife.
➋ In a large stockpot bring the water and chicken stock to a rolling boil. Reduce heat to low & slowly pour in grits, stirring constantly for 3 minutes or until grits begin to thicken. Cover and cook for an additional 8 minutes on low, stirring occasionally.
➌ Heat half & half in microwave until warm. Slowly fold the cheese, butter, half & half and other remaining ingredients into the grits. Cook on medium-low for an additional 5 to 6 minutes. Taste and add more salt & pepper if need be. Serve HOT!