Saturday, November 8, 2014

Cajun Cheese Grits with Bacon



Grits. Cheese grits. Cajun Bacon Cheese Grits. See the progression there? Grits are a delicious southern staple to begin with but kicking it up with Cajun seasoning AND bacon? I've said it before and I'll say it again--bacon makes everything better. I. Mean. Everything. Brussels sprouts, pimento grilled cheese sandwiches, potato soup.... I could go on for days but I'll stop there. You already know what I'm talking about.


There is something so comforting about a bowl of warm, creamy, cheesy grits. Comfort food is where I'm at right now. Especially with out first snow forecasted for tomorrow night. This news does not delight me in the least but I guess I can't complain. We did actually have some semblance of a fall this year. In years past we've gone from 90 to 40 overnight. Not cool. Clearly I will be dreaming of soups and stews from this point forward. That part I'm excited about. Trudging to work in the snow, not so much! 

Living in Kentucky with all things "Kentucky Proud", we are extremely fortunate to have Weisenburger Mills which produces anything from flour to baking mixes to, you guessed it-- grits! You can check out their website and order online! 

Cajun Cheese Grits with Bacon

2 tablespoons unsalted butter
5 slices of bacon, cut into pieces 
1 cup grits
4 cups water
1/2 cup heavy cream
2-3 cups shredded cheddar cheese
1 1/2 tablespoon Cajun seasoning 

In a large pot, melt 1 tablespoon butter. Add in bacon and cook until brown and crispy, about 10-15 minutes. Remove all the grease from the pot except for a tablespoon or 2. 

Next, add the grits. Stir the grits for about 30 seconds. Pour in 4 cups of water. Bring to a boil. Stir in Cajun seasoning. Reduce heat and simmer for 20-25 minutes. Add in the heavy cream and simmer for 5-10 minutes or until desired consistency has been reached. 

Finally, stir in the cheese and the bacon. Taste to adjust seasoning. 

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