Rosemary Bacon with Creamy Grits

This is weekend brunch with Southern bones and a whiff of Tuscany. Thick-cut bacon roasts in the oven with fresh rosemary scattered on top, letting the woodsy herb infuse the fat as it renders. Oven-roasting beats pan-frying for bacon every time: the slices cook evenly, curl less, and you can cook the grits simultaneously on the stovetop.

The grits simmer in a mix of water, milk, and butter, with Parmigiano stirred in at the end. Whisking the grits in slowly while the liquid is already simmering is the single most important step. Dumping them in cold gives you lumps; streaming them in while whisking gives you silk.

Keep stirring often during the 10 to 12 minute cook. Grits scorch at the bottom if left alone, and that burnt flavor permeates the whole pot. A wooden spoon against the bottom of a heavy saucepan prevents disaster.

Chef Tips

• Use stone-ground grits if possible. Quick grits cook in 5 minutes but taste flat compared to the real thing.
• Line the bacon pan with parchment for easier cleanup and to keep the rosemary from scorching on bare metal.
• Save the rosemary-infused bacon fat. It’s phenomenal for frying eggs the next morning.
• Serve the grits the moment they come off the heat. They firm up fast as they cool.

Variations

• Swap Parmesan for sharp cheddar, Gruyère, or crumbled goat cheese.
• Top the grits with a runny poached egg for a complete brunch plate.
• Add sauteed shrimp for the classic Southern shrimp-and-grits vibe.