Rosemary Bacon with Creamy Grits
.
Yield
4 servingsPrep
6 minCook
25 minReady
32 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | tablespoon |
rosemary leaves
|
|
| 8 | slices |
bacon
thick-cut |
|
| 2 ½ | cups |
water
|
|
| 1 ½ | cups |
milk
whole |
|
| 1 | tablespoon |
butter, unsalted
|
|
| ¼ | cup |
Parmesan cheese
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
rosemary leaves
|
|
| 8 | slices |
bacon
thick-cut |
|
| 591 | ml |
water
|
|
| 355 | ml |
milk
whole |
|
| 15 | ml |
butter, unsalted
|
|
| 59 | ml |
Parmesan cheese
|
|
Directions
Preheat oven to 450°F with rack in middle.
Sprinkle rosemary over bacon in a 4-sided sheet pan.
Roast, turning once, until bacon is golden, 12 to 14 minutes.
Drain on paper towels.
Meanwhile, bring water, milk, butter, a rounded ¼ teaspoon salt, and ⅛ teaspoon pepper to a simmer in a heavy medium saucepan.
Add grits in a slow stream, whisking constantly.
Simmer over medium-low heat, covered, stirring often, until grits are tender and creamy, 10 to 12 minutes.
Remove from heat and stir in cheese.
Serve grits with bacon.
