I make the best grits this side of mason dixon.
pffft!
Cheese Grits w/Bacon
4 cups chicken stock
3 tablespoons unsalted butter
1 1/2 cups regular grits
3/4 cups shredded Monterey Jack
1 cup shredded extra sharp cheddar cheese
2 green onions, thinly sliced
1 tablespoon Tabasco sauce
salt to taste
Freshly ground pepper to taste
1/2 cooked bacon crumbled
In a large, heavy saucepan, bring the chicken stock to a boil. Adjust the heat to a simmer. Add 1 tablespoon of the butter. When it has melted, begin to pour in the grits with one hand while constantly whisking long-handled
wooden spoon and stir until the grits become thick and absorb the liquid. This should take from 7 to 10 minutes.
Remove from heat and stir in the remaining 2 tablespoons butter, cheese, green onions and Tabasco. Combine everything thoroughly and season with salt and pepper.
Preheat the oven to 350°F (175°C). Butter an 8-inch square pan, or other similar-sized baking pan, and spread the grits into the pan. Bake for 20 minutes or until they are heated through. Add crumbled bacon over the top. Cook another 10 minutes. Serve hot.
Makes 4 to 6 servings.