My siblings and I have been enjoying some great restaurants, but one of my favorite parts of their visit has been cooking breakfast for them! On their first morning I made scrambled eggs and smoothies and yesterday I made oatmeal with banana, blueberries, and toasted nuts. This morning I decided to pay homage to Country Boy, a breakfast spot in our home town, by making Southern Style Grits with Bacon.
If you’re used to making grits from a little paper packet, here’s a great secret: quick cooking grits are just as fast and easy to make as the ones in the envelope! The toppings might take a little longer to prepare, but that’s a small price to pay to have your bacon or cheese grits sans preservatives.
To put together the grits, I started by putting 1 and 1/2 cups milk and 1 and 1/2 cups water in a pot and bringing it to a boil. While that heated up, I sliced three strips of bacon into small pieces and put them in a skillet over medium-high heat.
Once the liquid came to a boil, I poured in a cup of quick cooking grits, covered the pot, and turned down the heat.
The grits only take a couple minutes to cook, so very shortly I had this:
I decided to make fried eggs to serve with the grits, so I wasn’t able to serve them immediately. Grits can become somewhat gummy if they’re left to sit around, so I stirred in a little extra milk before I plated them.
Southern Style Grits with Bacon
1 cup quick cooking grits
1 and 1/2 cups milk, plus more to taste
1 and 1/2 cups water
2 tbsp butter
3 slices bacon, cut into small pieces
salt and pepper to taste
Bring milk and water to a boil in a medium saucepan. While the liquid is heating up, sauté bacon pieces in a skillet over medium-high heat. Once boiling, add grits to the liquid, cover, and turn heat to low. After three minutes, add butter and bacon with some of its grease, to taste. Salt and pepper to taste and stir well. Serve immediately. If grits are too gummy, add more milk before serving.