Creamy Grits with Rosemary Bacon

Creamy Grits with Rosemary Bacon
Photo by Romulo Yanes


  • 1 cup quick-cooking grits
  • 1 tablespoon unsalted butter
  • 1 ½ cups whole milk
  • 1 tablespoon rosemary leaves
  • 8 thick-cut slices bacon
  • ¼ cup Parmigiano-Reggiano, grated
  • 2 ½ cups water

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 1/4 teaspoon salt, and 1/8 teaspoon pepper to a simmer in a heavy me...

View full recipe at Epicurious


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