Every good thing given and every perfect gift is from above, coming down from the Father of lights, with whom there is no variation or shifting shadow. (James 1:17)
Cheese & Bacon Grits
4 cups chicken stock
3 T. unsalted butter
1½ cups regular grits
1 cup cooked, drained and crumbled smoked bacon (about 1 pound uncooked)
1¾ cups shredded Monterey Jack
4 green onions, thinly sliced
1 T. Tabasco Jalapeno sauce
Kosher salt to taste
Freshly ground pepper to taste
In a large, heavy saucepan, bring the chicken stock to a boil. Adjust the heat to a simmer. Add 1 T. 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 the saucepan from the heat and stir in the remaining 2 T. butter, bacon, cheese, green onions and Tabasco. Combine everything thoroughly and season with salt and pepper. Preheat the oven to 350ºF (175ºC). Butter an 8” square pan, or other similar-sized baking pan, and spread the grits into the pan. Bake for 30 minutes or until they are heated through. Serve hot. Makes 4 to 6 servings.
