Leeky Grits and Bacon
1 cup coarsely ground cornmeal (grits) washed*
4 cups water
1/4 cup heavy cream
1 small leek, sliced
2-3 strips of crisp bacon
2-3 tablespoons of bacon drippings
1 teaspoon salt
pepper to taste
Bring
salt and water to a boil over high heat. After boiling starts, slowly
stir in the grits making sure to avoid clumps. Lower heat to simmer,
cover and cook for 30- 45 minutes. During cooking, stir every 3-4
minutes to make sure the grits do not stick to the bottom of the pan.
If the grits become too thick during the cooking process, add more
boiling water. After about 25 minutes of cooking, add about 1/4 cup of
sliced leek and the bacon drippings. When the grits are almost done,
add the heavy cream and the remaining leek. Serve with the crumbled
bacon on top. Use in place of potatoes, rice, or risotto.
*wash grits by putting the grits in a pan and put cold water over them, then pour off the resulting chaff.
Yummy, good old fashioned, can't-wait-to-eat them Grits!
1/2 cup grits
2 cups water
3/4 teaspoon salt
Combine
ingredients and bring to a rapid boil. Add 1 tablespoon of butter,
then cover, cut the heat to simmer, stir occasionally to prevent
sticking and cook for 45 minutes.
Five minutes before end of cooking,
add 1 tablespoon of bacon drippings and 2 tablespoons of heavy cream.
Stir well and cook 5 more minutes.
Serve immediately and enjoy!