So I sit here wondering right now, "what will I be making for dinner tonight"...Farmhouse Grits. Its cheesy; its got bacon; its got butter; its GOOD. We had something similar at a restaurant in Portland, Oregon (The Screen Door). Their grits were so good that I had to recreate the dish when I got home from our trip and I have been making it pretty regularly ever since.
For printable recipe, please click here
2 tubes of Trader Joe's Polenta
6 strips of Bacon
2 - 4 Tbsp Salted Butter
1 - 2 C English Cheddar
2 - 4 Tbsp Heavy Cream**
~1 C Milk
Salt/Pepper (to taste)
Heat a cast iron skillet over medium heat. Cut the bacon into pieces using kitchen shears. Fry up the bacon. Once it is crisp, set the bacon aside to drain in a paper towel. Place the skillet back on the burner at medium low heat (keeping the bacon grease in it), add the butter. After the butter is melted, crumble the polenta into the skillet. Stir in the cream, the polenta should start to become creamy. Start adding the milk gradually, the polenta should be very creamy looking at this point. Stir in the cheese and the bacon. Add salt and pepper to taste. Refrigerate leftovers.
**If you do not have heavy cream, a couple of spoonfuls of sour cream will work instead.
|Farmhouse Grits - "Lets eat!"|
Enjoy the foods of your labor. :-)