Cheesy Grits with Bacon Gravy
- 2 cups instant grits or polenta
- 1 cup milk
- 1 cup grated Parmesan cheese
- 3 tablespoons butter
- 1 (12-ounce) package HORMEL® BLACK LABEL® thick cut bacon, diced
- 1/4 cup diced onion
- 1/4 cup chopped roasted red pepper
- 4 to 5 garlic cloves, minced
- 2 tablespoons flour
- 1 teaspoon smoked Spanish paprika
- 2 cups chicken stock
- 4 eggs, fried or scrambled, if desired
- to taste Kosher salt and pepper
Instructions
Prepare grits or polenta according to package directions. Stir in milk, cheese and butter; cook 1 to 2 minutes. Remove from heat, cover and set aside.
In stockpot over medium heat, cook bacon until crisp. Add onion, roasted red pepper and garlic. Reduce heat to medium-low and cook 2 to 3 minutes longer. Sprinkle flour and paprika over bacon mixture, stirring to fully coat; cook 3 minutes. Add stock; cook and stir 4 to 6 minutes or until gravy thickens and coats the back of a spoon.
To serve, divide grits among four bowls and spoon gravy over top. Add a fried or scrambled egg, if desired.
Substitution Ideas
- Substitute slow-cook grits or coarse ground cornmeal for instant grits or polenta.
- Substitute evaporated milk or half-and-half for milk.
- Substitute any shredded cheese for Parmesan cheese.
- Substitute Applegate® dinner sausage for HORMEL® BLACK LABEL® thick cut bacon.
- Substitute fresh bell pepper, olives or capers for roasted red pepper.
- Substitute mushroom broth, beef broth or water for chicken stock. If using water, add ½ Herb-Ox® bouillon cube or ½ teaspoon gravy base paste.
