Ingredients
| 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 |
| ¼ | cup diced onion |
| ¼ | cup chopped roasted red pepper |
| 5 | garlic cloves, minced |
| 2 | tablespoons flour |
| 1 | teaspoon smoked Spanish paprika |
| 2 | cups chicken stock |
| 4 | eggs, fried or scrambled, if desired |
| Kosher salt and pepper to taste |
Directions
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.
- Substitute slow-cook grits or coarse ground cornmeal for instant grits or polenta.