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Granny's Cajun Grits

By John Bäck
Published: March 24, 2011
Photo by John & Tanya Bäck

Makes 8-10 servings.

5 cups of water

1 cup of chicken stock (or organic chicken broth)

¾ cup of half & half

1¾ cups quick-cooking grits

¼ cup of salted butter

3 cups of fresh grated sharp cheddar

½ tablespoon Worcestershire Sauce

1 pound of thick-slice bacon

½ cup minced green onion

2 minced garlic cloves

Fresh ground pepper (to taste)

➊  Preheat a sauté pan on medium-low. Fry bacon until crispy brown. Remove bacon to a paper towel to cool; leaving a tablespoon of grease in pan. In the same sauté pan, quickly fry the green onion & garlic over medium heat until slightly browned. Remove and reserve onion/garlic mixture. Place cooked bacon in a zipper-top bag and crush using a mallet or the back of a chef’s knife.

➋  In a large stockpot bring the water and chicken stock to a rolling boil. Reduce heat to low & slowly pour in grits, stirring constantly for 3 minutes or until grits begin to thicken. Cover and cook for an additional 8 minutes on low, stirring occasionally.

➌  Heat half & half in microwave until warm. Slowly fold the cheese, butter, half & half and other remaining ingredients into the grits. Cook on medium-low for an additional 5 to 6 minutes. Taste and add more salt & pepper if need be. Serve HOT!

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