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Ree Drummond's Creamy Bacon Cheese Grits

Ree Drummond's Creamy Bacon Cheese Grits

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Best-selling cookbook author uses peaches, whiskey on her BBQ chicken thighs.
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Servings:Over 8
Difficulty: Easy
Cook Time: min

Food Network host Ree Drummond's Creamy Bacon Cheese Grits are as down-home and ranch-friendly as they come. This "Pioneer Woman's" hidden secret is to use as coarse a type of grits as possible. Add in the bacon and cheese and, voila, you have the perfect dish for breakfast, brunch, dinner, or try them on top of Drummond's Peach-Whiskey BBQ chicken too!

Ingredients

  • 8 slices regular bacon, cut into 1/2-inch pieces
  • 1 whole yellow onion, chopped
  • 2 cups stone ground grits; the more coarse, the better!
  • 4 cups low sodium chicken broth
  • 2 cups heavy cream (sorry)
  • 1 1/2 cup grated cheese (Monterey jack, Etc.)
  • Dash cayenne, for heat
  • Salt as needed
  • Black pepper, to taste
  • Cooking Directions

    In a heavy pot, cook bacon over medium heat for a couple of minutes to render fat. Add onions and cook with bacon for a few minutes, or until bacon is chewy and onions are golden brown.

    Add grits, chicken broth, and 2 cups water. Stir together and bring to a boil.

    Reduce heat to simmer, cover pot, and cook 30 to 40 minutes, stirring occasionally and making sure the liquid level is okay. If grits begin to get dry, add a little more warm broth.

    After 30 to 40 minutes of cooking time, pour in cream.

    Cover and continue to simmer on very low heat for another 30 minutes, or until grits are done.

    Remove from heat and stir in grated cheese, and season with cayenne, salt and pepper to taste.

    Keep warm and serve.

    Recipe Summary

    Main Ingredients: bacon, grits, heavy cream, cheese, chicken broth

    Course: Dinner, Side Dish, Brunch


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