Creamy Grits with Rosemary Bacon

Name: Creamy Grits with Rosemary Bacon
Yield: 4 servings
Ingredients: 1 1 tablespoon rosemary leaves; 1 8 thick-cut bacon slices; 1 2 1/2 cups water; 1 1 1/2 cups whole milk; 1 1 tablespoon unsalted butter; 1 1 cup quick-cooking grits; 1 1/4 cup grated Parmigiano-Reggiano

From the kitchen of Carly

Silky grits made with whole milk and butter, studded with sharp Parmigiano-Reggiano. The real star: thick-cut bacon roasted with fresh rosemary until it's crispy and fragrant. A Southern comfort dish that tastes like it took hours but comes together in twenty minutes.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

11 tablespoon rosemary leaves
18 thick-cut bacon slices
12 1/2 cups water
11 1/2 cups whole milk
11 tablespoon unsalted butter
11 cup quick-cooking grits
11/4 cup grated Parmigiano-Reggiano

Instructions

Preheat oven to 450°F with rack in middle.
Sprinkle rosemary over bacon in a 4-sided sheet pan. Roast, turning once, until bacon is golden, 12 to 14 minutes. Drain on paper towels.
Meanwhile, bring water, milk, butter, a rounded 1/4 teaspoon salt, and 1/8 teaspoon pepper to a simmer in a heavy medium saucepan. Add grits in a slow stream, whisking constantly. Simmer over medium-low heat, covered, stirring often, until grits are tender and creamy, 10 to 12 minutes. Remove from heat and stir in cheese. Serve grits with bacon.