Today's recipe is for cheddar cheese grits topped with sauteed sweet onion, asparagus and crispy bacon.
4 cups unsalted chicken broth or water
1 cup grits
4 - ounces grated cheddar cheese
8 - 12 slices bacon cooked until crisp
1 medium sweet onion, peeled, halved and thinly sliced
12 spears asparagus, tough lower ends removed, spears cut into 2 -3 inch long pieces
1/4 - 1/3 cup water
salt and pepper for seasoning vegetables
Add 4 cups unsalted chicken broth (or water) to a deep pot on the stovetop.
Once it comes to a gentle boil, very slowly whisk in 1 cup of grits, turn the heat to the lowest setting and put a lid on top.
The grits will take about 15 - 20 minutes to cook and you'll want to use a wooden spoon to stir them regularly.
While the grits are cooking, go ahead and crisp up 2 - 3 slices of bacon per serving in a large pan on the stovetop.
And also peel, halve and thinly slice one medium size sweet onion and cut the lower 2 - 3 inches off of 12 spears of asparagus and then cut the spears into 2 - 3 inch long pieces. (see hints below)
Take the bacon out of the pan when it's nice and crisp, pour off most but not all of the rendered bacon fat and add the onion and cook that along for a couple of minutes.
Then add the asparagus and a little splash of water and cook that along until the asparagus is tender crisp and the water has evaporated.
Season that to taste with a little salt and pepper and turn the heat off.
Once the grits are soft to the tooth, fold in about 4-ounces of grated cheddar cheese.
And then serve the grits in large shallow bowls with some of the asparagus and onions and crumbled bacon right on top.
If some of the asparagus spears are thick, cut them in half lengthwise before cutting them into pieces.
- See more at: http://centralny.twcnews.com/content/search/725403/cheddar-cheese-grits-with-asparagus--sweet-onion-and-crispy-bacon/#sthash.oQHE9rNN.dpuf