Kicked-Up Cheese Grits

By á-58

Sometimes, it’s best to start with the basics. In the South, it doesn’t get much more basic than grits. They’re the perfect foundation for all sorts of satisfying flavors. This bacon and Brussels sprouts version will remind you of the grits Grandma used to make – with a few extra ingredients that take them over the top.

Ingredients

• 1 pound Brussels sprouts, trimmed and quartered
• 3 tablespoons oil
• 2 tablespoons sherry vinegar
• 1 slice thick-cut bacon, diced
• 2 cups quick grits*, uncooked
• 4 cups chicken stock or water
• 2 cups milk
• 3 cups grated sharp cheddar cheese, divided
• 2 eggs, lightly beaten
• Kosher salt and freshly cracked black pepper
• Hot sauce (optional)
• Feel free to use stone-ground grits and allow for longer stovetop cooking time.

Details

Servings 8
Preparation time 30mins
Cooking time 60mins

Preparation

Step 1

Preheat oven to 400 degrees F.

In a 9 x 13-inch baking dish, or a 9-inch cast-iron skillet, toss Brussels sprouts with oil and vinegar. Season well with salt and pepper, then bake for 20 minutes — stirring halfway through — or until the leaves begin to char. Remove from oven and set aside.

Meanwhile, in a medium saucepan over medium-high heat, cook bacon until crispy and all fat is rendered. Remove bacon and add stock and milk to the pan. Bring to a boil and stir in grits and roughly 1 tablespoon salt. Reduce heat and simmer until grits are cooked and thickened, 5 to 7 minutes. They should be “fork grits” not “spoon grits,” as in they should be the consistency you would eat with a fork rather than a spoon.

Take the pan off the heat. Add the cooked bacon back in, along with 2 cups of cheddar; stir until melted. Taste for seasoning. Add salt, pepper and hot sauce as necessary. Stir in eggs.

Pour grit mixture into the baking dish with the Brussels sprouts. Stir to incorporate sprouts throughout the dish. Top with remaining 1 cup of cheddar.

Bake for 30 to 45 minutes, or until grits are set and the cheese is bubbly and golden.