This grits recipe has the perfect balance between the smoky and salty bacon flavor with the cheesy and nutty gouda, cut with the subtle hints of onion and lemon, all encapsulated in a subtly-sweet creamy corn vessel.
- Heat a large, heavy-bottomed pot, and add a splash of oil once it becomes hot (about 20-30 seconds), and then the diced bacon.
- Cook the bacon, stirring occasionally, on medium heat, for about 6 minutes, or until the bacon starts to become crisp.
- Add the diced yellow onion, stir to evenly distribute with the bacon, and continue to cook on medium-low heat for about 3 minutes, or until the onions start to become translucent.
- Once the onions have cooked and start to become translucent, add the butter and melt, stirring occasionally as it melts.
- Once all the butter melts into the bacon and onions, add the grits. Stir to evenly distribute and continue to cook on a low heat for about 2-3 minutes, stirring occasionally.
- After 3 minutes (the grits should start to smell like popcorn), Add the chicken stock and water and stir to make sure nothing is stuck to the bottom of the pot.
- Add the heavy cream and bring the grits to a very gentle simmer. Continue to cook, stirring often, for 10-15 minutes, or until the liquid is mostly evaporated and the grits have a very mild bite. (The cooking time and amount of liquid needed may vary depending on the brand of grits purchased. Refer to the cooking instructions on the package for reference.)
- Once the liquid has almost fully evaporated and the grits have a very subtle bite remaining (similar to perfectly cooked rice), turn off the heat and add the salt, tabasco, worcestershire, lemon juice, chives, and cheese and stir to incorporate
- Once all the cheese has melted, taste the grits and fine-tune the seasoning to your liking.
Note: The cooking time and amount of liquid ingredients used may vary in accordance with the brand of grits used. Refer to the package for cooking times and quantity of liquid.