Bacon and Mushroom Stone Ground Grits
1/2 pound Smithfield bacon
2 tablespoons butter
2 tablespoons garlic, minced
1/2 pound mushrooms, cleaned and chopped (button or cremini work best)
1/2 teaspoon kosher salt
1 teaspoon freshly ground black pepper
2 tablespoons fresh parsley, chopped
1/4 cup parmesan cheese, freshly grated
3 1/2 cups water
1 cup heavy whipping cream
2 tablespoons unsalted butter
1/2 teaspoon Kosher salt
1/4 teaspoon white pepper
1 cup yellow stone ground grits
In a large saute pan cook bacon until crisp. Remove bacon from pan and drain on paper towels. When cool roughly chop and set aside. Remove all rendered fat except 2 tablespoons in the saute pan and add butter and garlic. Saute garlic for 2 minutes. Add mushrooms and continue to cook until mushrooms are tender. Salt and pepper. Stir in chopped parsley. Keep warm until grits are finished cooking.
In a medium saucepan, over high heat, bring water, cream, butter, salt and pepper to a boil. Stir in the grits and bring back to boil, stirring constantly. Reduce heat to medium-low and simmer, stirring frequently for about 20 minutes.
Fold cheese, mushroom mixture and bacon into grits and serve.
Recipe shared from: http://www.smithfield.com/recipes/recipe/bacon-and-mushroom-stone-ground-grits