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

For Grits:

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.

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