Cheese and Bacon Grits

 When I worked as a dietitian in Texas and Georgia, patients who had little appetite would request cheese grits “like their Mama’s” when they were coaxed into trying something.  We like them too…and this is my husband’s favorite recipe for them; the thickness is just right, and they are quick and cheesy.  We like sharp cheddar, but choose your own flavor.  I make exactly the same recipe without the cheese and bacon when we want plain grits with our eggs. 

In many restaurants in the South you still get grits with your breakfast meal without asking…it just isn’t breakfast otherwise.  We’re glad we can buy them here in the Midwest too.                    

                          Cheese and Bacon Grits

2 Side Servings	8 Side Servings	Ingredients
¼ cup	1 cup	Grits -- (quick grits, not instant)
1 cup	4 cups	Water
1 ounce (1/4 cup)	4 ounces (1 cup)	Cheddar Cheese -- grated
1 tablespoon	¼ cup	Butter
To taste	To taste	Salt and Pepper
2 slices	8 slices	Bacon – cooked and crumbled

Bring the water to a boil in a saucepan.  Whisk in the grits, reduce heat, and cook, covered, 4-5 minutes, stirring once or twice.

Stir in the cheese, butter and salt and pepper.

Serve the grits topped with the cooked bacon.