Breakfast Grits with Candied Bacon

Local Infusion

May 16, 2018

Breakfast Grits with Candied Bacon
1/4 cup light brown sugar
1/4 tsp. cayenne pepper
1/4 tsp. freshly ground black pepper
1/2 lb. thick-cut, center-cut bacon
2 cups whole milk
1 cup quick cooking white corn grits
Salt and pepper to taste
5 oz. sharp white cheddar, grated
2 Tbsp. unsalted butter
1 egg per serving (optional)

Preheat oven to 375 ℉. In a medium sized bowl, mix together brown sugar, black pepper, and cayenne pepper. Dip both sides of the bacon in the sugar mixture, evenly coating the bacon, then place on a baking pan. Place the pan in the heated oven for 15 to 20 minutes, or until the bacon is fully cooked and slightly caramelized. If pieces start to darken, remove them.

While the bacon roasts, bring the milk and 2 cups of water to a boil. Slowly pour in the grits, whisking to ensure a smooth consistency. Turn the heat down to medium-low, whisking occasionally. Simmer for 5 to 7 minutes, or until desired consistency is reached. Season with salt and pepper to taste and whisk in the cheddar and butter. The butter will add a glossy, smooth texture if added at the end.

Divide the grits between each bowl and serve with a fried egg and the candied bacon. Extra bacon will last a few days in the refrigerator.

Photo by Stephen DeVries
Recipe by Nathan Carraba