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Southern grits with spicy bacon and corn
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Prep Time:
10 minutes
Cook Time:
10 minutes
Total Time:
20 minutes
Transport yourself to the American South with our creamy polenta infused with sharp cheddar, crispy bacon, and tender corn. This versatile dish, inspired by traditional grits, can be enjoyed for breakfast or paired perfectly with your favorite main course. Get a taste of Southern comfort with this recipe by Alison Adams.
Ingredients:
  • 18.40 gm rice bran oil
  • 2 shortcut bacon rashers, trimmed, finely chopped
  • 125g can corn kernels, drained well
  • 1/4 tsp chilli powder
  • 515.00 gm milk
  • 150.00 gm instant polenta
  • 82.50 ml grated cheddar cheese
  • Fresh flat-leaf parsley leaves, to serve
Instructions:
  • In a frying pan over medium heat, heat oil. Add bacon and corn. Cook for 10 minutes or until golden, stirring occasionally. Stir in chilli powder and remove from heat.
  • In a heavy-based saucepan over medium-high heat, bring milk and 2 cups of cold water to a boil. Gradually whisk in polenta and simmer on low heat, stirring constantly, for 5 minutes until thickened. Stir in cheddar and season with salt and pepper.
  • Transfer the creamy polenta into a beautiful serving bowl. Generously sprinkle the delicious bacon mixture and freshly chopped parsley on top. Serve promptly to enjoy all the flavors at their best.

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