Restaurant Recipe: Smoked Cheddar Grits

Grits rock. In fact, we think they should be the next carby starchy new hipster trend to replace donuts, bagels, and boring mashed potatoes. Served in the south for breakfast and brunch, from all things a to z or eggs to shrimp, they basically work well with any dish aching for a starch.

This recipe comes to us via chef Chris Revercomb from Zing Restaurant in Indiana:

Smoked Cheddar Grits from Zing
Chef Chris Revercomb

Ingredients:
1 Cup Heavy Cream
¼ lb Bacon
4 Cups of Chicken Stock
¼ lb Smoked Cheddar Cheese
1 Cup Corn Meal
2 oz Butter
To Taste Salt and Pepper

Directions:
Start by chopping one pound of bacon into 1/4 inch pieces. Brown the bacon in a sauté pan slowly until crispy. Set aside and drain away all grease. Next in a large pot bring to a boil heavy cream, chicken stock, butter. When boiling, quickly whisk in corn meal and lower flame to lowest setting. Cook the cornmeal on low for approx ten minutes or until thick. Add the bacon and smoked cheddar and continue cooking for five minutes. Check for seasoning and adjust accordingly. Remove from the hot pan immediately into a third pan and let cool to room temperature.