Farmhouse Grits

2 tubes of Trader Joe's Polenta
6 strips of Bacon
2 - 4 Tbsp Salted Butter
1 - 2 C English Cheddar
2 - 4 Tbsp Heavy Cream**
~1 C Milk
Salt/Pepper (to taste)

Heat a cast iron skillet over medium heat.  Cut the bacon into pieces using kitchen shears. 
Fry up the bacon.  Once it is crisp, set the bacon aside to drain in a paper towel.  Place
the skillet back on the burner at medium low heat (keeping the bacon grease in it), add
the butter.   After the butter is melted, crumble the polenta into the skillet.  Stir in the
cream, the polenta should start to become creamy.  Start adding the milk gradually, the
polenta should be very creamy looking at this point.  Stir in the cheese and the bacon. 
Add salt and pepper to taste.  Refrigerate leftovers.


**If you do not have heavy cream, a couple of spoonfuls of sour cream will work instead.


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