This is a recipe from a friend of mine who lives in Pensacola. I've made it a few times over the years and is is quite good. This time I tweaked it by using chicken broth for the grits and smoked Tasso instead of ham:
1 onion, chopped
1 bell pepper, chopped,
Bacon, diced (I used enough to equal the pile of onions)
Ham (not sandwich ham), diced (I used smoked Tasso from my local grocery store - about equal proportion to the onion)
Place all on a baking sheet and bake at 325* until veggies are soft and bacon is done. I did not bake the Tasso - it is already cooked and a little dry).
Add to grits.
Grits
1 qt water (I used salt-free chicken stock)
1/2 lb yellow or white grits (NOT instant or quick grits - I used Bob's Red Mill Yellow Grits/Polenta)
1/2 stick butter
1/2 -1 cup milk
1 can Rotel tomatoes, undrained
Bring water to a boil and salt to taste with Kosher salt (I messed up: I was shaking the salt directly from the big box instead of my small dispenser which was empty. A large clump fell into the pan and the grits were way too salty, thus "forcing" me to make another unsalted batch to blend). Note: Tasso is pretty salty, I probably won't add kosher salt at all in the future.
Add grits and stir to prevent clumping. When they thicken, add the butter and milk. Simmer on low for 30-45 minutes, covered. Add Rotels with juice about 15 minutes into the simmer. When time is up, if the grits are too runny remove lid and thicken.
1 onion, chopped
1 bell pepper, chopped,
Bacon, diced (I used enough to equal the pile of onions)
Ham (not sandwich ham), diced (I used smoked Tasso from my local grocery store - about equal proportion to the onion)
Place all on a baking sheet and bake at 325* until veggies are soft and bacon is done. I did not bake the Tasso - it is already cooked and a little dry).
Add to grits.
Grits
1 qt water (I used salt-free chicken stock)
1/2 lb yellow or white grits (NOT instant or quick grits - I used Bob's Red Mill Yellow Grits/Polenta)
1/2 stick butter
1/2 -1 cup milk
1 can Rotel tomatoes, undrained
Bring water to a boil and salt to taste with Kosher salt (I messed up: I was shaking the salt directly from the big box instead of my small dispenser which was empty. A large clump fell into the pan and the grits were way too salty, thus "forcing" me to make another unsalted batch to blend). Note: Tasso is pretty salty, I probably won't add kosher salt at all in the future.
Add grits and stir to prevent clumping. When they thicken, add the butter and milk. Simmer on low for 30-45 minutes, covered. Add Rotels with juice about 15 minutes into the simmer. When time is up, if the grits are too runny remove lid and thicken.
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