Braden Family Cookbook
2 quart sauce pan pot over medium heat, bring chicken stock to a rapid boil.
continuously for approximately 3 minutes. Make sure that the grits do not
lumps. Reduce heat to low. Cook grits for approximately 5 minutes. Add butter
cheese. Mix well. Remove sauce pot from heat.
BACON GRITS (my
the bacon in a saucepan, over medium high heat, cooking about 4 minutes. Add the
milk, salt, cayenne, and butter and bring to a boil. Stir in the grits and
reduce the heat to medium. Stir for 30 seconds, then add the cheese and stir
until the cheese melts. Cook, uncovered, for 4 to 5 minutes, or until the grits
are tender and creamy. Serve immediately.
a skillet on medium heat, add bacon and cook until crisp. Drain bacon on paper
towels and when cool, chop into 1/8-inch pieces. Pour off bacon fat and reserve.
In the same skillet, add garlic, onions and jalapeno, brown and season, about 5
to 6 minutes. Add stock and boil. Slowly sprinkle in grits and whisk to
incorporate well. Cover and let simmer, on very low heat for 12 minutes or until
all liquid is absorbed and season. Check for seasoning and add back the bacon
and scallions. Reserve hot.