Sunday, February 19, 2017
CHEESY CORN GRITS
6 cups chicken stock
2 cups 5-minute grits (not instant)
1 tablespoon Hidden Valley ranch seasoning
6 slices thick bacon cooked and chopped (I used jalapeno bacon)
1 can of roasted corn, drained (can use frozen)
2 cups smoked gouda cheese
1 stick butter
Milk or cream to desired thickness
Green onion tops and cheese for topping
Place 6 cups stock and grits and seasoning in a large saucepan. Bring to a boil and cover. Simmer for 6 minutes until grits are done. Stir in grated gouda cheese. Cut butter into pieces and stir in until smooth. Stir in corn. Stir in bacon, leaving a little for the topping. If the grits are too tight, pour in some cream or milk to desired consistency.
Pour into a serving dish. Top with green onion and bacon and cheese.