Creamy Grits with Rosemary Bacon

Ingredients

• Corn grits, plain

  Cereals, quaker, instant, dry

  1 cup or 29g

• Parmesan cheese

  Shredded

  ¼ cup or 20g

• Reduced fat milk

  Fluid, 2% milkfat, with added vitamin a and vitamin d

  1 ½ cup or 366g

• Water

  Plain, clean water

  2 ½ cup or 592g

• Butter

  Unsalted

  1 tbsp or 14g

• Bacon

  Raw, cured pork

  8 strip or 96g

• Rosemary

  Fresh

  1 tbsp or 2g

Directions

1. Preheat oven to 450F with rack in middle.
2. Sprinkle chopped rosemary over bacon in a 4-sided sheet pan. Roast, turning once, until bacon is golden, 12 to 14 minutes. Drain on paper towels.
3. Meanwhile, bring water, milk, butter, a rounded 1/4 teaspoon salt, and 1/8 teaspoon pepper to a simmer in a heavy medium saucepan. Add grits in a slow stream, whisking constantly. Simmer over medium-low heat, covered, stirring often, until grits are tender and creamy, 10 to 12 minutes. Remove from heat and stir in cheese. Serve grits with bacon.

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