Name: Jalapeño Bacon Grit Bowl (Standard)
Prep time: 18 min
Cook time: 27 min
Total time: 45 min
Yield: 4
Cuisine: Southern
Ingredients: 1 cup Stone-Ground Grits; 4 cups Chicken Broth; 1/2 cup Shredded Cheddar Cheese; 2 tbsp Butter; 1/2 tsp Salt; 1/4 tsp Black Pepper; 8 slices Bacon; 2 Jalapeños-seeded and diced; 1 tbsp Olive Oil; 2 tbsp Chopped Green Onions

Recipe tier

Grits
1 cup 240 mL Stone-Ground Grits
4 cups 960 mL Chicken Broth
1/2 cup 120 mL Shredded Cheddar Cheese
2 tbsp 30 mL Butter
1/2 tsp 2.5 mL Salt
1/4 tsp 1.25 mL Black Pepper
Bacon & Jalapeño
8 slices 100 g Bacon
2 2 Jalapeños-seeded and diced
1 tbsp 15 mL Olive Oil
Garnish
2 tbsp 30 mL Chopped Green Onions

Equipment

Large Skillet
Medium Saucepan
Whisk

Instructions

🎙️ Cook with voice coach

Cook the Bacon & Jalapeño ingredients in a large skillet over medium heat until bacon is crispy. Remove bacon and set aside, reserving 1 tablespoon of bacon grease in the skillet.
Add diced jalapeños to the skillet with bacon grease and sauté for 3-5 minutes until softened. Remove from skillet and set aside.
In a medium saucepan, bring Chicken Broth to a boil. Gradually whisk in Grits and reduce heat to low. Simmer, stirring frequently, for 20-25 minutes, or until grits are creamy and tender.
Stir in Butter, Cheddar Cheese, Salt, and Pepper into the grits until cheese is melted and well combined.
Crumble the cooked Bacon. Divide grits among bowls. Top with sautéed jalapeños, crumbled bacon, and garnish with Chopped Green Onions.

Nutrition per serving

Calories 650