Waffled Bacon and Cheddar Grits
(recipe adapted from Julie Grimes, Southern Living MARCH 2015)
- 2 cups Overnight Slow-Cooker Grits using Keisler’s Mill Grits, cooled completely
- 1 cup (4-oz.) shredded sharp Cheddar cheese
- 4 Oven-Roasted Bacon slices,
- crumbled Melted butter
Preheat waffle iron to medium-high heat. Stir together first 3 ingredients. Brush hot waffle iron with melted butter. Place about 3/4 cup grits mixture in prepared waffle iron; close and cook 4 minutes or until grits are golden and crisp. Repeat with remaining grits mixture.
Waffled Gruyère & Ham Grits: Prepare recipe as directed, omitting Cheddar cheese and bacon. Stir in 1 cup shredded Gruyère cheese and 1/2 cup chopped ham before cooking.
Waffled Jalapeño & Monterey Jack Cheese Grits: Prepare recipe as directed, omitting Cheddar cheese and bacon. Stir in 1 cup shredded Monterey Jack cheese and 1 jalapeño pepper, seeded and chopped, before cooking.