Waffled Bacon and Cheddar Grits

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

    Preparation

    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.

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