Bacon and Mushroom Stone Ground Grits

Ingredients

• 1/2 lb smithfield bacon
• 2 tablespoons butter
• 2 tablespoons garlic, minced
• 1/2 lb mushroom, cleaned and chopped (button or cremini work best)
• 1/2 teaspoon kosher salt
• 1 teaspoon fresh ground black pepper
• 2 tablespoons fresh parsley, chopped
• 1/4 cup parmesan cheese, freshly grated

For Grits

• 3 1/2 cups water
• 1 cup heavy whipping cream
• 2 tablespoons unsalted butter
• 1/2 teaspoon kosher salt
• 1/4 teaspoon white pepper
• 1 cup yellow stone ground grits

Directions

1. 1

   In a large saute pan cook bacon until crisp. Remove bacon from pan and drain on paper towels. When cool roughly chop and set aside. Remove all rendered fat except 2 tablespoons in the saute pan and add butter and garlic. Saute garlic for 2 minutes. Add mushrooms and continue to cook until mushrooms are tender. Salt and pepper. Stir in chopped parsley. Keep warm until grits are finished cooking.

2. 2

   In a medium saucepan, over high heat, bring water, cream, butter, salt and pepper to a boil. Stir in the grits and bring back to boil, stirring constantly. Reduce heat to medium-low and simmer, stirring frequently for about 20 minutes.

3. 3

   Fold cheese, mushroom mixture and bacon into grits and serve.