Recipe: Cracklin' Grits Spoonbread (using bacon)

CRACKLIN' GRITS SPOONBREAD

3 cups water
1 teaspoon kosher salt
3/4 cup uncooked stone-ground yellow grits
4 slices applewood smoked bacon
1 1/2 cups finely ground yellow cornmeal
1 1/2 teaspoons baking powder
Kosher salt to taste
Cracked black pepper, to taste
1/4 cup chopped scallions (green onions)
2 tablespoons diced seeded red chile pepper (such as red poblano)
2 large eggs, lightly beaten
2 cups whole milk
1/3 cup heavy (whipping) cream
Softened butter or cooking spray

Bring water and 1 teaspoon kosher salt to a boil; gradually whisk in grits. Reduce heat and simmer, uncovered, 20-25 minutes or until thick, stirring often; keep warm.

Cook bacon in large, heavy skillet until crisp. Remove bacon from skillet, reserving 2 tablespoons drippings. Chop bacon.

Preheat oven to 375 degrees F. Grease 10 (6-ounce) ramekins with butter or coat with cooking spray.

Combine cornmeal, baking powder, kosher salt to taste (about 1 teaspoon) and black pepper to taste (about 1/4 teaspoon) in a bowl until well blended; add bacon, scallions and diced red pepper.

Whisk together eggs, milk and cream in second bowl; stir cooked grits into egg mixture. Whisk wet ingredients into dry ingredients; whisk in 2 tablespoons reserved hot bacon drippings. Divide batter evenly among prepared ramekins.

Bake at 375 degrees F for 25 minutes or until lightly browned.

Makes 10 servings
Source: Glorious Grits, Fresh, Flavorful Recipes for Grits, Cornmeal and Polenta by Susan McEwen McIntosh