Today we are back in South Dakota to visit an oldie but a goodie friend and my parents. It is pheasant opener here so we are all decked out in orange. Otis can’t wait to go find some birds and on a chilly Fall morning a hearty, stick to your bones bowl of grits is perfect to sustain us all day. We’re hoping for roasted pheasant for dinner, but if no birds come our way, we will just have to have another bowl of these creamy cheesy grits and that would be just fine too.
- 3 1/2 cups chicken broth
- 3 cups 2% milk, divided
- 1 1/2 tsp. coarse kosher salt
- 2 cups coarse ground cornmeal (not instant)
- 2 cup cheddar cheese
- 1/2 cup Parmesan cheese
- 3 Tbsp. butter
- 6 strips bacon, diced and cooked
- Bring chicken broth, 2 1/2 cups milk, and salt to a boil. Watch closely to make sure this doesn’t boil over. I say this because that’s exactly what happened to me!
- Slowly whisk in grits.
- Reduce heat to low and continue to stir for about 20 minutes until thickened.
- Stir in remaining 1/2 cup milk and stir to incorporate.
- Stir in cheese and butter.
- Stir in bacon.