Fish & Grits
Ingredients
- ⅓ cup bacon bits
- ⅓ cup jalapeños, diced
- 1 Tbsp. garlic, minced
- 2 cups yellow stone-ground grits
- 4 cups heavy cream
- 4 cups chicken stock
- ¼ cup green onion, diced
- 1 pinch cayenne
- Salt, to taste
- Black pepper, to taste
- 2 Tbsp. butter
- ½ cup Vermont white sharp cheddar, shredded
Instructions
- In a large pot, render bacon until mostly crispy.
- Remove from pan while leaving the grease and then add jalapeños and garlic. Sauté for 3-5 minutes or until jalapeños become soft but are not losing any color.
- Spread grits around the bottom of the pan and allow to toast a bit.
- Add cream and chicken stock while whisking to avoid any clumping. Reduce to medium heat and bring to a gentle simmer for 30 minutes.
- Add green onions, cayenne, salt, pepper, and butter. Stir well.
- Add cheese and stir until cheese is completely melted.
- Top with your choice of a 6 oz. blackened fish fillet, collard greens, and andouille sausage and enjoy!