Read more: The Definitive Guide to Breakfast in Chicago
Makes: 4 servings
Time: 2 hours
INGREDIENTS
- 4 cups water, plus more if needed for thinning
- 1 cup stone-ground grits (Roux uses Carolina Plantation. “They’re ground on a super-old gristmill at the perfect size to make that great texture,” says Roux co-owner Charlie McKenna.)
- Salt, for seasoning
- Pinch of cayenne pepper (adjust to suit heat preference)
- 8 tablespoons cold butter, diced
- 8 slices thick-cut bacon, cooked crisp and chopped
- 1 cup finely grated cheddar, for topping
STEPS
1. Bring water to a boil in a large, heavy-bottomed pot. Whisking constantly, add grits, a generous pinch of salt, and cayenne. Reduce heat to a low simmer. Cook, stirring often, until soft and creamy but with a bit of texture, 1½ to 2 hours. (“In our kitchen, the rule is, if you walk by the grits, you stir the grits,” says McKenna. “Cooking really slow creates the creaminess.”) If grits become too thick toward the end of cooking, thin with water to desired consistency.
2. Stir in butter until completely incorporated, then mix in bacon. Taste and add salt if needed. Divide grits among four bowls, sprinkle with cheese, and serve.
Cate Huguelet is a freelance writer for Chicago magazine.
From: The Definitive Guide to Breakfast in Chicago