Fry the bacon until crisp. Drain, then crumble.
In the same frying pan, saute the jalapeño and chopped onion until the onions are caramelized. Remove from heat and transfer to a small bowl.
Add the crumbled bacon and the roasted jalapeño sauce. Set aside.
In a pot, combine the whole milk with 2Πcups of water. Bring to a boil. Whisk in the quick-cooking grits, salt and pepper to taste. Reduce to low, stirring periodically, for 15 minutes or until creamy.
Stir in the bacon mix, plus 1 to 1œ cups (depending on taste) of grated extra sharp cheddar cheese. Mix well. Cover and let sit for 5 minutes or until the cheese melts.
Serve immediately.
5 slices bacon
1 jalapeño, deseeded and finely chopped
½ cup finely chopped onion
3 dashes roasted jalapeño sauce (such as Smoke Canyon brand)
2¼ cups whole milk
1 cup quick-cooking grits
¼ tsp. table salt
Freshly ground black pepper to taste
1 to 1½ cups grated extra sharp cheddar cheese
1 jalapeño, deseeded and finely chopped
½ cup finely chopped onion
3 dashes roasted jalapeño sauce (such as Smoke Canyon brand)
2¼ cups whole milk
1 cup quick-cooking grits
¼ tsp. table salt
Freshly ground black pepper to taste
1 to 1½ cups grated extra sharp cheddar cheese
This article appears in March 2012.