Either way, it's a pretty difficult thing to wrap my head around. I feel like I'm at a turning point here, as if I'm at the brink between young-adulthood and adulthood itself. Many of my friends my age have had to make some pretty adult decisions over the past few weeks, and it looks like I may be doing the same this summer. Even if these interviews don't work out for the best, I'm incredibly excited to have the experience and I'm looking forward to what ever lies ahead.
The moral of the story here is that when your whole world is up in the air, it's nice to have some thick, salty, cheesy, creamy, stick-to-your-ribs grits to bring you back down.
The addition of milk makes the grits even creamier, and you could of course use whole milk or cream (I just didn't have any on hand). And the more bacon you put into this recipe, the better it will be. I mean, come on, everything tastes better with more bacon. This is a simple recipe but incredibly delicious and the perfect thing to have heated up first thing in the morning. I highly recommend making a batch right now, it will not disappoint :)
Bacon and Cheese Grits
Prep time: 10 min
Cook time: 10 min
- ½ c polenta
- ½ c milk
- 2 tbsp unsalted butter
- ½ c shredded cheddar cheese
- 5 – 6 strips bacon, cooked and chopped- Salt and pepper, to taste
Follow the directions on the polenta package to determine how much water should be used (I boiled about 2 cups). Pour water into medium sized pot and bring to a boil. Add the polenta to the boiling water and begin whisking immediately to avoid clumping. Lower heat and bring polenta to a simmer and cover. When all of the water has been absorbed (about 5 minutes), pour in the milk and stir, leaving to simmer until the milk has been absorbed as well. Mix in butter and shredded cheese and stir until melted. Remove from heat and add bacon. Serve immediately.