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New England Roast Turkey
Learn how to prepare traditional Northeastern meals and dishes that will delight even the staunchest Yankee stomach.
Bacon and Maple Grits Puff
Yield: Makes 6 to 8 servings
Ingredients:
8
slices bacon
2
cups milk
1-1/4
cups water
1
cup uncooked quick-cooking grits
1/2
teaspoon salt
1/2
cup pure maple syrup
4
eggs
Fresh chives (optional)
Preparation:
1.
Preheat oven to 350°F. Grease 1-1/2-quart round casserole or soufflé dish; set aside.
2.
Cook bacon in large skillet over medium-high heat about 7 minutes or until crisp. Remove bacon to paper towels; set aside. Reserve 2 tablespoons bacon drippings.
3.
Combine milk, water, grits and salt in medium saucepan. Bring to a boil over medium heat, stirring frequently. Simmer 2 to 3 minutes or until mixture thickens, stirring constantly. Remove from heat; stir in syrup and reserved 2 tablespoons bacon drippings.
4.
Crumble bacon; reserve 1/4 cup for garnish. Stir remaining crumbled bacon into grits mixture.
5.
Beat eggs in medium bowl. Gradually stir small amount of grits mixture into eggs. Stir egg mixture into remaining grits mixture. Pour into prepared casserole.
6.
Bake 1 hour 20 minutes or until knife inserted into center comes out clean. Top with reserved 1/4 cup bacon. Garnish with fresh chives. Serve immediately.
Note
Puff will fall slightly after being removed from oven.
This recipe appears in:
Southern
