While I was able to find quite a lot to eat at my friend’s beautiful wedding, there was one dish I couldn’t partake of that really stuck with me.
While corn grits should be gluten free, we all know the importance of dedicated facilities and processing. It ain’t gluten free if the facility processes wheat on the same equipment y’all. So I didn’t try a bowl at the wedding. Instead I tucked it away and planned to make it for supper soon.
Fluffy, Cheesy Arrowhead Mills gluten free corn grits topped with crisp bacon, sautéed kale, mushrooms, and shallots.
It was so easy to throw together too. On the table in less than 30 minutes since I had prepped the kale on Sunday.
There’s really just something about cheesy grits and bacon. Love. Love. Love. And throw some veggies in there, even better.
Yay! It’s an early morning for me. Off to the gym and a coffee date before work with blog friend Gluten Free Jesus Freak who’s in Durham for the week.