Tuesday, November 6, 2012

Gluten Free Cheesy Grits with Crispy Bacon

It seems as though I must be on a savory breakfast kick! Between the savory oats with egg and hot sauce and these grits:

I can’t get enough.

Arrowhead Mills Gluten Free Grits with 1/4 cup sharp cheddar added at the end. Topped with a large dollop of 0% Fat Greek Yogurt and crumbled Applegate Farms Sunday bacon that I baked.

So dang good. And definitely a contender for a night when we have Breakfast for Supper.

Be sure to buy GLUTEN FREE grits. Even though corn is naturally gluten free, lots of companies process their grits on the same machinery as wheat. Even a local guy in Durham who makes amazing stone ground grits uses the same old-timey machine to process his wheat. Bummer.

And the bacon! Oh that Sunday Bacon. Have you ever baked bacon? It’s something that bestie showed me how to do and I’m pretty sure I will never turn back.

You can use either a roasting pan or if you don’t have one those, then make your baking sheet hybrid (a baking sheet with sides with a cookie cooling rack on top). Basically you want to be able to bake the bacon and let the grease drip without setting your oven on fire.


400 degrees for about 10-15 minutes. I just check on mine every 5-8 minutes. You want it to be crisp  but not burnt (obviously) and be careful when you lift the tray out of the oven as there is bacon grease in the bottom of the pan. Bacon grease that would have been in your belly!

Baking it in the oven makes it SUPER crispy. Practically melt in your mouth. Yep. It’s that good.

ANNNDDD now I really want some bacon.


Happy Tuesday!

It’s Election Day here in the USA. Luckily I voted early so I don’t have to face the crowds today but man oh man am I happy that this election season is nearly over! The political ads here in NC have been pretty ridiculous!