YOUR SOLIN GENERATED RECIPE
Creamy Cheesy Grits with Crispy Bacon
Stone-ground grits simmered until tender and whisked with sharp cheddar and Greek yogurt for a velvety finish, topped with salty, crispy bacon crumbles.
INGREDIENTS
0.25 cup stone-ground grits
1 cup water
0.75 cup liquid egg whites
0.5 cup plain nonfat Greek yogurt
0.5 oz sharp cheddar cheese
2 slices center-cut bacon
1 stalk green onion
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp garlic powder
PREPARATION
Place the bacon slices in a cold skillet and turn the heat to medium. Cook until the fat has rendered and the bacon is golden and crispy, then remove to a paper towel-lined plate to drain.
In a small saucepan, bring the water and sea salt to a boil over medium-high heat.
Slowly whisk in the grits and garlic powder. Reduce the heat to low, cover, and simmer for 15-20 minutes, stirring occasionally to ensure a smooth texture.
Once the grits have absorbed most of the water and are tender, slowly whisk in the liquid egg whites. Continue to stir constantly for 2-3 minutes until the egg whites are cooked through and the grits become fluffy and voluminous.
Remove the saucepan from the heat. Fold in the Greek yogurt and shredded sharp cheddar cheese until completely melted and incorporated.
Crumble the crispy bacon and thinly slice the green onion.
Transfer the creamy grits to a bowl, season with black pepper, and garnish with the bacon crumbles and sliced green onions.