Southern grits with spicy bacon and corn


Southern grits with spicy bacon and corn :


  • 1 tablespoon rice bran oil
  • 2 shortcut bacon rashers, trimmed, finely chopped
  • 125g can corn kernels, drained well
  • ¼ teaspoon chilli powder
  • 2 cups milk
  • 1 cup instant polenta
  • 1/3 cup grated cheddar cheese
  • Fresh flat-leaf parsley leaves, to serve


  • Step 1 – Heat oil in a frying pan over medium heat. Add bacon and corn. Cook, stirring occasionally, for 10 minutes or until golden. Stir in chilli powder. Remove from heat.
  • Step 2 – Meanwhile, combine milk and 2 cups cold water in a heavy-based saucepan over medium-high heat. Bring to the boil. Gradually stir in polenta. Reduce heat to low. Simmer, stirring constantly, for 5 minutes or until thickened. Stir in cheddar. Season with salt and pepper.
  • Step 3 – Spoon polenta into a serving bowl. Top with bacon mixture and parsley. Serve immediately.

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