Nutrition Facts

Serving Size 231 g

(Approx. 8 Servings)

Amount Per Serving

Calories	450	Calories From Fat	330

% Daily Value*

Total Fat 37 g	57%

Saturated Fat 22 g	110%

Trans Fat 1.0 g

Cholesterol 100 mg	33%

Sodium 115 mg	5%

Total Carbohydrate 22 g	7%

Dietary Fiber 1 g	4%

Sugars 2 g

Protein	6 g

Vitamin A 25%	•	Iron 4%

Vitamin C 2%	•	Calcium 15%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.

The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Southern Style Grits

Prep Time

25 minutes

Cook Time

30 minutes

Total Time

55 minutes

Serves

8 People

Ingredients

Recipe makes 8 Servings

3 Tbsp John Gordon's Bacon Up Bacon Grease

1/2 cup(s) white onion, minced small

4 cup(s) water

1 1/2 cup(s) H-E-B Heavy Cream

1 1/4 cup(s) Bob's Red Mill Polenta Corn Grits

1 cup(s) H-E-B Fancy Shredded Colby and Monterey Jack Cheese, shredded

4 Oz unsalted butter, cut into pieces

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Instructions

Set a large Dutch oven over medium heat. Add bacon grease and allow to melt before adding onions. Stir-fry 3 to 5 minutes then add water and cream.

Turn heat up to medium-high, bring liquid to a boil then turn heat down to low. Add grits and slowly whisk constantly until mixture thickens, approximately 6 to 8 minutes.

When mixture is thick, turn off heat and whisk in cheese and butter until incorporated.

Cover pot for 10 minutes to allow grits to finish soaking. Serve hot and garnish with more butter and chopped green onions if desired.