4 Servings 20 min Cook
1 Cup Corn Grits, Plain
1/4 Cup Parmesan Cheese
1 1/2 Cup Reduced Fat Milk
2 1/2 Cup Water
1 Tbsp Butter
8 Strip Bacon
1 Tbsp Rosemary
Preheat oven to 450F with rack in middle.
Sprinkle chopped rosemary over bacon in a 4-sided sheet pan.
Roast, turning once, until bacon is golden, 12 to 14 minutes.
Drain on paper towels.
Meanwhile, bring water, milk, butter, a rounded 1/4 teaspoon salt, and 1/8 teaspoon pepper to a simmer in a heavy medium saucepan.
Add grits in a slow stream, whisking constantly.
Simmer over medium-low heat, covered, stirring often, until grits are tender and creamy, 10 to 12 minutes.
Remove from heat and stir in cheese.
Serve grits with bacon.
