Recipes

Paula Deen's Bacon Wrapped Grits Bundles with a Spicy Dipping Sauce



Servings: 6
 Preparation Time:
Cooking Time:
Ready Time: 30 min

Ingredients:

  • 2 lb. of Smithfield bacon
  • 3 cups chicken stock
  • 3 cups water
  • 2 tablespoons butter
  • 1/2 teaspoon kosher salt
  • 2 cups yellow corn grits
  • Dipping Sauce:
  • 4 tablespoons olive oil
  • 1 shallot, finely diced
  • 1 garlic clove, minced
  • 1 28 oz. can of diced tomatoes, drained
  • 3 pepperoncinos, finely chopped
  • Pinch of cayenne pepper
  • 1 tablespoon fresh flat leaf parsley, chopped
  • Kosher salt and ground pepper, to taste

Steps:

  Preheat oven to 350° F. Line two baking sheet trays with foil and place bacon strips on trays, being careful not to overlap too much. Place in oven and bake until bacon is cooked through, but still pliable. (It is important that the bacon be pliable when cool.) For the grits, spray a baking sheet with nonstick cooking spray and set aside. In a large sauce pan, bring the chicken stock, water, butter and salt to a boil. Add the grits in a thin stream while stirring constantly, making sure the liquid continues to bubble. Continue stirring every 2-3 minutes until the grits come away from the side of the pan (About 20 min.). Spread the grits on the prepared baking sheet. Cover with plastic wrap and place in the refrigerator to cool and set. When set, cut the grits into bite-sized squares measuring 1-1/2".
  While the grits are cooling, prepare the dipping sauce. In a medium sauce pan, heat the olive oil and sauté the shallot and garlic until translucent. Add the diced tomato, pepperoncinos, and parsley. Cover and cook over low heat for 15 min. Salt and pepper to taste. To assemble, take a piece of the bacon and place a square of the grits on it. Wrap the bacon around the grits square, just meeting at the bottom, cutting off any excess. Pierce with a decorative toothpick to keep bundles together. Serve alone or alongside warm spicy tomato dipping sauce. Garnish with chopped fresh parsley.
  This recipe was specially prepared and created by Paula Deen for Smithfield. Recipe and photo courtesy of Smithfield.