Creamy Grits with Rosemary Bacon

Ingredients

• Corn grits

  instant, dry, plain

  ½ cup or 15g

• Parmesan cheese

  shredded

  ⅛ cup or 10g

• 2% milk

  ¾ cup or 183g

• Water

  1 ¼ cup or 296g

• Butter

  unsalted

  ½ tbsp or 7g

• Bacon

  raw, cured pork

  4 strip or 48g

• Rosemary

  ½ tbsp or 0.8g

Directions

1. Preheat oven to 450F with rack in middle.
2. 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.
3. 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.