Buttermilk Pancakes, Pan-Fried Bacon and Southern Grits

Ingredients

• 1 lb Regular-Cut Bacon (About 16-20 strips. Thick-cut will require a longer cooking time.)

Instructions

1. 1

   Prepare the Pan and Bacon

   • Arrange the bacon strips in a single layer in a large, cold skillet (cast iron or non-stick works well).
   • Do not overlap the strips to ensure even cooking. It is crucial to start with a cold pan to allow the fat to render slowly and evenly, which is the secret to crispy bacon.
2. 2

   Render the Fat

   • Place the skillet on the stove over medium-low heat.
   • Cook for 8-10 minutes without moving the strips. As the pan heats up, the fat will slowly render out. The bacon will start to sizzle and become translucent before it begins to brown.
3. 3

   Flip and Finish Cooking

   • Using tongs, carefully flip each strip of bacon. Be cautious of hot, splattering grease.
   • Continue to cook for another 5-7 minutes on the second side, or until the bacon reaches your desired level of crispiness. The bacon will continue to crisp up as it cools on the paper towel.
4. 4

   Drain and Serve

   • Once cooked to perfection, use tongs to transfer the bacon strips to a plate lined with paper towels to absorb excess grease.
   • Let it rest for a minute before serving warm.
5. 5

   Save the Bacon Fat (Optional)

   • Let the skillet cool slightly. Carefully pour the rendered bacon fat through a fine-mesh sieve into a heat-safe container like a glass jar.
   • Allow it to cool completely before sealing and storing in the refrigerator for up to 3 months. Use it for frying eggs, roasting vegetables, or making cornbread.

Ingredients

• 1 cup Stone-Ground Grits (Yellow or white stone-ground grits are preferred for texture. Do not use instant grits.)
• 2 cups Water
• 2 cups Whole Milk (For a richer, creamier texture.)
• 4 tbsp Unsalted Butter (Cubed for easier melting.)
• 1 cup Sharp Cheddar Cheese (Freshly shredded from a block melts best.)
• 1 tsp Kosher Salt (Adjust to taste.)
• 0.5 tsp Black Pepper (Freshly ground is recommended.)
• 1 tbsp Chives (Freshly chopped, for garnish.)

Instructions

1. 1

   In a medium, heavy-bottomed saucepan, combine the water, whole milk, and kosher salt. Bring the mixture to a gentle boil over medium-high heat, watching carefully to prevent the milk from boiling over. This should take about 5-7 minutes.

2. 2

   Once boiling, reduce the heat to medium-low. While whisking constantly with one hand, slowly and steadily pour the grits into the liquid with the other. Continuous whisking during this step is crucial to prevent any lumps from forming.

3. 3

   After all the grits are incorporated, reduce the heat to the lowest possible setting. Cover the saucepan and let the grits simmer for 20-25 minutes. Stir thoroughly every 5 minutes, scraping the bottom of the pan to prevent sticking and scorching. The grits are done when they are thick, creamy, and the individual grains are tender.

4. 4

   Remove the saucepan from the heat. Immediately stir in the cubed unsalted butter until it has completely melted. Then, gradually stir in the shredded sharp cheddar cheese and black pepper until the cheese is fully incorporated and the grits are smooth.

5. 5

   Taste the grits and adjust the seasoning with more salt or pepper if desired. Serve immediately, garnished with freshly chopped chives.