This post is sponsored by Hatfield. All comments and opinions are my own.
Get excited … this week we get a deal on Hatfield Bacon!
Look for all varieties of that crispy, smoky and craveable bacon on sale buy one, get one FREE at Publix. Whether you prefer the classic bacon or the extra thick cut bacon, you’ll get great taste AND a great price when you shop the sale now through 3/12 (3/11 for some).
Hatfield Bacon 16 – 22 oz, BOGO
Known for its great taste and quality, Hatfield Bacon can enhance any meal, from breakfast classics to hearty dinners.
It’s the perfect way to add a crispy touch to your morning eggs, a crunch to your midday salad or a smoky flavor to your pasta dinner. No matter how you use it, Hatfield Bacon’s rich, savory taste can turn an ordinary dish into something special.
Take the opportunity to stock up at a great discount. You’ll be ready to create delicious meals and try new recipes, like my AMAZING Bacon & Cheddar Grits Cakes. Perfect as an appetizer, side dish or even a light meal… these little snacks are packed with big flavor.
Hatfield Bacon’s exceptional taste and versatility make it a must-have ingredient for every meal. Enjoy the convenience and flavor it brings to your favorite dishes. Stock your cart and enjoy a super discount when you shop this week at Publix.
Bacon & Cheddar Grits Cakes
Ingredients
- 1 cup stone ground grits
- 1-1/2 cups chicken broth
- 1-1/2 cups milk
- 1 tsp salt
- 2 tbsp butter
- 1 cup cheddar cheese, shredded
- 8 slices Hatfield Bacon, cooked crisp and crumbled + reserve 2 tablespoons of the bacon grease
- chives, shredded cheese and crumbled bacon for serving (if desired)
Instructions
- In a medium saucepan stir together grits, milk, chicken broth and salt . Bring to a boil over medium high heat, stirring often. Cover, reduce heat to medium low and simmer for 20 - 25 minutes, stirring occasionally.
- While the grits cook, prepare a 12-cup muffin tin by brushing the cups with the reserved bacon fat. Set aside.
- When the grits are done, remove from heat and stir in the butter, cheese and crumbled bacon. Taste and season with additional salt as needed. Spoon the grits into the prepared muffin tin and spread with the spoon to level the top.
- Cover with foil and refrigerate for at least 2 hours, or until set.
- Preheat oven to 425º F. Lightly brush the tops of the grits cakes with the reserved bacon fat and bake for 30 minutes, until heated through and lightly browned.
- Remove from oven, pop the grits cakes from the muffin tin and serve topped with chopped chives, shredded cheddar and crumbled bacon.
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