Nassau Grits

This delightful dish is another recipe from Grits by Virginia Willis; I previously posted this gem from her little book.  A filling meal that's great for any time of the day, it's a one-pot deal, meaning your clean-up just became minimal.  Yes, I did just make your life easier.  You're welcome.

Nassau Grits

Serves 4 to 6
Total time: 1 hour

Ingredients:

3 slices smoked bacon, cut crosswise into 1/2-inch lardons
1 sweet onion, finely chopped
1 green bell pepper – cored, seeded, and finely chopped
2 garlic cloves, minced
6 oz smoked ham, diced (about 1 cup)
14.5 oz can stewed tomatoes
1 cup stone-ground grits, coarse grind
Kosher salt and black pepper to taste

Directions:

1. In a medium heavy-bottomed pot (I used my Dutch oven), cook the bacon over medium heat until just crisp, 5 to 7 minutes.  Pour off most of the fat and leave the bacon in the pot.

2.  Add the onion and pepper and cook until soft, 3 to 5 minutes.  Add the garlic and cook until fragrant, 45 to 60 seconds.  Add the ham, tomatoes, and 3 cups of water.  Bring the mixture to a boil and whisk in the grits.  Reduce the heat to low and simmer, stirring often and scraping the bottom, until tender and creamy, 45 to 60 minutes.  Adjust the taste with salt and pepper as desired.  Serve immediately.

Reheats beautifully.  Freeze for 3 months.