Nassau Grits

Submitted by CPR Family

Serves 4

  • 8 slices bacon
  • 1 medium yellow onion, finely chopped
  • 1 green bell pepper, cored, seeded, and finely chopped
  • 1 cup (about 6 oz.) finely chopped smoked ham
  • 1 14.5-oz. can diced tomatoes, undrained
  • 1 clove garlic, finely chopped
  • 3/4 cup old-fashioned stone-ground white grits
  • Salt and freshly ground black pepper

1. Fry the bacon in a large skillet over medium heat, turning once, until crisp, about 10 minutes.
Transfer the bacon, leaving the drippings in the skillet, to a paper towel-lined plate to let drain and cool.
Crumble the bacon into small pieces and set aside.

2. Reserve about 3 tbsp. of the bacon drippings in the skillet and discard the rest.
Reheat the skillet over medium heat, add the onions and the peppers, and cook until the onions are translucent,
about 5 minutes. Add the ham and cook, stirring, until the peppers are soft, about 10 minutes.
Add the tomatoes (with their juice) along with the garlic. Reduce the heat to medium-low and simmer,
stirring occasionally, until most of the moisture has evaporated, about 30 minutes.

3. Meanwhile, bring 3 cups water to a boil in a medium pot. Add grits and salt to taste, reduce heat to medium-low,
and cook, stirring occasionally, until soft, thick, and creamy, about 30 minutes.
Stir in the ham-tomato mixture. Season with salt and pepper to taste.
Serve grits sprinkled with reserved bacon.