Bacon And Mushroom Stone Ground Grits

• 1/2 lb smithfield bacon
• 2 tablespoons butter
• 2 tablespoons garlic, minced
• 1/2 lb mushroom, cleaned and chopped (button or cremini work best)
• 1/2 teaspoon kosher salt
• 1 teaspoon fresh ground black pepper
• 2 tablespoons fresh parsley, chopped
• 1/4 cup parmesan cheese, freshly grated
• For Grits
• 3 1/2 cups water
• 1 cup heavy whipping cream
• 2 tablespoons unsalted butter
• 1/2 teaspoon kosher salt
• 1/4 teaspoon white pepper
• 1 cup yellow stone ground grits

1. In a large saute pan cook bacon until crisp. Remove bacon from pan and drain on paper towels. When cool roughly chop and set aside. Remove all rendered fat except 2 tablespoons in the saute pan and add butter and garlic. Saute garlic for 2 minutes. Add mushrooms and continue to cook until mushrooms are tender. Salt and pepper. Stir in chopped parsley. Keep warm until grits are finished cooking.
2. In a medium saucepan, over high heat, bring water, cream, butter, salt and pepper to a boil. Stir in the grits and bring back to boil, stirring constantly. Reduce heat to medium-low and simmer, stirring frequently for about 20 minutes.
3. Fold cheese, mushroom mixture and bacon into grits and serve.

bacon, butter, garlic, mushroom, kosher salt, fresh ground black pepper, fresh parsley, parmesan cheese, water, heavy whipping cream, unsalted butter, kosher salt, white pepper, yellow stone ground grits

Taken from www.food.com/recipe/bacon-and-mushroom-stone-ground-grits-398874 (may not work)