I have combined in this recipe three of my favorite Southern ingredients. Flavor-packed, stone ground corn grits, creamy, sharp buttermilk and, of course, bacon. The trifecta of flavor elevates the simplicity of each ingredient to a new, sophisticated level. Buttermilk adds an elusive edge of tang and the smoky bacon plays off it beautifully. Another reason I love this recipe is that with the burgeoning local food scene, I find carefully, traditionally and creatively made local versions of each ingredient. Many farmers, restaurants are and markets are curing their own bacon, and small producers are grinding locally grown corn and heritage strains on traditional mills to make hearty, rich grits. And as people rediscover the beauty of buttermilk, local dairies selling rich, whole buttermilk, which makes all the differences in recipes like this. Seek out the best versions of these components you can, and prepare to be wowed.
Of course these grits and gravy are delicious at breakfast, but I generally serve this hearty combination as a supper side dish. It’s wonderful beside a good pork roast, with a little gravy drizzled over the pork as well. And imagine this with a plate of fried chicken!
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