Bacon Cheese Grits

• 6 strips of thick bacon, diced
• 2 cups chicken stock
• 2 cups whole milk
• 1 cup white or yellow grits
• 1/2 tsp. salt
• 1/2 cup cream
• 1-1/2 cups grated white cheddar cheese
• 4 green onions

Place diced bacon in a cold cast iron skillet and begin to cook over medium heat until the bacon is crisp. Remove bacon to paper towel to drain. Reserve 2 teaspoons of the bacon grease. Pour off the excess drippings and set the skillet off to the side.

Place chicken stock and milk in a medium sauce pan over medium-high heat. Bring to a boil and gradually add the grits, whisking until smooth. Reduce heat to medium and cook, stirring often with a wooden spoon until grits are soft and creamy, about 45 minutes (add more chicken stock if needed). Stir in cream and cook another 5 minutes. Remove from heat, and add the reserved bacon drippings, cooked bacon, 1 cup of the cheese and two of the green onions.

Preheat the broiler. Spread the grits back into the cast iron skillet. Top with the remaining 1/2 cup of cheese. Place under the broiler just until the cheese is bubbly and lightly browned, about 2 to 3 minutes. Garnish with the remaining green onions and serve.