Cheesy Grits with Crispy Pancetta

Classic, hearty grits with cheese and a pancetta topping.

1. Heat sauté pan over medium to high heat. Add pancetta and fry until crispy. Remove from pan and set aside on paper towels. Once cool, break into pieces.
2. In medium saucepan, combine water and salt. Bring to heavy boil over high heat.
3. Stir in grits with whisk. Reduce heat to medium. Stirring constantly, cook about 10 minutes, or until all water is absorbed.
4. Stir in butter 1 Tbs. at a time.
5. Stir in eggs quickly. Blend thoroughly, before eggs are fully cooked, about 1 ½-2 minutes.
6. Stir in cheese and garlic.
7. Add cayenne pepper to taste.
8. To serve, spoon 1 cup of hot grits into bowl. Top with 0.50 oz. pancetta.

• Serve as a side dish to chicken, pork or fish or as an entrée

• Daypart suggestion: lunch or dinner