This is a Breakfast

In the mad-scientist lab that is my kitchen on Devine Street, I've been developing a mutated strain of grits that will actually cause your arteries to slam shut instead of clogging over time. I like to call them Grits Cochon et Plus. I found that my recipe for Grits Cochon was sorely lacking in the heavy cream and sausage topping department. As you can see, they are beautiful to behold.

They do have one, minor, unfortunate drawback. The photo below was taken of my son, Stuart, just before eating his first helping of Grits Cochon et Plus.

Everything was OK, fine and really hunky-dorry until he made the mistake of going back for a second helping. Shortly after consuming the second bowl, I heard a scream from the living room as my lovely wife, Kitty, walked into the living room to find this.

Apparently, the proper dosage for Grits Cochon et Plus is ONE serving. Stuart was sent to Dr. Drew Pinsky's Grits Rehab Center in Bettendorf, Iowa and fed a 28 day program of corn flakes and overcooked roast beef. Now he is back to his normal self. Well...almost. But I don't think the grits are at the root of this sartorial gaffe.

Grits Cochon et Plus

1 cup quick grits (not instant)
1/2 lb. bacon
1 1/2 cups whole milk
2 cups ham stock
1/2 cup heavy cream
1 cup Monterrey Jack cheese (shredded)
1 bunch green onions
2 cloves garlic
1 lb. country smoked sausage
1 stick butter
1 tsp. Creole seasoning
Salt
Pepper

Prep
Slice Sausage into 1/2" thick rounds. Chop green onions. Finely mince garlic. Chop bacon into small pieces, no larger than 1/4". Slice butter into 1 Tbsp. pats.

Cook
Heat a large saucepan over medium high heat and add 1Tbsp. butter. When the butter foams, add bacon and garlic and cook until lightly browned. Add grits and all liquids and whisk aggressively to prevent clumping. Raise heat to high until mixture comes to a boil. Reduce heat and continue cooking, whisking frequently to prevent sticking and clumping. Add cheese, Creole seasoning and remaining butter and whisk until all ingredients are fully incorporated. Taste and add salt or pepper as desired.

Cook Sausage rounds over medium heat in a large iron skillet until browned around the edges. REmove from heat and pat away excess grease with a paper towel.

Plate
Serve grits in a shallow bowl, topped with green onions and sausage. Charge defibrillator to 200 joules and standby.