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Baked Cheese and Bacon Grits

My family loves grits, we do live in Oklahoma after all, and grits are a staple in many kitchens here.

Growing up in Oregon, I never ate grits. They were quite foreign to me when I first moved to Oklahoma, but since the rest of my family enjoys them, I have learned to cook and actually like them.

However, if I am going to eat grits, I want them doctored up a bit, well actually a lot. So, when I saw a recipe for Baked Cheese Grits that used the Holland House Sherry Cooking Wine, I knew that I wanted to try it. Adding wine to grits is certainly a way to doctor them up.

Usually when I use wine in cooking I stick to basic white or red wine, but when I received a box of Holland House products to review, I was amazed at the variety of products that they had available, so the idea of using some of their products in grits intrigued me.

I changed the recipe up some and also added bacon, because bacon makes everything better, doesn’t it?  And we loved these grits.

These grits could really be served as a main dish, side dish, and even for breakfast or lunch. I really enjoyed the flavor the grits had just from adding a little wine to them.

For more information and recipes for using Holland House products please visit the Holland House Facebook page and/or sign up for their Splash Club Newsletter.

I was provided with Holland House products to review and was compensated for my time and ingredients to write this post. However my thoughts and opinions are my own.

Lynn's Kitchen Adventures

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