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Paleo Savory Grits with Bacon, A Creamy, Dinner Side

The Super Bowl is over and the Giants won! Which is even more exciting because we’re going to a Tom Coughlin fundraiser in March and we’ll get to see him and Eli. The gala itself is really for a great cause and it’s a fantastic event, but having a Super Bowl winner and coach there doesn’t hurt!

This recipe is great under one of our Steak recipes. It’s smooth, but hand-cut and has a hearty flavor. If you do cheese, I would add 8oz of Mascarpone to it and I’m telling you, it’ll knock your socks off!

Savory Grits with Bacon

3 cups grated Cauliflower*

1 Tbsp Walnut Oil

2/3 cup Coconut Milk

2/3 cup Beef Stock (reserve 2 Tbsp for slurry)

1 Bacon strip

2 Garlic cloves

1 ½ Tbsp Arrowroot Powder + 2 Tbsp Beef Stock (to make a slurry)

½ tsp Sea Salt (or to taste)

½ tsp Pepper (or to taste)

pinch Sage (less than 1/8 tsp)

*Food process the cauliflower so it resembles the texture of grits. Then dice the bacon and mince the garlic.

Heat the oil over medium-high (about a 7) and add the bacon and garlic. Cook until the bacon is at your desired crispness (for this, I like mine a little less crunchy).

Turn the heat down to medium (5 or 6). Mix in the cauliflower, coconut milk, and stock. Cover and cook for 12-15 minutes, stirring occasionally.

Season the mixture with sea salt and pepper. Once you have it seasoned, add sage to taste. It will not take much sage!

Mix the 2 Tbsp beef stock with the arrowroot in a cup or bowl. Then add it to the cauliflower mixture. Keep uncovered and cook on medium until thick and creamy and all cauliflower is tender.

Try this with our Skirt Steak or Cubed Steak!

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