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SMOKED BACON GRITS

• 2-1/2 cups chicken stock
• 2-1/2 cups heavy cream
• 9-1/2 ounces grits
• 1/4 cup each: red, green, and yellow bell peppers, diced small
• 2/3 cups cooked bacon, diced small
• 1/4 pound butter
• 1/2 tablespoon granulated garlic
• 1/4 pound sun-dried tomatoes, julienned
• 4 ounces boursin cheese
• Salt and pepper to taste

1. Bring chicken stock and heavy cream to a boil.

2. Saute bacon, peppers, garlic and sundried tomatoes until tender.

3. Add grits and sauteed vegetables to the boiling liquid and cook until
thickened.

4. Add boursin cheese, butter, salt and pepper.