Oink! It’s National Bacon Day!


Thankfully, our love affair with bacon has survived the warnings of the diet gurus. We’ve finally put the wild stuff — bacon cupcakes, bacon toothpicks, bacon breath spray — behind us, but we’re back to the pig who brung us.


 sticck eday Today is National Bacon Day – it’s always the Saturday before Labor Day.  I’ll probably celebrate with a bacon and egg sandwich for breakfast and find something wrapped in bacon at the Prairie Arts Festival in West Point today.

We’ll be doing dinner at a tailgate party when Mississippi State opens its season with the University of Memphis tonight. Here’s what I’m thinking of taking:

Cheddar Grits with Bacon and Artichokes

8 slices of bacon

3 cups chicken broth

1 cup water

1 cup quick grits

1 cup grated Cheddar cheese

2 tbsp. sour cream

2 tbsp. butter

1 clove garlic, minced

1/2 tsp cayenne pepper (more or less, to taste)

1 can (14 to 16 oz.) artichoke hearts, chopped, or use frozen cooked artichoke hearts

2 eggs, well beaten

Heat oven to 350 degrees. Grease a 2-quart baking dish.

In a large skillet over medium heat, fry bacon until crispy. Drain on paper towels (I like to do mine in the oven at 350 degrees for about 15 minutes); crumble.

In a large saucepan, combine broth and water. Bring to a boil. Slowly stir in grits. Reduce heat to low; cover and cook for about 5 minutes, stirring occasionally to prevent scorching.

Remove grits from heat. Add the bacon and remaining ingredients; stir well. Pour into the baking dish. Bake at 350 for 50 to 60 minutes, or until set. Serves 8 and room temperature is fine.  I figure it won’t last long anyway.

Leave a Reply

Your email address will not be published. Required fields are marked *