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Crispy Grits & Peaches With Bacon Balsamic Drizzle Recipe

Yield: 3 servings that will disappear quickly;
Time Estimate: 40 minutes overall, including 10 minutes of preparation;
Storage Notes: serve immediately;
Difficulty: medium;

This is one of those foods that brings together the best of summer and autumn: juicy peaches caramelized with high heat and a little butter, the wonderful textural contrasts of crispy grits, and of course, who'd forget to invite bacon to the party? 

All together, this is a wonderful, messy celebration of the the changing of the season.


  • 1 Cup white grits
  • 1 1/2 Tablespoons crispy bacon (one should always have some crispy bacon in the fridge)
  • 1 1/2 Cups good balsamic vinegar
  • 4 Peaches
  • 2 Tablespoons Gustus Vitae green tea sea salt
  • 4 Cups water
  • 5 Tablespoons unsalted butter


  1. Bring 4 cups of water to boil. Add grits, 1 Tablespoon each butter and green tea sea salt, and return to boil. Reduce to simmer, and cook covered for 20 minutes, stirring regularly.
  2. Spoon grits into a rectangular pan or similar, to a depth of around an inch. Allow to cool and firm up
  3. Crumble bacon into a saucepan, and whisk together with balsamic vinegar and remaining green tea sea salt. Heat uncovered to just under a simmer, stirring regularly, until it reduces by half. Remove from heat and reserve.
  4. Slice cooled grits into small rectangles. Heat a cast iron pan skillet to medium high. Toss in 3 tablespoons butter, and put in grits. Working in batches, cook grits for 3 – 4 minutes, or until they begin to  brown. Remove and place on paper towels to dry.
  5. Cut up peaches into slivers, around 1” wide.
  6. Toss remaining butter into skillet, and cook peaches, skin side down, around 3 mins.
  7. Plate grits and peaches, and drizzle with bacon balsamic reduction. Enjoy – use your fingers and get messy.