Nassau Grits

Cook your grits. When they are done, add cream and reduce, slowly. Stir it a bit now and then while you’re frying the bacon over low heat in your grandmother’s cast iron skillet. Remove when nearly crisp and set aside to cool. Leave the vitamin G in the pan. Tumble the diced onion into the skillet and sauté till clear. Toss in the poblano and tomato and let sauté a bit while you chop the bacon. Add cheese and butter to the grits and stir like crazy. Then chuck the chopped bacon and all the stuff in the skillet into the grits. Season with salt and freshly ground pepper and let it sit for a minute. Chow down!