This side dish pairs well with fried chicken or grilled pork and shrimp.

• 4 slices bacon, finely chopped
• 1 Jalapeño, finely chopped (optional)
• 4½ cups water
• 1 cup quick-cooking grits
• Coarse salt and ground pepper
• 1 cup plus another ½ cup grated sharp cheddar (2.5 ounces)

1. In a medium saucepan, cook bacon and Jalapeño (if using) over medium, stirring occasionally, until bacon is browned, about 8 minutes. With a slotted spoon, transfer bacon and Jalapeño to a small bowl. Remove pan from heat and carefully add water (fat may sputter).
2. Bring liquid to a boil over high and whisk in grits. Whisk until mixture begins to thicken, then reduce heat to low and gently simmer, stirring occasionally to prevent sticking, 25 minutes or until creamy. Season with salt and pepper. Whisk in 1 cup cheddar and ¾ of the bacon mixture. Pour into a 2-quart serving dish and top with remaining ½ cup cheddar and remaining bacon mixture.