What's For Dinner?

Grits & Bits Waffles

Source: Zingerman's



  1. In a mixing bowl, combine the flour, sugar and baking powder, set aside.
  2. In a saucepot, bring the water and butter to a simmer. Before the water comes to a boil start adding the grits, stirring steadily until incorporated. Add the salt and stir well, reduce heat to low, cover and continue to simmer for 30 minutes, stirring occasionally. Add more water if needed.
  3. While the grits are cooking, separate the eggs. Set the yolks aside in a dish, and refrigerate the whites.
  4. When the grits are done (you can always cook them longer than half an hour—they'll continue to get creamier the longer you cook them), remove them from the heat; transfer to a large mixing bowl and let cool to 110°F. Stir the egg yolks into the grits one at a time, mixing well after each addition.
  5. Add the milk and mix well. Add the flour mixture, mixing until just combined.
  6. Beat the cold egg whites in a mixer or with a hand beater to medium peaks. Gently fold the whites into the batter and mix gently. Chill for at least 1 hour prior to cooking. (Note: the batter can be made the night before and stored in the refrigerator until you're ready to start cooking.)
  7. When you're ready to eat, pour the batter into a preheated and well-oiled Belgian-style waffle iron, and add a generous bit of chopped bacon and shredded cheddar. (We use 1 cup of batter with 1/4 cup each of bacon and cheddar.) Close the waffle iron and cook until golden brown. Remove the waffles from the iron and place on warm plates.
  8. Sprinkle more chopped bacon and shredded cheddar over the top of the waffles. Serve with butter and maple syrup.
  9. Repeat until all the batter, chopped bacon and grated cheddar have been used.