Rinse liver, cut into pieces, place in plastic ziplock with enough buttermilk to cover. Refridgerate for at least 1 hour (may use regular milk)
Cook bacon until crisp in large skillet.
Drain bacon on paper towel & crumble.
You may remove some of the bacon fat but leave a generous amount, do not clean skillet.
Combine flour, dill, salt& pepper in a paper bag.
Add liver and coat well, shake off any excess flour.
Fry liver in the "bacon" skillet over high heat until crisp on outside but still moist inside (about 4-6 minutes).
Remove liver but keep warm.
Discard fat from skillet but do not scrape the pan.
Over medium heat melt butter scraping in all the brown bits.
Stir in lemon juice and crumbled bacon.
Put liver back in the pan to ensure it is hot.
Bring water, butter & salt to boil in sauce pan. Add grits. Return to boil. Turn heat as low as possible, cover and cook 20-25 min, stirring frequently. Add milk. Cook 10 more minutes or until liquid is absorbed and grits have a soft consistency. Stirring frequently. Add cheese (if using) and a bit of lemon zest. Stir to melt cheese.
Place grits in center of dinner plate, top with liver mixture. Sprinkle with lemon zest & parsley and serve.
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