Grits with Bacon

July 31st, 2013 by r.daswani

Grits, Cornmeal, Polenta, Corn Pudding, Corn Semolina, are coarsely ground dried corn.
Grits meals are very popular in Caribbean and in many houses & restaurants in the Southern part of United States. With this recipe you will convince even the most difficult and fussy guests.

Grits au Bacon

Serves 4 – 6
200g Grits,
100g grated sharp cheddar cheese
100g grated
Gruyère cheese
300g chopped bacon
1 onion, chopped
1L full cream milk
125g Shitake mushroom, sliced
120g butter
50g cubed chilled butter
1 tsp salt
3 eggs, beaten
Pinch black pepper
Pinch nutmeg powder
1 tbsp oil

In a medium saucepan, mix milk, 100g butter, salt, pepper, nutmeg and bring it to a boil.

Gradually whisk in grits. Reduce heat to medium; cook until mixture thickens, stirring continuously for 10 minutes. Remove from heat, allow to cool 10 minutes.

Meanwhile in a large skillet, heat oil and sauté bacon with Shitake until bacon is crisp. Set aside 3 tbsp of bacon with Shitake for garnishing.

Mix together grits, remaining bacon with drippings, Shitake mushrooms, Cheddar cheese and eggs.

With 20g butter, lightly butter (30cm x 33cm x 5cm) glass baking dish.
Pour grits mixture into prepared dish. Sprinkle with Gruyère cheese, top up with chilled butter cut into cubes. Bake 15 minutes in hot oven at 200°C.

Garnish baked grits with reserved bacon/Shitake, and serve.