Grits with BaconJuly 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.
Serves 4 – 6200g Grits,
100g grated sharp cheddar cheese
100g grated Gruyère cheese
300g chopped bacon
1 onion, chopped
1L full cream milk
125g Shitake mushroom, sliced
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.