Recipe for grits with smoked Gouda and bacon
Grits with smoked Gouda and bacon
Serves 4
Farm Burger, a boutique burger chain based in Atlanta, uses Red Mule Grits (www.redmulegrits.us), made in Athens, Ga., for this rich, cheesy, smoky side dish, which is topped with crumbled bacon. Bob’s Red Mill corn grits are widely available in the North.
3cups waterSalt and pepper, to taste1cup grits 2slices bacon½cup grated smoked Gouda1tablespoons butter, cut up
1. In a saucepan, bring the water and a generous pinch of salt to a boil. Whisk in the grits and continue whisking for 1 minute. When the water comes to a boil again, turn the heat to low. Cook, stirring often, for 30 minutes or until the grits are creamy and cooked through.
2. Set the oven at 350 degrees. Line a baking sheet with foil.
3. Set the foil on the baking sheet and arrange the bacon on it without overlapping. Bake the bacon for 10 to 15 minutes or until crisp and golden. Cool and crumble the bacon.
4. Stir the cheese, butter, and pepper into the grits. Taste for seasoning and add more salt, if you like.
5. Spoon the grits into a bowl and sprinkle with crumbled bacon. Adapted from Farm Burger
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