Broiled grits is an excellent dinner party dish. Made and topped in advance, this method lets you focus on your guests, not your grits. When it’s time to serve, place them under the broiler for a few minutes to heat the grits and melt the cheese. It’s also a great way to use up leftovers.
For an authentic touch, stir the grease from the bacon right into the grits at the end to dirty them up -- just don't tell your cardiologist. If you don’t want the extra step of cooking bacon, a little chopped Kentucky ham is a delicious substitution.
If a more adventurous cheese is preferred, anything meltable with a good, strong flavor will taste great -- chevre, blue, Comte, Gruyere.
Broiled Grits with Smoky Bacon & Sharp Cheddar
Based on The Lee Bros. Southern Cookbook - Matt & Ted Lee
Makes 4 entrees or 6 first course servings
1 cup stone ground grits
3-1/2 cups water, plus more to float the chaff
1/2 cup milk
1/4 cup unsalted butter, divided
1/2 teaspoon kosher salt, plus more to taste
Pinch freshly ground white pepper, to taste
1 Tablespoon buttermilk, or more to taste
6 ounces bacon, cooked & chopped
1 cup grated sharp cheddar cheese
2 scallions, chopped, for garnish
If using white stoneground grits, place them in large bowl or cup, fill with water & stir. Let mixture settle; scoop or pour off the chaff (coarse bits floating at the top). Repeat the process. If using yellow stoneground grits, omit this procedure -- the texture between the two are different.
Place 3-1/2 cups water, milk, half the butter & salt in a medium, heavy-bottomed pot over high heat; bring to a boil. Whisk in grits and bring to a boil, whisking continuously. Reduce heat to medium-low and stir with a wooden spoon. Continue to simmer, stirring more frequently as mixture thickens, until grits are thick, creamy & grains are softened but still textured, about 40 minutes to an hour. Stir in remaining butter and season to taste with salt, pepper and buttermilk.
Pour grits into an oven-proof, buttered casserole or individual ramekins. Top with bacon, cheese & scallions. At this point, grits can be left at room temperature for a while, or stored in the refrigerator for longer -- it’s your call. When ready to serve, place under a hot broiler until grits are heated through and cheese is bubbly. Serve hot.
