Cook Bacon in a large skillet over medium heat until crispy. Remove bacon and set aside, reserving 3 tablespoons of bacon grease.
In the same skillet, melt Butter over medium heat and cook until browned and fragrant (brown butter). Add Shallot and sauté for 2 minutes until softened.
Bring Chicken Stock, Sea Salt, and White Pepper to a boil in a medium saucepan.
Gradually whisk in Grits and reduce heat to low. Cover and simmer for 25-30 minutes, stirring frequently, until grits are very tender.
Stir in Crème Fraîche and Brown Butter mixture until well combined.
Remove from heat and stir in Aged Cheddar, Smoked Gouda, and Parmesan Cheese until melted and creamy.
Crumble cooked Bacon and sprinkle over grits. Garnish with Fresh Parsley. Serve immediately.
Ingredients
4
1 cup240 mLHeirloom Stone-Ground Grits
4 cups960 mLHomemade Chicken Stock
1/2 tsp2.5 mLSea Salt
1/4 tsp1.25 mLWhite Pepper
1 cup240 mLAged Cheddar Cheese-grated
1/2 cup120 mLSmoked Gouda-grated
1/4 cup60 mLParmesan Cheese-finely grated
8 oz227 gApplewood Smoked Bacon-thick cut
1/4 cup60 mLCrème Fraîche
4 tbsp60 mLUnsalted Butter
1 clove3 gShallot-minced
1 tbsp15 mLFresh Parsley-chopped
Equipment
Large Skillet
Medium Saucepan
Whisk
Instructions
Cook Bacon in a large skillet over medium heat until crispy. Remove bacon and set aside, reserving 3 tablespoons of bacon grease.
In the same skillet, melt Butter over medium heat and cook until browned and fragrant (brown butter). Add Shallot and sauté for 2 minutes until softened.
Bring Chicken Stock, Sea Salt, and White Pepper to a boil in a medium saucepan.
Gradually whisk in Grits and reduce heat to low. Cover and simmer for 25-30 minutes, stirring frequently, until grits are very tender.
Stir in Crème Fraîche and Brown Butter mixture until well combined.
Remove from heat and stir in Aged Cheddar, Smoked Gouda, and Parmesan Cheese until melted and creamy.
Crumble cooked Bacon and sprinkle over grits. Garnish with Fresh Parsley. Serve immediately.
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