Bacon, shallots and corn are added to creamy grits. Parmesan is blended in and the whole thing is baked to golden perfection. Simple and comforting.
4 1⁄2 cups stock
1 cup grits
4 bacon slices
1 oz. shallots, minced
2 1⁄2 cups fresh corn kernels
Pinch ground sage
Salt and ground pepper
1⁄2 cup warm water
1⁄2 cup grated Parmesan cheese
1⁄2 cup chopped scallions
1. Bring stock to a boil and slowly add grits, stirring constantly. Reduce heat and simmer grits slowly until thick and creamy, from 20 min. to 2 hr., depending on coarseness.
2. Meanwhile, cook bacon in skillet; remove, drain, and dice. Sauté shallots in drippings until tender. Stir in 1 1⁄2 cups corn kernels, sage, and salt and pepper to taste.
3. In food processor, puree remaining 1 cup corn with 1⁄2 cup water. Transfer cooked grits to mixing bowl; stir in bacon, shallot-corn mixture, pureed corn, 1⁄4 cup Parmesan cheese, and green onions. Transfer mixture to 2-4 gratin dishes; sprinkle more Parmesan on top.
4. Bake grits at 350°F for 20 min. or until golden.