Grits au Gratin

grits au gratin
Serves: 
2

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.

Ingredients

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
 

Steps

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.
 

More From FoodService Director

Sponsored Content
Roasted Beet Salad Pickled Blueberries
From Blueberry Council.

What’s trending in the culinary world? The basics! According to the NRA, diners today are craving authenticity, simplicity and freshness on menus. But basic ingredients don’t have to lead to boring menu options.

It’s easy to fall into the latest craze to capture consumer attention and drive sales. But we’ve learned it’s not always about novelty. Instilling a feeling of nostalgia and familiarity by using well-known and well-loved ingredients in new, experimental dishes can lead to an increase in adventurous dining decisions, while staying in your customers’...

Managing Your Business
wage feud business

As plans to increase the minimum wage surge ahead in states such as New York and California, operators eventually will feel the reverberations shake up labor costs for more than just hourly workers. As associate wages gain on manager salaries, operators will have to answer a call for reciprocal increases. FSD spoke with operators who advised going gently into the brave new world of heightened labor costs, investing in talent and making cuts elsewhere; however, they did offer three perfectly proactive tactics to make the process as seamless as possible.

1. Keep talking

Even though...

Menu Development
craft beer flight
A draw for happy hour...

San Francisco restaurateur Charles Phan plans to serve beer and wine, and depending on liquor licensing, perhaps cocktails as well. “For faculty and staff on campus, it will be a really wonderful place to come to and have a glass of wine,” Wolch says. “Right now, we have The Faculty Club bar, which is a very historic spot, but this is going to be much more contemporary.”

And for morning coffee...

Phan’s plan for made-to-order coffee is bound to be a boon for both faculty and students. “We’ll have a brand-new espresso machine,” Phan says. Wolch adds, “Most...

Ideas and Innovation
chicken herbs

We make and broadcast short YouTube videos on TV monitors to educate our customers about cooking techniques, like how to cut up a chicken or what herbs and spices go well together. The monitors also are used to display daily menus, nutritional and allergen information, upcoming foodservice events and local weather forecasts.

FSD Resources