Grits au Gratin

grits au gratin

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.

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