Fig, Bacon & Gorgonzola Grits
Main Ingredient: Rice / Grains
Yield: 8 servings
Recipe courtesy of Cara Firestone, finalist in the 2012 Organic Creamery® recipe contest
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- Serving
- 8
Ingredients
- 6 slices bacon
- 1 c. quick cooking grits
- 4 ounces gorgonzola cheese
- 1/2 c. butter
- 2 eggs slightly beaten
- 1/4 c. milk
- 1/2 tsp. salt
- 2/3 c. fig preserves
- Italian-style grating cheese
Directions
- Preheat oven to 300° F.
- Fry bacon and chop into 1/2" pieces. Set aside.
- Cook grits according to package directions, using 3 cups water. Stir in butter, eggs, bacon and gorgonzola cheese. Pour into greased 9" x 9" pan. Top with spoonfuls of fig preserves and gently swirl the preserves into the grits by pulling a knife through the casserole. Bake for 1 hour. Remove from oven and grate Italian-style grating cheese over the casserole. Return to oven and bake for 5 more minutes.
NOTE:
- This recipe may be refrigerated overnight after assembly and baked the following morning.
Suggested Cheeses
Salemville® Gorgonzola
Salemville® Gorgonzola Cheese gained widespread fame by winning “Best American-Made Blue Cheese” at the World Championship Cheese Contest in 2000.
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