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Fig, Bacon & Gorgonzola Grits

Main Ingredient: Rice / Grains

Yield: 8 servings

Recipe courtesy of Cara Firestone, finalist in the 2012 Organic Creamery® recipe contest


  • 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


  1. Preheat oven to 300° F.
  2. Fry bacon and chop into 1/2" pieces. Set aside.
  3. 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.


  1. 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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