Skip to Content

During this time, our thoughts are with all those affected by the Coronavirus disease (COVID-19) around the world.

Like any family, we are in this together and we are here for you.

For us, that means continuing to safely produce the essential products that our communities rely on with the utmost of care. On the ground, we have implemented the strict precautionary measures from local and global experts to help keep our people safe. We want to express our gratitude to every Saputo employee for their ongoing passion and dedication during these unprecedented times.Read more

  • Prep Time
    -
  • Cook Time
    -
  • Servings
    8

Fig, Bacon & Gorgonzola Grits

Main Ingredient: Rice / Grains

Yield: 8 servings

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

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

  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.

NOTE:

  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.

More Recipes You Might Like. . .

  • Prep Time
    -
  • Cook Time
    -

Eggplant "Parmigiana" Style

  • Prep Time
    -
  • Cook Time
    -

Chicken Jambonette with Gouda