Grit Blogs > Country Cooking

Grizzly Baked Grits

A photo of Chuck MalloryDon't kick me out of the Midwest, but I don't like corn on the cob. I am not sure how I grew up in Missouri and ended up that way, but I'm sure there is someone in New York City who likes to wear OshKosh B'gosh overalls.

Friends in Chicago are astonished I don't like corn. "But you're from the South," they cry, referring to north Missouri and the Kansas City area. Everybody in Chicago thinks I'm from the South and that my slight twang is deep southern. And since my kinfolk originally comes from Kentucky, which really is the South, not liking corn is especially an abomination.

So I had to come up with a variation I could like. Cornbread is okay, and maybe soup with about ten percent corn. I don't like grits because they're runny and the only acceptable runny dish for me is oatmeal. So I decided to bake the grits, and doll them up with some extras. Here are grits anyone can like!

grits

GRIZZLY GRITS

  • 4 slices of bacon, chopped
  • 1 large white onion, diced
  • 4 cups whole milk
  • 1/4 cup unsalted butter
  • 1/2 teaspoon coarse salt
  • 1 cup uncooked quick-cooking grits
  • 1 1/2 cups grated Swiss cheese
  • 2 tablespoons grated Parmesan cheese

Preheat oven to 350 degrees. In a large, heavy skillet, fry bacon. When done, set bacon slices aside. Drain all but about 2 tablespoons bacon grease. Place onion in pan and saute until golden brown, about 10-15 min. Remove cooked onions and set aside.

In the same skillet, put milk, butter and salt. Heat to bubbling (almost boiling), stirring occasionally to prevent burning. Sprinkle one-fourth of grits into mixture, stirring constantly. Continue adding grits, 1/4 cup at a time, and stirring. Constantly stir until mixture becomes thick and bubbling. Remove from heat. Stir in bacon, onion, and 1 cup of the grated swiss cheese.

Butter a 2-quart baking dish. Spread cooked grit mixture evenly into pan, then sprinkle with remaining grated cheese. Sprinkle on parmesan cheese. Bake uncovered in a 350 degree oven for 20 to 25 minutes. Slice and serve warm.

Leftovers note: If you have leftovers the next day (store in the refrigerator), make "fried" Grizzly Grits. Cut the baked grits into inch-size cubes. Place butter in a heavy skillet and heat till warm. Saute each chunk on every side to get a brown crispy crust.

della sinnock_2
8/28/2010 1:04:35 PM

mmmmmmmmmmmmmmmmmmmm, deeeelish!!!!!!!!!! :-)


chuck mallory
7/10/2010 1:27:37 PM

@Nebraska Dave, if you don't like sweet tea, you're not livin'! I sneaked sweet tea into the photograph here. I have been wanting to do a food shot with these trianglar plates and cups for a long time. I bought 12 of them at an antique shop in Perry, Missouri. They are from the 1960s, were new in the box, and cost $21. I have since seen the same stuff in Chicago and Austin TX antique shops for $50+ for a set of four. That cup is really a coffee or punch cup but I figured sweet tea is so good it can go in anything.


nebraska dave
7/9/2010 11:41:22 PM

@Chuck, I am a true Nebraskan with the meat, potatoes, and corn mentality but I love all those southern delicacies. Fried Okra, Grits, Jambalaya, red beans and rice, black-eyed peas, Gumbo, and, of course, fried chicken. I haven’t acquired the taste for the sweet tea though. I really haven’t tried the crawdads so I don’t know about that. Here we use them for bait when we go fishing. This recipe for grits is an interesting one for sure. Thanks for all the wonderful recipes you have given us.


carmen_2
7/9/2010 6:38:17 PM

Hi Chuck... I am a born and bred YANKEE that loves grits yet no one else in my family will eat them. I will be trying your recipe to see if I can get the "Boston Baked Bean" eating other Yankees in my family to like them. They are a good starch to serve instead of potatoes once in awhile.It sounds like a great recipe! Thanks for sending it in...Carmen from Homeland Farm