Stone Ground Grits Recipe

Preparation

1. 1

   Cook the Grits

   In a large pot, bring 4 cups of water to a boil. Stir in the stone ground cornmeal and salt. Reduce heat to low and simmer, stirring frequently, until thickened (about 20-25 minutes).

2. 2

   Prepare the Bacon

   In a skillet over medium heat, cook the applewood smoked bacon until crispy. Remove from skillet and crumble. Reserve 1 tablespoon of bacon fat.

3. 3

   Wilt the Greens

   In the same skillet, add the reserved bacon fat and sauté the wilted greens until tender (about 3-5 minutes). Season with black pepper.

4. 4

   Make the Vinaigrette

   In a small bowl, whisk together cider vinegar, honey, and olive oil. Set aside.

5. 5

   Combine and Serve

   Once the grits are cooked, stir in the mixed artisanal cheeses until melted and creamy. Serve the grits topped with wilted greens, crumbled bacon, and drizzle with cider-honey vinaigrette.