In The Beginning Recipe

1. Prepare and poach

Cut the slab bacon into 1/2-inch thick strips (or use thick-cut slices). Place bacon in a sauté pan in a single layer. Add 2 cups water — the water should come about three-quarters up the bacon. Bring to a gentle simmer over medium heat and poach for 12–15 minutes, skimming any foam. This renders fat gently and cooks through. Remove bacon to a wire rack set over a tray; reserve poaching liquid if desired for another use.

2. Chill

Let the bacon cool on the rack at room temperature for 10 minutes, then refrigerate uncovered for at least 30 minutes (or up to 2 hours). Chilling firms the bacon so it crisps evenly in the next steps.

3. Bake to dehydrate (optional but recommended)

Preheat oven to 375°F (190°C). Lay chilled bacon on a wire rack set over a rimmed baking sheet. Sprinkle with kosher salt and freshly ground black pepper. Bake 12–15 minutes until edges start to brown but not fully crisp. This step further renders fat and dehydrates the bacon for an ultra-crisp finish.

4. Shallow fry to finish

Heat 1/4 cup neutral oil in a heavy skillet over medium-high heat until shimmering. Add bacon in a single layer (work in batches if needed). Fry 1–2 minutes per side until deeply crisp and golden. Transfer to a paper-towel-lined rack briefly to drain. Keep warm in a low oven (200°F / 95°C) while finishing other components.

1. Bring liquid to a boil

In a medium saucepan, bring 4 cups chicken stock to a simmer over medium heat.

2. Add grits slowly

Whisk in 1 cup stone-ground grits slowly to prevent lumps. Reduce heat to low, cover with a tight-fitting lid tilted to allow steam to escape, and cook for 20–25 minutes, stirring every 5 minutes, until the grits are tender and thickened. If the grits become too thick, stir in a little additional hot stock or water (1–2 tbsp at a time).

3. Finish and season

Once grits are tender, remove from heat. Stir in 2 tbsp unsalted butter, 1/2 cup whole milk, 1 tbsp Dijon mustard, and 1 tsp whole-grain mustard until smooth. Fold in 1/2 cup finely grated sharp cheddar cheese until melted. Season with 1 tsp salt and 1/4 tsp black pepper, taste and adjust seasoning. Keep covered and warm until plating.

1. Roast the peppers

Preheat broiler or gas burner. If using broiler, place peppers on a rimmed baking sheet under high broiler for 10–15 minutes, turning every 3–4 minutes, until skins are charred all over. If using a gas burner, hold peppers with tongs and char until blackened. Transfer peppers to a bowl and cover tightly with plastic wrap or a lid to steam for 10 minutes; this loosens skins.

2. Peel and seed

When cool enough to handle, peel off the charred skins (do not rinse under water; just rub with a paper towel). Remove stems, seeds, and membranes. Roughly chop the roasted pepper flesh and set aside.

3. Make the marmalade

Heat 1 tbsp olive oil in a medium skillet over medium heat. Add 1 tbsp finely chopped shallot and 1 tsp minced garlic; sauté 1–2 minutes until softened and fragrant, not browned. Add chopped roasted peppers, 2 tbsp sugar, 1 tbsp red wine vinegar, 1 tsp lemon juice, 1/4 tsp smoked paprika, 1/8 tsp red pepper flakes (if using), 1/2 tsp salt and 1/4 tsp black pepper. Stir to combine and simmer over low heat, stirring occasionally, until mixture thickens and becomes jammy, about 10–12 minutes. Taste and adjust balance of sugar, acid, and salt. Remove from heat and let cool slightly — it will thicken further as it cools.

Portion the mustard grits into warmed bowls or onto plates (about 1/2 cup grits per serving). Arrange 3–4 pieces of triple-cooked bacon on top of each portion. Spoon 1–2 tablespoons of roasted red pepper marmalade alongside or in a small quenelle atop the grits and bacon. Sprinkle snipped fresh chives and a few microgreens or baby arugula leaves for color and brightness. Serve immediately.