Gruyere Grits with Mushrooms & Bacon

Stone-ground cornmeal is the ingredient worth seeking out. Its texture is more substantial than regular or quick-cook versions, and the whole grain process gives it a nuttiness that makes it taste like it has already done something before the cheese even arrives. It needs a rinse first, covered with water, stirred, and the bran that floats to the surface poured off, then about thirty minutes of gentle simmering until thick and creamy. No milk, no cream, no stock needed: good Gruyère stirred in at the end provides all the richness the bowl requires.

The mushrooms and bacon cook separately and are brought together over the grits at serving. The mushrooms go in on low heat until they release all their moisture, then briefly on high with a squeeze of lemon juice, a method that concentrates their flavor rather than steaming it away. The bacon cooks until properly crispy. Two bowls, the Gruyère still warm and slightly stringy, the bacon still crunching on first bite.

One new thing I learned, living here in the South is the use of stone-ground cornmeal as apposed to regular. The stone-ground version is so much more flavorful and so much more texture, it’s like a whole grain version. Read here all about the differences and similarities between cornmeal, corn flour and cornstarch.

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Key Ingredients in This Recipe

You’ll find the complete list of ingredients and exact quantities in the recipe below.

• Stone-ground cornmeal – I used white, but yellow works the same way. You can also use regular cornmeal or even quick-cook, but I encourage you to try stone-ground as it is so much more flavorful.
• Olive oil
• Mushrooms
• Lemon juice
• Bacon – or use pancetta.
• Gruyère cheese – a Swiss cheese with a strong flavor, but not too aggressive. Any cheese can be used; a cheddar, Jack, Gouda. I would pick an aged cheese, something with flavor that will not be overpowered by the bacon and mushrooms.
• Chives

How to Make Gruyère Grits with Mushrooms & Bacon

Step 1 – Stone ground cornmeal need an extra step in the preparation that regular cornmeal does not need . In order to get rid of pieces of bran that are still in the mix, you cover the cornmeal with water and stir; allow the grits to settle and then pour the water off, together with the bran that is floating on top of the water. What is left is your stone-ground cornmeal.

Step 2 – Cook the cornmeal in water according to the directions on the packaging (they may differ from brand to brand). Turn the heat down and simmer uncovered for approx. 30 minutes. Stir periodically until water is absorbed and the cornmeal has thickened; add more water if necessary.

Step 3 – While the cornmeal is simmering, clean and slice the mushrooms, cut the bacon in tiny cubes, grate the cheese and chop the chives. In a skillet, slowly bake the bacon crispy and transfer it to a plate with a few layers of paper towels that will absorb the grease.

Step 4 – To the same skillet, add the mushrooms and sauté them slowly, so all the juices evaporate. Once done, add the lemon juice.

Step 5 – Once the cornmeal is done, mix the grated cheese, add some salt & pepper if needed and divide the creamy mixture over 2 plates or bowls. Divide the sautéed mushrooms and crispy bacon on top and finish with the chives.

Other Recipes with Cornmeal to Try