Gruyere Grits with Mushrooms & Bacon
Combine this Gruyere Grits with Mushrooms and Bacon with a crunchy green salad and you'll have a wonderful lunch or dinner. Creamy cheesy white grits with crispy baked bacon is a very satisfying dish. A coarse ground type of grits with flavorful Gruyere, bacon baked to a crisp and slices of mushroom bakes with a sprinkle of lemon juice.
Ingredients
- 2 cups water
- 1/2 cup white cornmeal stone-ground
- 1 tablespoon olive oil
- 8 ounces mushrooms
- 1 tablespoon lemon juice
- 2 ounces bacon
- 4 ounces Gruyère cheese
- salt & pepper
- chives
Instructions
- Cover the cornmeal with water and stir; allow the cornmeal to settle and the pour the water off the grits, together with the bran that is floating on top of the water.
- Combine water and cornmeal in a pan and bring to a boil. Please check the directions on the cornmeal package as 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 grits are thickened; add more liquid if necessary.
- While the cornmeal is simmering, clean 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.
- To the same skillet, add the mushrooms and sauté them slowly, so all the juices evaporate. Once done, add the lemon juice.
- Once the cornmeal is done, mix in 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.
Nutrition
Calories: 599kcalCarbohydrates: 35gProtein: 28gFat: 39gSaturated Fat: 16gPolyunsaturated Fat: 5gSodium: 612mgFiber: 5gSugar: 3g