Combine this Gruyere Grits with Mushrooms and Crispy 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.
salt and pepper
Cover the grits with water and stir; allow the grits to settle and the pour the water off the grits, together with the bran that is floating on top of the water.
Combine 2 cups of water and 1/2 cups of grits and bring to a boil. Please check the directions on your grits 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 grits are simmering, clean and slice the mushrooms and cut the bacon in tiny cubes.
Heat the oil in a skillet and add the mushroom, bake them slowly, so all the juices evaporate. Once done, add the lemon juice.
Bake the pancetta crispy in a separate skillet. Transfer the bacon to a plate with a few layers of kitchen towels that will absorb the grease (you will not need it for this recipe).
While the mushrooms and bacon are baking, grate the cheese.
Cut the chives in strips or chop it.
Combine the ingredients. Mix the cheese into the grits and season with salt and pepper.
Divide the grits over 2 plates or bows, then divide the mushrooms and the bacon on top of the grits and finish it with the chives.