baked cheddar grits with bacon

Bacon and Cheddar give simple grits a huge flavor boost. Whipped egg whites lighten the grits, making for a soufflé- like texture.

SERVES: 6

INGREDIENTS:

• 1 cup hominy grits (not instant or quick), such as Quaker® Old Fashioned Grits
• 1 1/2 cups grated sharp or extra-sharp white Cheddar (about 5 oz.)
• 1 Tbs. unbleached all-purpose flour
• 1 tsp. chopped fresh thyme
• Freshly ground black pepper
• 1 medium clove garlic
• 6 strips bacon (about 6 oz.), cooked until crisp and chopped into small bits
• 3 large eggs, separated
• 1/4 cup heavy cream
• Kosher salt

INSTRUCTIONS:

1. PREHEAT: Position a rack in the center of the oven and heat the oven to 350°F.
2. COOK GRITS: Put 4 1/2 cups water and 1/2 tsp. salt in a 4-quart saucepan, cover, and bring to a boil. Whisk the grits into the pan in a slow stream. Reduce the heat to medium low, cover, and simmer, whisking occasionally, until thickened, 12 to 15 minutes.
3. ADD CHEESE, GARLIC, BACON, AND SEASONINGS: In a large bowl, toss 1 1/4 cups of the cheese, the flour, thyme, and several grinds of pepper. Chop the garlic, sprinkle with a generous pinch of salt, and mash it into a paste with the side of a chef’s knife. Whisk the mashed garlic, the cheese mixture, and the bacon into the grits until blended and the cheese is melted. Season to taste with salt and pepper.
4. ADD EGG WHITES AND YOLKS: Scrape the grits into the large bowl. In a medium bowl, beat the egg whites and a pinch of salt with a hand mixer until they just hold stiff peaks. In a small bowl, whisk the yolks and cream; whisk this mixture into the grits. With a large spatula, gently stir one-third of the whites into the grits to lighten them and then fold in the remaining whites. Scrape the grits into an 8x8x2-inch glass or ceramic baking dish.
5. ADD CHEESE AND BAKE: Sprinkle the remaining 1/4 cup cheese evenly over the grits. Bake until puffed, browned, and bubbling, 50 minutes to 1 hour.

NOTE:

• Check the cheese’s sell-by date before purchase—be sure it’s at least a month away. Once you’ve gotten the Cheddar home and have removed its original packaging, store it in the refrigerator by wrapping it first in parchment or waxed paper and then in a layer of plastic wrap or foil. It will keep for several weeks. If any mold develops, simply cut it away, about 1/2 inch below the mold. If the cheese emits any off-odors or becomes slimy, discard it.