Corn, Bacon & Scallion Grits

Pair with Estate Chardonnay or Serve Alongside the Blackberry Short Rib Dish

Serves 4-6

Grits

1 cup grits
½ lb bacon chopped
2 cups fresh corn, cut off the cob
4 1/2 cups water, plus more as needed
1 1/4 tsp. kosher salt
4 Tbs. (1/2 stick) unsalted butter, at room temperature
2/3 cup grated medium-sharp cheddar cheese
2/3 cup grated medium-sharp cheddar cheese
1/3 cup grated Sonoma dry jack or parmesan cheese
1 bunch green onions minced
Freshly ground pepper, to taste

Method

In a pot over medium heat, cook the bacon until just crisp. Drain off bacon fat and reserve. Place bacon on paper towel lined plate. Add half of the reserved bacon fat to the pot, sauté the corn for 5 minutes over medium heat. Add the 4 1/2 cups water, salt and 2 Tbs. of the butter and bring to a boil. Slowly stream in grits, whisking constantly. Stir for two minutes to avoid lumps. Reduce the heat to low, cover and simmer, stirring occasionally, until tender, 45 to 60 minutes. If the grits become too thick, add more water. Remove the pot from the heat and stir in the remaining 2 Tbs. butter, cheddar, dry jack, bacon & scallions.