Recipe courtesy of Cara Firestone, finalist in the 2012 Organic Creamery® recipe contest
Yield: 8 servings
c. quick cooking grits
ounces gorgonzola cheese
eggs slightly beaten
c. fig preserves
Italian-style grating cheese
Preheat oven to 300° F.
Fry bacon and chop into 1/2" pieces. Set aside.
Cook grits according to package directions, using 3 cups water. Stir in butter, eggs, bacon and gorgonzola cheese. Pour into greased 9" x 9" pan. Top with spoonfuls of fig preserves and gently swirl the preserves into the grits by pulling a knife through the casserole. Bake for 1 hour. Remove from oven and grate Italian-style grating cheese over the casserole. Return to oven and bake for 5 more minutes.
This recipe may be refrigerated overnight after assembly and baked the following morning.
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