Braised Bacon with White Cheddar Polenta Grits
Chef-Driven, Menu-Ready Dish
This hearty yet refined dish features Jones Dairy Farm Cherrywood Smoked Slab Bacon, seared and slow-braised in a tomato-thyme broth until tender. It’s paired with rich, white cheddar polenta grits and finished with a poached egg and lemon-dressed frisée for a balanced plate that works beautifully on brunch or lunch menus. Bold Southern flavors, elegant plating, and dependable back-of-house execution make it a standout offering. Recipe by Chef Michelle Wallace.
Ingredients
| Amount / Quantity | Ingredients |
|---|---|
| 4 portions | Jones Dairy Farm Raw Slab Cherrywood Smoked Bacon, cut into 2×2 inch squares |
| 2 | shallots, julienned |
| 4 cloves | garlic, minced |
| 1 tablespoon | tomato paste |
| 1 1/2 cups | cherry tomatoes, halved |
| 1/4 cup | dry white wine |
| 1 quart | chicken stock |
| 1 sprig | fresh thyme |
| 2 | bay leaves |
| 2 teaspoons | Cajun seasoning |
| 1 | lemon, juiced |
salt, to taste | |
White Cheddar Polenta Grits: | |
| 4 cups | water |
| 2 cups | chicken stock |
| 1 teaspoon | kosher salt |
| 4 oz. | butter, unsalted |
| 1 1/2 cups | polenta grits |
| 1 cup | white cheddar |
| 1/2 cup | milk |
Garnish: | |
frisée | |
lemon juice and zest | |
olive oil | |
| 1 teaspoon | white vinegar |
| 4 | eggs |
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Directions
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Bacon & Broth
Preheat the oven to 350°F.
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Heat a Dutch oven over medium to medium-high heat. While heating, score the fat side of the slab bacon.
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Add olive oil to the pan, then place the bacon pieces scored side down. Sear for 4–5 minutes, then flip and sear the other side for another 4 minutes. Remove bacon and set aside.
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Lower the heat to medium. Add shallots and cook for 4 minutes. Stir in garlic and cook for 1 more minute.
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Add tomato paste and fry while stirring for 3 minutes. Deglaze with white wine and cook for 2 minutes.
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Gradually add chicken stock, stirring to combine. Add thyme, bay leaves, Cajun seasoning, and lemon juice. Stir well.
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Return seared bacon to the pot. The broth should come halfway up the bacon. Cover with a lid. Transfer to the oven and cook for 1 hour.
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Remove the lid and foil, and cook uncovered for another 30–45 minutes, until the bacon is nearly fork-tender and the broth has slightly reduced.
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Remove the pot from the oven. Discard the thyme sprig and bay leaves. Taste the broth and adjust seasoning with salt or more Cajun seasoning, if needed.
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Polenta Grits
In a saucepan, combine water, chicken stock, butter, and salt. Bring to a simmer. Slowly whisk in polenta grits. Stir frequently for 25–30 minutes until tender. -
Stir in cheese and milk until melted and smooth.
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Adjust consistency with more milk if needed, and season to taste with additional salt.
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Garnish
Rinse and prepare the frisée. Place in a mixing bowl. -
In a separate bowl, whisk together lemon juice, lemon zest, and olive oil. Lightly dress the frisée and set aside.
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Fill a saucepan with 2–3 inches of water. Bring to a boil, then reduce to a gentle simmer. Add 1 teaspoon white vinegar.
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Crack each egg into separate ramekins.
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Create a gentle whirlpool in the simmering water. Carefully slide one egg into the center.
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Poach for 3–5 minutes, depending on desired doneness. Remove with a slotted spoon and drain on a paper towel. Season with salt and pepper. Repeat for all eggs.
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To Plate
Spoon grits into a pasta or shallow bowl. Place the braised slab bacon in the center. -
Drizzle with about 2 oz. of the broth and include some stewed tomatoes.
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Add a poached egg beside the bacon. Top with the dressed frisée.
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