Braised Bacon with White Cheddar Polenta Grits
Recipe by Chef Michelle Wallace.
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.
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 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
Directions
Bacon & Broth
Preheat the oven to 350°F.
Heat a Dutch oven over medium to medium-high heat. While heating, score the fat side of the slab bacon.
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.
Lower the heat to medium. Add shallots and cook for 4 minutes. Stir in garlic and cook for 1 more minute.
Add tomato paste and fry while stirring for 3 minutes. Deglaze with white wine and cook for 2 minutes.
Gradually add chicken stock, stirring to combine. Add thyme, bay leaves, Cajun seasoning, and lemon juice. Stir well.
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.
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.
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.
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.
Adjust consistency with more milk if needed, and season to taste with additional salt.
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.
Fill a saucepan with 2–3 inches of water. Bring to a boil, then reduce to a gentle simmer. Add 1 teaspoon white vinegar.
Crack each egg into separate ramekins.
Create a gentle whirlpool in the simmering water. Carefully slide one egg into the center.
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.
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.
Add a poached egg beside the bacon. Top with the dressed frisée.
This recipe features
Raw Half Slab Cherrywood Smoked Bacon
This recipe features
Raw Half Slab Cherrywood Smoked Bacon
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