BLUE CHEESE GRITS RECIPE RECIPES

Steps:

• Bring milk, minced garlic, and 1 teaspoon salt to a boil in a medium saucepan; gradually stir in grits. Cover, reduce heat, and simmer, stirring occasionally, 10 minutes.
• Whisk in blue cheese and butter until melted. Whisk in remaining 1/4 teaspoon salt, cream, and remaining ingredients; pour into a lightly greased 1 1/2-quart soufflé dish.
• Bake at 325° for 1 hour. (Center may be slightly soft.)

Steps:

• Using a sharp knife, remove stem and base from squash and discard; slice squash in half lengthwise. Remove seeds and pulp with a spoon, and discard. Using a vegetable peeler, remove and discard skin. Cut each squash half into 2 pieces. Grate, using large holes of a box grater, to yield 4 cups grated squash. Wrap grated squash in paper towels, and squeeze out as much moisture as possible. Transfer grated squash to a medium bowl; set aside at room temperature. 
• Heat a nonstick skillet over medium. Add bacon. Cook, stirring occasionally, until crisp, about 6 minutes. Using a slotted spoon, transfer bacon to a plate lined with paper towels, and set aside. Reserve 1 tablespoon drippings.
• Preheat oven to 375°F. Bring milk to a gentle boil in a large saucepan over medium-high. Whisk in yellow grits and grated squash; return to a boil, whisking constantly. Reduce heat to low; simmer mixture, whisking often, until grits are mostly tender and thick, about 15 minutes. Whisk in butter, crème fraîche, thyme, chopped sage, kosher salt, pepper, 1½ cups of the cheese, and reserved bacon drippings. Continue simmering, stirring occasionally, over low until well combined and creamy, about 5 more minutes. 
• Grease a 13- x 9-inch baking dish with butter. Pour grits mixture into baking dish, and smooth top with a spatula. Sprinkle bacon and remaining ½ cup cheese evenly over top; arrange sage leaves on surface. Bake in preheated oven until cheese is melted and golden brown and sage leaves are crisp, about 20 minutes. Remove from oven; cool 5 minutes before serving.