Served at the 2018 Wild Bacon Wine Trail
1 Bottle of Seyval
6 Cups of Chicken Stock
6 Cups of Water
¼ Cup of Minced Dried Onion
1 Cup of Dried Shitake Mushroom
1 tbl Celery Salt
1 tbl Coarse Black Pepper
Add all ingredients into a stockpot and bring to boil. Let simmer for additional 30 minutes and keep hot until bacon is ready.
2 tablespoon Cajun Spice
2 tablespoon BBQ Rub
1 lb Chopped Baked Bacon
Combine all ingredients onto a baking sheet with sides and bake the bacon at 325°F until crispy. Keep 1/3 of the crispy bacon off to the side for topping. Add the rest of the bacon including drippings to the hot stock.
Bring completed stock to a boil and add Corn Grits to the stock while stirring to cook the Grits (Grits should be 2 parts stock to 1 part Grits). Add ½ cup of Parmesan cheese and ½ stick of butter for creamy texture. Reduce heat to low for 15 to 20 minutes allowing the Grits to finish cooking. Serve in bowls with crispy bacon topping and chopped chives.
Serve with Robller Seyval.