COOK THE ISSUE #97

Baked Cheddar Grits with Bacon

By Pielove, member

February 7th, 2009

This recipe was good. As a Yankee transplanted to the Midwest, I do not get grits. I also didn't feel like buying grits that I would likely never use up, so I used really good stone-ground cornmeal. Still, this was light, fluffy, and cheesy with a good corn taste. I cooked it in a wider, shallow dish because I love crusty edges and these edges did not dissapoint! We had the bacon on the side so it would preserve its crunch. Given that this was a huge production that took a long time to make and produced tons of dishes, in the future I would probably just make a pan of cornbread.

posted in: Gallery, Cook the Issue 97

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Update, March 6, 2009: This contest has now ended and we're tallying the results. The winner will be posted shortly. Feel free to continue to post your photos, though they will no longer be counted towards your total.

Over the course of two months, we’re challenging you to cook as many of the recipes in the February/March issue (issue 97) as you can, upload photos of what you make, and tell us what you love, what you don’t love, and what else you want to know. Taking the challenge is easy. The most prolific member for this issue’s challenge will win a cookware shopping spree from Cooking.com, and fifty runners up will receive a copy of Fine Cooking’s Make it Tonight special issue.

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Baked Cheddar Grits with Bacon

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