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Charleston Grit Cake

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45 mins - 1 hour






1 cup Rock House Farm Stone Ground Grits

1/4 cup butter

4 oz. (approximately 4 slices) Farmview Market Housemade Bacon, 1/4" diced

3/4 cup onions, small diced

1 cup shredded Andrew & Everett Shredded Sharp Cheddar Cheese

1 cup scallions


  • Combine grits and 2 ½ cups water in medium saucepan. Let grits stand 8 -10 minutes.
  • Skim kernels from the top then bring to a boil.
  • Once boiling, reduce to a simmer for approximately 15 minutes, stirring occasionally.
  • Add butter and simmer 5 more minutes, stirring occasionally.
  • In a sauté pan, cook the pork on medium heat until crispy.
  • Add onion and cook 5 more minutes.
  • Drain and safely discard the bacon grease.
  • Add bacon and onion mixture to the hot grits.
  • Add cheese and scallions, mix thoroughly.
  • Spread grits out in a 2 quart casserole dish and cool in the fridge (preferably overnight).
  • Once cooled, remove from dish and cut desired shape and place on a baking pan.
  • Reheat in the oven 12-15 minutes at 350F.