Grits with Benton’s Bacon Broth and Charred Onion

Shelton Farms Grits with Benton’s bacon broth and charred onion is one of the first dishes I put on the Dogwood menu after my transition from The Barn. A cooking school favorite, it is my ode to Foothills Cuisine®. All components in this dish are available in the terroir of the Great Smoky Mountains. Dogwood Executive Chef Sarah Steffan describes this dish as “a big warm hug in a bowl” and I agree!

Grits
Yield: 1 quart
1 cup dry grits (Shelton Farms, Anson Mills or any stone ground grits will work)
1 pint milk
1 pint water
2 oz butter

In a pot, bring the milk and water to a simmer. Season with salt. Slowly whisk in the dry grits, and stir until thickened. Turn the heat down to low, and cook the grits covered until tender, usually about 2-3 hours. Make sure to whisk frequently; grits have a tendency to stick to the bottom of the pot. To finish, whisk in the butter and check seasoning.

Onion Oil
Yield: 3 ounces
1 bunch chives
4 oz neutral oil

Blend the chives with the oil until smooth, and pour into a pan on medium-high heat. The oil should turn a vibrant green. To retain this color, immediately pour the oil into a mixing bowl on top of an ice bath, and stir until chilled. Strain through a coffee filter for optimal clarity. (This is a great method for any green herb oils!)

Bacon Broth
Yield: 1 quart
1 pound Benton’s bacon ends (regular Benton’s bacon or a smoky bacon will work)
¼ oz dry porcini (rehydrated in 4 oz hot water)
1 onion
1 carrot
2 stalks celery
1 head garlic
1 sprig thyme
Mushroom trim
3 oz red wine

Roughly chop the bacon and vegetables. In a pot, render about ¼ of the bacon. Sauté the mushroom trim and vegetables in the bacon fat. Deglaze with red wine, and cook until the wine is almost evaporated. Add the rest of your bacon, thyme, rehydrated mushrooms (with liquid) and water. Cover and keep on a low simmer for about 2 hours. Strain out the liquid and chill. When chilled, the fat will solidify at the top and can be removed.
Leftover broth can be frozen for future use.

Cipollini Onions
4 cipollini onions cut in half at the middle
Sear the cippolini’s, cut side down, on medium heat. When they are golden brown, flip and season with salt. Depending on size, they may need some time in the oven to become tender. Peel and separate the onions into rings.

Hen of the Woods Mushrooms
2 oz, thinly sliced
Thinly slice hen of the woods mushrooms (about 1/8”). You can substitute any type of firm mushrooms.

Greens
Use watercress, purple mizuna, arugula or any spicy green for garnish.


Assembly
Place a large spoonful, about 3 oz, of grits in the center of a bowl. Heat up 2 oz per portion of the bacon broth with a few slices of the mushrooms, and pour over the grits. Place a few pieces of the roasted onion on the grits, and drizzle in a few drops of the onion oil. Finish with a garnish of spicy greens.

– Trevor Iaconis, Sous Chef at the Dogwood at Blackberry Farm