2 cups water
2 cups milk
1/2 teaspoon salt
1 1/2 cups (6 ounces) shredded smoked Cheddar cheese
1/4 cup thinly sliced green onion
3/4 teaspoon freshly ground pepper
3 tablespoons unsalted butter, melted
3-4 slices bacon, cooked and torn
- Coat a 13 x 9-inch baking pan with cooking spray.
- Bring water and milk to a boil in a medium saucepan; whisk in salt and grits. Reduce heat and simmer, covered with a spatter shield, until tender, about 15 minutes. Remove from heat and stir in cheese, green onion, and pepper. Spread evenly into prepared pan; cover with plastic wrap, and refrigerate until chilled, 2 hours or overnight.
- Preheat oven to 400°F. Line 2 rimmed baking sheets with parchment paper. Loosen edges of grits with a knife and turn out onto a cutting board. Use a 1 3/4- to 2-inch round cutter to cut out grits rounds; brush the grits rounds on both sides generously with melted butter.
- Bake until crispy and browned on bottoms, about 20 minutes. Flip and cook until lightly browned on the other sides. Place on a serving platter; top each with a teaspoon of Old Mill Corn Relish and a piece of bacon. Serve warm.