Step 1

When cooking grit it's important to remember the ratio you need to remember is 4:It's 4 cups of liquid to 1 cup of stone-ground grits.

Step 2

In a large heavy saucepan or stock pot bring water, salt, and butter to a boil, then carefully whisk in the grits gradually, stirring constantly with a wooden spoon. Reduce the heat to simmer and cook covered, stirring often, until water is absorbed and grits are thickened, about 30-40 minutes.

Step 3

Stir in bacon and cheese, season to taste and pour into a greased 9x9" square pan or a 11x7" rectangle pan. Cover with foil and refrigerate overnight.

Step 4

Remove the pan from the from the refrigerator and pat the top of the grits down with a paper towel to get rid of any moisture. Dust the top of the grits with flour. Place parchment paper on top and a baking sheet on top of the parchment paper. Invert the entire thing and remove the original pan. Using a paper towel again dot the top of the grits to get rid of any moisture. Dust the bottom side of the grits, now visible, with flour. Cut into squares or rectangles.

Step 5

Fry with butter or bacon fat (optional). After several minutes carefully turn each piece and brown the other side. Remove from the pan and serve with maple syrup poured on top.