OK, this recipe is good. We got this from Liz as part of the Recipe Contest – and incidentally, you have until Friday, September 28th to submit your entries to recipes@baconsaltblog.com (if you miss the deadline, don’t despair – we’ll do something with them down the road and will probably have another contest). Directly from the chef (thanks Liz!):

I ordered some bacon salt a few weeks ago, and I’ve slowly been experimenting with adding it to my favourite foods.  The other night I tried out a recipe for cheese grits with bacon salt, and it was so good I thought I should share it with you.  Feel free to put it on the website!

Best wishes,

Liz

INGREDIENTS

1 cup water
1/2 cup quick-cooking grits, dry
2 tablespoons butter
60g strong cheddar cheese, grated
1/4 teaspoon (or to taste) bacon salt (hickory or pepper)
1/2 teaspoon Worcestershire sauce
Dash of Tabasco chipotle sauce
1 egg, beaten

DIRECTIONS
Preheat oven to 175c, and lightly grease an ovenproof dish.
In a medium saucepan, bring the water to a boil. Stir in grits, and reduce heat to low. Cover, and cook 5 to 6 minutes, stirring occasionally. Mix in the butter, cheese, sauce and bacon salt, continue cooking for a few minutes more, until the cheese is melted. Remove from heat, cool slightly, and fold in the egg. Pour into the prepared baking dish.
Bake for 1 hour in the preheated oven, or until the top is lightly browned.