Cheddar Grits And Bacon Roulade Recipe

Name: Cheddar Grits And Bacon Roulade
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons unsalted butter; 3 tablespoons all-purpose flour plus additional for dusting; 1 cup whole milk; 1/8 teaspoon freshly grated nutmeg; 1/2 teaspoon salt; 1/2 teaspoon black pepper; 4 large egg yolks; 2 cups cold water; 1/2 cup quick-cooking grits (not instant); 4 1/2 oz coarsely grated extra-sharp Cheddar (1 3/4 cups); 6 large egg whites; 8 bacon slices (7 oz), cooked until crisp, then drained and crumbled (1 cup); 1/3 cup finely chopped scallion; a 15- by 10-inch shallow baking pan; parchment paper

Servings: persons

3 tablespoons unsalted butter
3 tablespoons all-purpose flour plus additional for dusting
1 cup whole milk
1/8 teaspoon freshly grated nutmeg
1/2 teaspoon salt
1/2 teaspoon black pepper
4 large egg yolks
2 cups cold water
1/2 cup quick-cooking grits (not instant)
4 1/2 oz coarsely grated extra-sharp Cheddar (1 3/4 cups)
6 large egg whites
8 bacon slices (7 oz), cooked until crisp, then drained and crumbled (1 cup)
1/3 cup finely chopped scallion
a 15- by 10-inch shallow baking pan; parchment paper

1
Put oven rack in middle position and preheat oven to 350u00b0F. Butter baking pan and line with parchment paper, then butter paper. Dust pan with flour, knocking out excess.
2
Melt butter (3 tablespoons) in a 1- to 1 1/2-quart heavy saucepan over moderately low heat, then add flour and cook roux, whisking, 3 minutes. Add milk in a slow stream, whisking, then add nutmeg, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Increase heat to moderate and bring to a boil, whisking constantly, then reduce heat and simmer mixture, whisking occasionally, 5 minutes. Remove from heat and add egg yolks 1 at a time, whisking well after each addition. Transfer to a large bowl and cover surface of mixture with a sheet of buttered parchment (buttered side down, to keep yolk mixture from forming a skin), pressing gently.
3
Bring water to a boil in cleaned saucepan and gradually add grits, whisking constantly. Reduce heat and simmer, uncovered, stirring occasionally, 5 minutes. Remove from heat and whisk in 1 cup cheese, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper. Whisk grits into yolk mixture until combined well.
4
Beat egg whites in another large bowl with an electric mixer at medium-high speed until they just hold stiff peaks, then stir one third of whites into yolk mixture to lighten. Fold in remaining whites gently but thoroughly.
5
Spread evenly in lined baking pan, then bake until golden and firm to the touch, 25 to 30 minutes.
6
Toss together bacon, scallion, and remaining 3/4 cup cheese in a bowl.
7
Remove roulade from oven and cover with well-buttered parchment paper (buttered side down) and then a kitchen towel and invert a baking sheet over towel. Invert roulade onto baking sheet. Carefully peel off parchment from top of roulade and discard, then trim 1/4 inch from each short side of roulade. Scatter bacon mixture evenly over top of roulade.
8
Starting with a long side, roll up the roulade jelly-roll style, using towel to help lift and support as you roll and carefully removing parchment as you go. Arrange roulade, seam side down, on baking sheet and bake, uncovered, just until cheese is melted, about 5 minutes.

1722

kcal

Calories

130

Fat

Carbs

118

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 3 tablespoons unsalted butter, 3 tablespoons all-purpose flour plus additional for dusting, 1 cup whole milk, 1/8 teaspoon freshly grated nutmeg, and more.

Yes, Cheddar Grits And Bacon Roulade falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Cheddar Grits And Bacon Roulade

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions