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1
MAKE THE GRITS In a large heatproof bowl, soak the morels in the boiling water until softened, about 25 minutes.
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2
Rub them to remove any grit, then lift them out.
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3
Let the soaking liquid stand for 5 minutes so the grit falls to the bottom.
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4
Pour off the liquid, leaving any grit behind, and reserve.
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5
MAKE THE GRITS In a medium saucepan, cook the bacon over moderate heat until crisp, 8 to 10 minutes.
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6
Drain on paper towels, then coarsely crumble the bacon and set aside.
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7
Drain off all but 1 teaspoon of the bacon fat and add 1 tablespoon of the butter to the saucepan.
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8
Add the leek and cook over low heat, stirring often, until softened but not browned, about 8 minutes.
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9
Add the morels and garlic and cook over moderate heat, stirring, until fragrant, about 2 minutes.
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10
Add the reserved morel soaking liquid, cover and simmer over low heat until the morels are tender, about 10 minutes.
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11
MAKE THE GRITS Meanwhile, in a small bowl, blend the flour with the remaining 1 tablespoon of butter to make a paste.
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12
Uncover the saucepan and add the paste, stirring, until blended.
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13
Simmer the ragout over low heat, stirring occasionally, until the sauce has thickened, about 4 minutes.
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14
Stir in 2/3 of the chopped scallions.
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15
Season with salt and pepper.
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16
Remove the pan from the heat.
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17
MAKE THE GRITS In a large saucepan, bring the water to a boil.
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18
Add the grits and 1/2 teaspoon of salt, stir well and bring to a simmer.
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19
Whisk the grits and cover.
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20
Simmer over low heat, whisking often and vigorously, until the grits are thick, creamy and tender but still slightly chewy, about 1 hour.
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21
Stir in the milk and butter and season with salt and pepper.
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22
Add the cheese and stir until melted.
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23
Serve the grits in individual bowls, spoon the ragout on top and garnish with the remaining chopped scallion and the crumbled bacon.
