I think the most efficient way to convey how spectacularly delicious this tastes is to tell you about the night I made it. I made the mistake of making this dish at the same time as dinner the other night, and my husband and I ended up eating half of the tart and forgetting entirely about the dish that I actually had planned for dinner. I got the idea for a grits tart after seeing Daisy of Daisy’s World make a polenta tart with goat cheese and tomatoes. I love grits for breakfast, so I thought hm, how about grits with bacon, eggs, scallions, and cheese all in one bite? And so, this recipe was born. Oh, and the great thing about making this is you will have breakfast for days (or not, if you eat it all for dinner). Here’s how to do it:
Yield: 1 11 inch tart
1.5 cups yellow grits
2 cups cold water
5 slices bacon, cooked and crumbled
4 scallions, thinly sliced
4 oz mascarpone cheese, at room temperature
8 oz sharp cheddar cheese, grated
salt and pepper
Preheat the oven to 375 degrees F. Grease an 11 inch tart shell with butter or oil.
In a saucepan, bring the yellow grits and water to a boil, then cook for 2 minutes, stirring frequently. Season to taste with salt and pepper. Spread the grits evenly out into the pan, using a flat turner or knife to straighten up the edge.
Bake for 20 minutes. Take the tart out of the oven and let it cool slightly, and increase oven temperature to 400 degrees F.
Whisk to combine the eggs, bacon, scallions, mascarpone, and cheddar cheese. Add a generous pinch of salt and pepper, and pour the mixture into the grits tart shell.
Bake for 15 minutes until slightly browned on top. Serve and enjoy!
Crust adapted from Daisy’s World. Breakfast Tart original.