6 servings salt and pepper as needed for seasoning ( )
1 cup grits white stone ground
0.5 cup milk whole
Equipment
frying pan
baking sheet
sauce pan
oven
whisk
baking pan
grill
Directions
Make the grilled corn topping: Prepare the grill for medium indirect heat. Rub olive oil onto the corn to coat thoroughly. Grill, turning often, until the corn is lightly charred all over and just tender, about 15 minutes.
Place bacon slices in a large, unheated heavy-bottomed or cast iron skillet. Turn heat to medium and cook bacon, turning often until crispy. About 8 minutes.
Place the oven rack in the center position and preheat the oven to 450 degrees.Bring the chicken stock to a boil in a 4-qt. saucepan over high heat. Gradually whisk in grits; reduce heat to medium-low, and cook, whisking constantly for about 5 minutes. Continue to cook until tender whisking occasionally, about 10 more minutes.
Remove from heat and stir in fontina, milk, butter, and cayenne; season with salt and pepper. While it is still warm and pourable transfer the grits to a shallow 1 or 1 ½ quart baking dish. You may have more grits than you need, so be sure to only fill the dish to about ½-inch from top.Scrape the corn and chili mixture on top of the grits, spreading it in and even layer then sprinkle the Parmesan on top. Set the baking dish on a rimmed baking sheet and place in the heated oven. Cooked until hot and bubbly and beginning to brown on top, 25 to 30 minutes.
Remove from oven and garnish with prepared chopped bacon and cilantro.
