Cheese Grits With Morel Ragout

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2 cups dried morels (2 ounces)

2 1/2 cups boiling water

3 slices of bacon

2 tablespoons unsalted butter, softened

1 large leek, white and tender green parts only, halved lengthwise and thinly sliced crosswise

1 garlic clove, minced

1 tablespoon all-purpose flour

3 scallions, finely chopped

Salt and freshly ground pepper

6 1/2 cups water

1 1/2 cups stone-ground, whole-grain grits (see Note)


1/2 cup milk

1 tablespoon unsalted butter

Freshly ground pepper

1 1/2 cups grated extra-sharp Cheddar cheese (4 ounces)

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