Friday I made the Cheesy Congee with Bacon, Charred Corn, Scallions, and Cilantro recipe from J. Kenji Lopez-Alt’s The Wok cookbook.

Given this is a grits-inspired congee, none of the ingredients are unusual.

The recipe starts with the basic congee preparation of rice simmering in stock. The wok is required for this recipe, though, to cook the bacon (and render its fat) and then char the corn. The corn and cheese are stirred into the warm congee until the cheese melts, then the bacon, cilantro, and scallions are stirred in.

Charring the corn turned out to be a messy affair. The corn in the hot bacon fat popped and splattered all over. I’m not sure the best way to avoid that in the future. Perhaps I could keep a lid on the wok during that part?

I thought it tasted good. Megan continues in her assessment of congee as “meh.” I think if I called these dishes risottos instead of congee, it could improve her opinion of them. My son tried a bite, but did not finish his portion, and my daughter again declared that looking at it makes her lose her appetite.

As accessible for US palates as this congee recipe is, I’m doubtful I’ll make it again given my family’s lackluster reception.

I am cooking my way through J. Kenji Lopez-Alt’s The Wok cookbook. Read more about it.