Calling all cheese fans: You’ll love every single bite of these polenta cakes.

Directions

1. Step 1Line an 11- by 7-inch baking dish with parchment paper. Bring 4 cups water to a boil in a large pot. Slowly whisk in grits. Reduce heat and simmer, stirring often (grits will bubble in spots), until liquid has absorbed and grits are tender, 20 to 25 minutes. Remove from heat and stir in cheese and butter until melted. Season with salt. Transfer to prepared dish and let cool slightly; cover and refrigerate until firm and completely chilled, at least 2 hours.
2. Step 2Meanwhile, cook bacon in a large skillet, stirring occasionally, until golden brown and crisp, 5 to 6 minutes. Use a slotted spoon to transfer bacon to a plate. Increase heat to medium-high. Add mushrooms and thyme. Cook, stirring occasionally, until brown and tender, 7 to 8 minutes. Add chili and cook until fragrant, 1 minute. Stir in lemon juice. Season with salt. Discard thyme sprigs.
3. Step 3Heat oil in a large nonstick skillet over medium heat. Cut grits into 8 rounds with a 3-inch cookie cutter. Cook until golden brown, 3 to 4 minutes per side. Serve topped with mushroom mixture and thyme leaves.