Sous Vide Bacon with Sorghum, Rye Glaze & Red Chile, Roasted Corn Grits

Sorghum - Rye Glaze 

1 cup molasses
1/2 cup sorghum
1 cup ketchup
1/4 cup roasted garlic puree
2 tsp chopped herbs
1 cup cider vinegar
1/4 cup Worcestershire
1 tsp ground black pepper
2 tsp Sriracha
2 TBSP kosher salt
2 cups roasted red onions
1/2 cup Old Overholt Rye

1.  In a small saucepan, combine all ingredients except the rye.
2.  Bring to a boil while whisking frequently.
3.  Boil for 10 minutes.
4.  Using a blender, puree until smooth.
5.  Add the rye to the glaze.

Red Chile - Roasted Corn Grits
 
1 cup grits, cleaned and soaked
1 cup heavy cream
1 cup vegetable stock
1 cup whole milk
1/2 cup roasted red peppers, diced
1/2 cup roasted corn kernels
1 TBSP roasted garlic puree
1 tsp smoked hot paprika
1 tsp kosher salt
1 cup pepper jack cheese

1.  In a large sauce pot, combine all ingredients except the cheese.
2.  Bring to a boil. 
3.  Boil for approximately 40 minutes, stirring frequently, until grits are softened.
4.  Add the cheese and stir to combine.
5.  Serve immediately.