In the South, everyone loves three things; bacon, cheese, and grits! After playing around with this recipe, I took it to my first family party as a newlywed and it was a huge hit. So, I took it to our church party and it was a huge hit again! Finally, I took it to my husband's office party, and everyone was raving over it. Now I'm known as the "yummy food wife," which makes my husband proud. This recipe has become a family tradition that will hopefully be passed down for generations.-Melissa Rogers, Tuscaloosa, Alabama
Provided by @MakeItYours
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. In a large saucepan, cook bacon over medium heat until crisp, stirring occasionally. Remove pan from heat. Remove bacon with a slotted spoon; drain on paper towels.
- Add water, stock, garlic powder and pepper to bacon drippings; bring to a boil. Slowly stir in grits. Reduce heat to medium-low; cook, covered, 5-7 minutes or until thickened, stirring occasionally. Remove from heat.
- Add process cheese and butter; stir until melted. Stir in milk. Slowly stir in eggs until blended. Transfer to a greased 13x9-in. baking dish. Sprinkle with bacon and shredded cheese. Bake, uncovered, 40-45 minutes or until edges are golden brown and cheese is melted. Let stand 10 minutes before serving.
- Yield: 12 servings.
- Freeze option: Cool unbaked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove casserole from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake grits as directed, increasing time to 50-60 minutes or until heated through and a thermometer inserted in center reads 165°.
- Originally published as Baked Two-Cheese & Bacon Grits in Freezer Meals Bookazine
- p17
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