I was craving grits for breakfast, so I created this masterpiece with fresh corn and leftover bacon. Serve with avocado and hot sauce. —Rebecca Yankovich, Springfield, Virginia
Total Time
Prep: 30 min. Bake: 35 min. + standing
Makes
8 servings
Ingredients
6 bacon strips, chopped
3 cups water
1 cup whole milk
3/4 teaspoon salt
1 cup uncooked old-fashioned grits
2 cups shredded Colby-Monterey Jack cheese, divided
Preheat oven to 350°. In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels.
Meanwhile, in a Dutch oven, bring water, milk and salt to a boil. Slowly stir in grits. Reduce heat to low; cook, covered, until thickened, 15-20 minutes, stirring occasionally. Remove from heat. Stir in 1-1/2 cups cheese until melted. Slowly stir in eggs until blended. Stir in bacon, corn and pepper. Transfer to a greased 2-qt. baking dish. Sprinkle with remaining 1/2 cup cheese.
Bake, uncovered, until edges are golden brown and cheese is melted, 35-40 minutes. Let stand 10 minutes before serving. If desired, serve with avocado.
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 until heated through and a thermometer inserted in center reads 165°, increasing time to 45-55 minutes.
Text Ingredients
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