Grits, Smoked Gouda, Bacon, and Corn Bake

By cindygwest

Frying the bacon and corn together crisps the corn and gives it a smoky, roasted flavor.

Ingredients

• 10 slices bacon, chopped
• 2 cups frozen whole kernel corn, thawed ad drained
• 4 cups low-sodium chicken broth
• 1 1/4 cups quick cooking grits
• 1/2 cup whipping cream
• 2 cups shredded smoked Gouda cheese
• 1/2 cup minced green onion
• 2 large eggs
• 1/2 t. salt
• Garnish: sliced green onion strips

Details

Servings 8

Preparation

Step 1

1. In a large skillet, cook bacon and corn over medium heat, stirring frequently, until bacon is crisp. Drain well, and set aside.
2. Preheat oven to 350 degrees. Spray a 13 x 9 inch baking dish with nonstick cooking spray.
3. In a large saucepan, bring broth to a boil over medium-high heat. Slowly stir in grits; reduce heat, and simmer for 4 to 5 minutes or until thickened. Stir in cream. Remove from heat.
4. Add cheese, green onion, and bacon mixture to grits. Add eggs and salt, stirring until combined. Spoon mixture into prepared dish. Bake for 40 to 50 minutes or until golden brown. Let stand about 10 minutes before serving. Garnish with green onion strips.