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Bacon and Two Cheese Grits


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  • 6 thick-sliced bacon strips, chopped
  • 3 cups water
  • 3 cups chicken stock
  • 1 teaspoon garlic powder
  • 1/2 teaspoon pepper
  • 2 cups quick-cooking grits
  • 12 ounces process cheese (Velveeta), cubed (about 2-1/3 cups)
  • 1/2 cup butter, cubed
  • 1/2 cup 2% milk
  • 4 large eggs, lightly beaten
  • 2 cups shredded cheddar



Step 1

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.
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°. Yield: 12 servings.

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