Bacon and Two Cheese Grits

Bacon and Two Cheese Grits
Bacon and Two Cheese Grits

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 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

Directions

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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