Dinner: Bacon and Cheddar Cheese Grits Casserole Recipe | MyRecipes

Mrs. Riley says that this recipe may be halved and baked in a 13" x 9" baking dish at 350 ° for 40 minutes or until bubbly. She also recommends fresh herbs (when in season) instead of dried. To avoid extra chopping, she sometimes steeps sprigs of fresh he

Ingredients

8 cups milk, divided
1 tablespoon salt
2 cups uncooked stone-ground white grits
1 cup unsalted butter
4 large eggs, lightly beaten
2 teaspoons dried dill weed, thyme, or sage or a combination of the three (or 2 tablespoons chopped fresh herbs)
2 cups (8 ounces) shredded Cheddar, Gruyère, or Swiss cheese or a combination of the three, divided
6 slices bacon, cooked until crisp and crumbled

Instructions

Combine 6 cups milk and salt in a large, heavy saucepan; cook over medium-high heat just until milk starts to boil. Gradually whisk in grits and butter. Reduce heat; simmer, uncovered, 20 to 25 minutes or until thick, stirring often.
Preheat oven to 350 °. Remove grits from heat; add remaining 2 cups milk, stirring to cool grits mixture. Stir in eggs, herbs, and 1 cup cheese. Pour grits mixture into a lightly greased 15" x 10" baking dish; top with remaining 1 cup cheese. Bake, uncovered, at 350 ° for 45 minutes or until bubbly. Sprinkle crumbled bacon on top of casserole; serve immediately.

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