Baked Two-Cheese & Bacon Grits Recipe

4.5 3 3
Baked Two-Cheese & Bacon Grits Recipe
Baked Two-Cheese & Bacon Grits Recipe photo by Taste of Home
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Baked Two-Cheese & Bacon Grits Recipe

Read Reviews
4.5 3 3
Publisher Photo
In the South, everyone loves three things: bacon, cheese and grits! After playing around with this recipe, I took it to my first family party as a newlywed and it was a huge hit. This recipe has become a family tradition that will hopefully be passed down for generations. —Melissa Rogers, Tuscaloosa, Alabama
Featured In: 13x9 Brunch Recipes
MAKES:
12 servings
TOTAL TIME:
Prep: 25 min. Bake: 40 min. + standing
MAKES:
12 servings
TOTAL TIME:
Prep: 25 min. Bake: 40 min. + standing

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 white cheddar cheese

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.
Originally published as Baked Two-Cheese & Bacon Grits in Freezer Meals Bookazine 2013, p17

Nutritional Facts

3/4 cup: 466 calories, 34g fat (18g saturated fat), 143mg cholesterol, 840mg sodium, 23g carbohydrate (3g sugars, 1g fiber), 17g protein.

  • 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 white cheddar cheese
  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.
  2. 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.
  3. 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.
Originally published as Baked Two-Cheese & Bacon Grits in Freezer Meals Bookazine 2013, p17

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Reviews forBaked Two-Cheese & Bacon Grits

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mindysmama User ID: 6929696 268381
Reviewed Jun. 25, 2017

"Didn't change a thing. I will make this again it was very good even for my picky eater."

MY REVIEW
bethnegrey User ID: 5730198 268356
Reviewed Jun. 24, 2017

"Haven't made this yet but plan to. Since I will neither purchase nor use consume Velveeta in anything, I guess I'll have to substitute an easy-melting cheese. Plus I'll be using regular grits, as I always do. Hope this turns out well!"

MY REVIEW
leolion User ID: 323787 265301
Reviewed Apr. 29, 2017

"Delicious!! Will make this again very soon!!"

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