Taste of Home
Baked Two-Cheese & Bacon Grits
TOTAL TIME: Prep: 25 min. Bake: 40 min. + standing
YIELD: 12 servings.
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 I'm sure will be passed down for generations. —Melissa Rogers, Tuscaloosa, Alabama
Ingredients
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6 thick-sliced bacon strips, chopped
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3 cups water
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3 cups chicken stock
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1 teaspoon garlic powder
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1/2 teaspoon pepper
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2 cups quick-cooking grits
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12 ounces Velveeta, cubed (about 2-1/3 cups)
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1/2 cup butter, cubed
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1/2 cup 2% milk
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4 large eggs, room temperature, lightly beaten
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2 cups shredded white cheddar cheese
Directions
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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.
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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.
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3.
Add Velveeta 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.
Nutrition Facts
3/4 cup: 466 calories, 34g fat (18g saturated fat), 143mg cholesterol, 840mg sodium, 23g carbohydrate (3g sugars, 1g fiber), 17g protein.
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