Baked Two-Cheese & Bacon Grits
Total TimePrep: 25 min. Bake: 40 min. + standing
- 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
- 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°.
Nutrition Facts3/4 cup: 466 calories, 34g fat (18g saturated fat), 143mg cholesterol, 840mg sodium, 23g carbohydrate (3g sugars, 1g fiber), 17g protein.
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May 31, 2018
This makes my Southern heart happy! I used yellow stone-ground quick cooking grits, and I did not have white Cheddar, so I used regular yellow sharp Cheddar. Delicious....perfect for any meal.
Apr 21, 2018
I'm a Northerner and have only fallen in love with grits because I worked in The South for a couple of years. I have never made them myself in any form, so thought I'd try this casserole partly to use up the leftover Velveeta/Ro-tel Queso Dip I had frozen away following the Super Bowl Game. Happened to be just the proper amount (I cut the recipe in 1/2 for an 8 x 8 pan). OMG I am not kidding, the finished product was to die for. I will definitely make them again...but always with the addition of some Ro-tel tomatoes.
Jun 25, 2017
Didn't change a thing. I will make this again it was very good even for my picky eater.
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!
Apr 29, 2017
Delicious!! Will make this again very soon!!