Being a southern girl, grits is one of my favorite foods. When I'm not hungry for a big meal, I'll make a bowl of grits and be totally satisfied. You must try them if you have never had them! They are delicious with fried eggs.
Love the concept of this recipe, but I would make some changes. Velveeta is not a favorite cheese of mine and I would just use yellow cheddar cheese along with the white cheddar cheese. I use yellow cheddar cheese (mild or sharp both work for me) in my grits often and they work very well together. My meat preference would be breakfast sausage instead of bacon.
This recipe and photo comes from Taste of Home.
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 (8 ounces) shredded white cheddar cheese
Preheat oven to 350°.
Cook bacon over medium heat until crisp, stirring occasionally. Remove pan from heat.
Remove bacon and drain on paper towels.
Add water, stock, garlic powder and pepper to bacon drippings and bring to a boil.
Slowly stir in grits.
Reduce heat to medium-low and cook covered, 5-7 minutes or until thickened, stirring occasionally. Remove from heat.
Add cheese and butter; stir until melted.
Stir in milk.
Slowly stir in eggs until blended.
Transfer to a greased 13x9-in. baking dish and sprinkle with bacon and shredded cheddar 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