Baked Two-Cheese & Bacon Grits
Total TimePrep: 25 min. Bake: 40 min. + standing
We had 20 family members in town for a long weekend. One dear aunt "only likes" grits and eggs. So, I made this to ensure she had something she enjoyed. EVERYONE loved it! Two months later, someone just asked me for the recipe because they were still thinking about it and wanted to make it. I followed the recipe, except I only used half of the amount of velveeta. And, the top got a little dark while waiting for people to arrive -- they all said the dark topping was the best. So, don't be afraid to really brown it!
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.
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.
Didn't change a thing. I will make this again it was very good even for my picky eater.
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!
Delicious!! Will make this again very soon!!