Save on Pinterest

Baked Two-Cheese & Bacon Grits

Total Time

Prep: 25 min. Bake: 40 min. + standing

Makes

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

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 Velveeta, cubed (about 2-1/3 cups)
  • 1/2 cup butter, cubed
  • 1/2 cup 2% milk
  • 4 large eggs, room temperature, lightly beaten
  • 2 cups shredded white cheddar cheese

Directions

  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 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.
    Freeze option: Cool unbaked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove casserole from refrigerator 30 minutes before baking. Bake grits as directed, increasing time to 50-60 minutes or until heated through and a thermometer inserted in center reads 165°.

Nutrition Facts

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

Recommended Video