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Grits & Bacon Casserole

A Mississippi home cook gave me her recipe for grits casserole. It baked like traditional custard. I garnish it with parsley, crumbled bacon and cheese. —Theresa Liguori, Elkridge, Maryland
  • Total Time
    Prep: 20 min. + cooling Cook: 1-1/4 hours
  • Makes
    8 servings

Ingredients

  • 4-1/2 cups water
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup quick-cooking grits
  • 8 large eggs
  • 8 bacon strips, cooked and crumbled
  • 1 cup shredded Gouda cheese

Directions

  • Preheat oven to 350°. In a large saucepan, bring water, salt and pepper to a boil. Slowly stir in grits. Reduce heat to medium-low; cook, covered, about 5 minutes or until thickened, stirring occasionally. Remove from heat. Pour grits into a greased 2-1/2-qt. souffle dish; cool completely.
  • In a large bowl, whisk eggs; pour over grits. Sprinkle with bacon and cheese.
  • Place casserole in a larger baking pan; add 1 in. of hot water to larger pan. Bake, covered, 45 minutes. Uncover; bake 30-40 minutes longer or until knife inserted in the center comes out clean. Let stand 5-10 minutes before serving.
  • Make-Ahead: Refrigerate unbaked casserole, covered, several hours or overnight. To use, preheat oven to 350°. Remove casserole from refrigerator while oven heats. Place casserole in a larger baking pan; add 1 in. of hot water to larger pan. Bake, as directed, increasing time as necessary for a knife inserted in the center to come out clean. Let stand 5-10 minutes before serving.
Nutrition Facts
1 piece: 227 calories, 12g fat (5g saturated fat), 210mg cholesterol, 480mg sodium, 16g carbohydrate (1g sugars, 1g fiber), 14g protein.

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