Baked Two-Cheese & Bacon Grits
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 12
- 3 cups water
- 1 teaspoon garlic powder
- 1/2 teaspoon pepper
- 3 cups chicken stock
- 1/2 cup 2% milk
- 1/2 cup butter cubed
- 4 large eggs lightly beaten
- 2 cups shredded white cheddar cheese
- 2 cups quick-cooking grits
- 6 thick-sliced bacon strips, chopped
- 12 ounces process cheese (velveeta), cubed (about 2-1/3 cup
- Carbohydrate 27.2542704923774 g
- Cholesterol 185.270833388199 mg
- Fat 20.4397864149984 g
- Fiber 0.487581175736892 g
- Protein 9.91526470628686 g
- Saturated Fat 11.1799572723225 g
- Serving Size 1 1 servings. (288g)
- Sodium 329.959176567953 mg
- Sugar 26.7666893166405 g
- Trans Fat 1.79603389568458 g
- Calories 332 calories
Preheat oven to 350degrees. 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 350degrees. Bake grits as directed, increasing time to 50-60 minutes or until heated through and a thermometer inserted in center reads 165degrees.
