Bacon and Cheddar Cheese Grits Casserole

Bacon and Cheddar Cheese Grits Casserole
Photo by Oxmoor House


  • 2 cups (8 ounces) shredded Cheddar, Gruyère, or Swiss cheese or a combination of the three, divided
  • 6 slices bacon, cooked until crisp and crumbled
  • 4 large eggs, lightly beaten
  • 8 cups milk, divided
  • 2 teaspoons dried dill weed, thyme, or sage or a combination of the three (or 2 tablespoons chopped fresh herbs)
  • 2 cups uncooked stone-ground white grits
  • 1 cup unsalted butter
  • + 1 more ingredients
    • 1 tablespoon salt

Combine 6 cups milk and salt in a large, heavy saucepan; cook over medium-high heat just until milk starts to boil. Gradually whisk in grits and butter. Reduce heat; simmer, uncovered, 20 to 25 minutes or until thick, stirring often. Preheat oven to 350°. Remove grits from heat; add remaining 2 ...

View full recipe at My Recipes


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