Baked Two-Cheese & Bacon Grits

TOTAL TIME: Prep: 25 min. Bake: 40 min. + standing
MAKES: 12 servings

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 process cheese (Velveeta), cubed (about 2-1/3 cups)
• 1/2 cup butter, cubed
• 1/2 cup 2% milk
• 4 large eggs, lightly beaten
• 2 cups (8 ounces) 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 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.
4. 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 350°. Bake grits as directed, increasing time to 50-60 minutes or until heated through and a thermometer inserted in center reads 165°. Yield: 12 servings.

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