I was craving grits for breakfast, so I created this masterpiece with fresh corn and leftover bacon. Serve with avocado and hot sauce. —Rebecca Yankovich, Springfield, Virginia,
- 6 bacon strips, chopped
- 3 cups water
- 1 cup whole milk
- 3/4 teaspoon salt
- 1 cup uncooked old-fashioned grits
- 2 cups shredded Colby-Monterey Jack cheese, divided
- 2 large eggs, room temperature, lightly beaten
- 1 cup fresh or frozen corn, thawed
- 1/4 teaspoon pepper
- Sliced avocado, optional
image/svg+xml Text Ingredients View Recipe,
Preheat oven to 350°. In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels.
Meanwhile, in a Dutch oven, bring water, milk and salt to a boil. Slowly stir in grits. Reduce heat to low; cook, covered, until thickened, 15-20 minutes, stirring occasionally. Remove from heat. Stir in 1-1/2 cups cheese until melted. Slowly stir in eggs until blended. Stir in bacon, corn and pepper. Transfer to a greased 2-qt. baking dish. Sprinkle with remaining 1/2 cup cheese.
Bake, uncovered, until edges are golden brown and cheese is melted, 35-40 minutes. Let stand 10 minutes before serving. If desired, serve with avocado.
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 until heated through and a thermometer inserted in center reads 165°, increasing time to 45-55 minutes.
3/4 cup: 261 calories, 13g fat (8g saturated fat), 81mg cholesterol, 534mg sodium, 23g carbohydrate (3g sugars, 1g fiber), 13g protein.