Guest Author - Sandie Jarrett
Sharp cheddar cheese and smoky crumbled bacon make this casserole a sure winner.
1 cup quick grits
4 cups water
1 teaspoon salt
1/2 cup butter (1 stick)
1-1/4 cup extra sharp Cheddar cheese, grated
1 teaspoon Creole or Dijon mustard
1-1/4 cups bacon, finely chopped
1/2 cup half and half
Preheat the oven to 350°.
Cook the grits in a large pan with the water and salt, following the package directions. While the grits are cooking, fry the bacon in a heavy skillet until crisp. Cool and crumble.
When the grits are cooked, remove from stove and immediately add the butter and cheese to the hot grits and stir until melted. Cool the grits slightly. Beat 2 eggs and stir into the cooled grits mixture. Pour into a buttered 2 quart casserole. Sprinkle 1 cup of crumbled bacon over the top of the grits.
Beat the remaining 4 eggs with the half and half and pour over the grits and bacon. Place on the middle rack of the oven and bake for 50 minutes.
Sprinkle with the reserved bacon and serve hot.
Be sure to cook the grits slightly before adding the eggs. If the grits are too hot, the eggs will cook and be lumpy.