Baked Bacon Grits
8 thick-sliced bacon strips, chopped
3 cups water
3 cups chicken stock
1 tsp garlic powder
salt 'n pepper to taste
2 cups quick-cooking grits
12 ounces Velveeta, cubed (about 2 cups)
1/2 cup butter, cubed
1/2 cup milk
4 large eggs, room temperature, lightly beaten
2 cups shredded white cheddar cheese
Preheat oven to 350°.
In a large saucepan, cook bacon until crisp, stirring occasionally.
Remove pan from heat. Remove bacon with a slotted spoon onto paper towel
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 Velveeta 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.
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