Baked Cheese and Bacon Grits (Alabama)

In the South, everyone loves three things: bacon, cheese and grits! This is an authentic recipe passed down through the generations.

6 thick-sliced strips bacon, chopped
3 cups water
3 cups chicken stock
1 tsp. garlic powder
½ tsp. black pepper, freshly ground
2 cups quick-cooking grits
12 oz processed cheese (Velveeta), cubed (about 2-1/3 cups)
½ cup butter, cubed
½ cup milk
4 large eggs, lightly beaten
2 cups white cheddar cheese, shredded

Preheat oven to 350°F.

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.

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 process cheese and butter; stir until melted. Stir in milk. Slowly stir in eggs until blended. Transfer to a greased 13x9” 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.

Makes 12 servings.

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°F. Bake grits as directed, increasing time to 50-60 minutes or until heated through and a thermometer inserted in center reads 165°F.