I mentioned this recipe in a Facebook reply last Sunday and decided I'd better post the recipe in case anyone asked about it. Yes, this is comfort food at it's finest, well . . . for southern folks, that is. Don't let that stop you from trying it . . . you just might like it - like Mikey.
The recipe pairs well as a side dish with main dishes such as baked, grilled or fried chicken, baked or fried pork chops, roasted turkey or meatloaf.
Bacon and Cheesy Grits Casserole
Ingredients:
1/2 lb bacon, diced
1/2 cup diced onion
2 cloves garlic, minced
4 1/2 cups milk
2 cups instant grits
1 1/2 tsp salt
2 eggs, lightly beaten
2 cups shredded cheddar, divided
Directions:
Heat a skillet over medium heat and cook bacon bits to render out the fat. When bacon is crispy, strain out and set aside. Remove all but 2 Tbsp of rendered fat (save it for another use) and cook onion and garlic just until onions are translucent.
Preheat oven to 350°F. Spray a 2 quart casserole with non-stick spray. Set aside.
Pour grits into a large mixing bowl. Stir in onion mixture, salt, bacon bits, eggs, 1 cup cheese and milk. Blend well. Pour into prepared casserole dish. Top with remaining cheese.
Bake for 45 - 50 minutes or until firm. Serve immediately. For the "ta-da" look, sprinkle the top with minced fresh parsley. If you happen to grow chives in your windowsill or garden, snip 3-4 blades onto the dish instead of parsley.
6 to 8 servings