Saturday, October 15, 2011

Easy Bacon-Cheese Grits

I made these the day Kathleen had all 4 wisdom teeth taken out. She ate these herself over a course of 4 or 5 days. It was soft(except for the bacon) and she said they were the very best! I did use quick grits and they worked just fine. Will make these again for sure.
Easy Bacon-Cheese Grits

 1 cup regular grits
2 cups water
1 cup milk
1/2 stick butter, softened
2 eggs, beaten
2 cups cheddar/monterey jack cheese blend, shredded
1 tsp. salt
1/2 tsp. to 1 tsp.Tabasco
1/2 lb. bacon, cooked, drained and crumbled
1/2 cup chopped green onions, optional

In 4 quart saucepan, bring water to a boil and add salt and grits. Reduce heat to medium and simmer for 10 minutes. Remove from heat, and stir in the butter, until combined.
Stir in half the cheese and bacon, and the green onions, and mix well. Whisk the egg and milk mixture and Tabasco into the grits and whisk quickly until well combined. Spoon into a well greased 9 x13 baking pan. Top with remaining bacon and cheese. Bake in a preheated 350 degree oven for 20 minutes or until cheese melts.  Serves 6.

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