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Name: Baked Two-Cheese & Bacon Grits
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: 6 thick sliced bacon strips chopped; 3 cups water; 3 cups chicken stock; 1 teaspoon garlicn powder; 1/2 teaspoon Black pepper; 2 cups quick cook grits; 12 ounces Velvetta cubed 2/13 cups; 1/2 cup butter cubed; 1/2 cup 2 % milk; 4 egss lightly beaten room temp; 2 cups shredded cheddar cheese

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INGREDIENTS

6 thick sliced bacon strips ; chopped
3 cups water
3 cups chicken stock
1 teaspoon garlicn powder
1/2 teaspoon Black pepper
2 cups quick cook grits
12 ounces Velvetta cubed ; 2/13 cups
1/2 cup butter ; cubed
1/2 cup 2 % milk
4 egss ; lightly beaten room temp
2 cups shredded cheddar cheese

Servings

INSTRUCTIONS

Preheat oven to 350°. 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 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.

Freeze option: Cool unbaked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove casserole from refrigerator 30 minutes before baking. Bake grits as directed, increasing time to 50-60 minutes or until heated through and a thermometer inserted in center reads 165°.

NOTES

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Baked Two-Cheese & Bacon Grits

6 thick sliced bacon strips chopped
3 cups water
3 cups chicken stock
1 teaspoon garlicn powder
1/2 teaspoon Black pepper
2 cups quick cook grits
12 ounces Velvetta cubed 2/13 cups
1/2 cup butter cubed
1/2 cup 2 % milk
4 egss lightly beaten room temp
2 cups shredded cheddar cheese

Preheat oven to 350°. 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 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.
Freeze option: Cool unbaked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove casserole from refrigerator 30 minutes before baking. Bake grits as directed, increasing time to 50-60 minutes or until heated through and a thermometer inserted in center reads 165°.

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Nutrition

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Serving Size: 1 Serving (2869g)
Recipe Makes: 1 Servings

Calories: 2397
Calories from Fat: 1772 (74%)

Amt Per Serving		% DV

	Total Fat 196.8g	262 %
	Saturated Fat 118.6g	593 %
	Monounsaturated Fat 57g
	Polyunsanturated Fat 9g
Cholesterol 564.4mg		174 %
Sodium 4380.9mg		151 %
Potassium 1800.5mg		47 %
Total Carbohydrate 54.4g		16 %
	Dietary Fiber 0.1g	0 %
	Sugars, other 54.4g
Protein 103g		147 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 2397

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