If your goal is a crowd-pleasing dish then this Bacon and Grits Casserole is the only meal you’ll need to win over everyone with its creamy cheesy goodness.
- 6 cups Milk (I go whole milk here)
- 2 cups Chicken Broth
- 1 tablespoon Sea Salt
- 2 cups Stone Ground White Grits (uncooked)
- 1 cup Unsalted Butter
- 4 large Eggs (lightly beaten)
- 1 teaspoon Red Pepper Flakes
- 2 teaspoon Fresh Dill
- 1 teaspoon Fresh Thyme
- 1 1/2 cups Shredded Cheddar Cheese
- 1 cup Shredded Gruyere Cheese (or other melting cheese)
- 8 sliced bacon (cooked and crumbled)
- Preheat the oven to 350 degrees. Grease either a 9×13 or 10×15-inch baking dish lightly.
- Combine 4 cups of Milk plus the 2 cups of Chicken Broth in a large, heavy bottomed saucepan. Heat over medium-high heat until milk begins to boil. Pour the Grits and Butter into the mixture and reduce the heat to simmer. Whisk continuously, uncovered for 20 to 25 minutes or until the grits begin to thicken.
- Remove the grits mixture from the heat and pour the remaining 2 cups of Milk into the pot, stiring to cool it down. Add the Eggs, Red Pepper Flakes, Dill, Thyme, and Cheddar Cheese.
- Pour the grits mixture into the greased 9×13 or 10×15-inch baking dish and sprinkle the remaining Cheddar Cheese and Gruyere Cheese on top. Bake, uncovered for 45 mintues or until the cheese begins to bubble. Remove from oven and spread the Bacon and some additional thyme on top.
Grits can be tricky if you haven’t made them before because you want to get the right consistency. You don’t want them to be too runny or too thick, in other words somewhere that’s just right in the middle.