Recipe by Mimi Atwood, former innkeeper
- 1/2 pound bacon
- 1 cup quick grits
- 4 cups water
- 3/4 teaspoon salt
- 1/2 cup (1 stick) butter
- 1 cup grated sharp cheddar cheese
- 6 eggs
- 2 Tablespoons chopped fresh parsley (or 1 teaspoon dried)
- 1/2 cup half & half
Cook bacon until crisp and set aside. Cook the grits according to package directions, except use 3/4 teaspoon salt instead of 1/2 teaspoon. Add the butter and cheese; cook until they have melted. Remove the grits from the heat and cool a little. Stir in 2 of the eggs, beaten, and pour all into a 2-quart casserole dish. Crumble the extra bacon and sprinkle it over the casserole, setting aside about 1/2 cup of the bacon crumbs.
Beat the remaining 4 eggs and the half & half together and pour the mixture over the bacon and grits. Bake at 350 degrees for about 45 minutes (20 minutes covered, 25 minutes uncovered). Top with remaining bacon about 5 minutes before removing from the oven. Serve hot.
Serves: 6 to 8
Tags: recipe, Yankee grit(s), cooking, diy