Grits Smoked Gouda Bacon And Corn Bake Recipes

Steps:

• Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In 2-quart saucepan, heat 2 1/2 cups water, 1 1/2 cups of the half-and-half, the butter and salt to boiling. Gradually stir in grits. Reduce heat to low. Cover; simmer 5 to 7 minutes, stirring occasionally. Remove from heat. Stir in 3/4 cup of the cheese until melted. Cool 15 minutes.
• Stir 2 of the eggs into grits mixture. Pour into baking dish. Bake 20 minutes.
• Meanwhile, in 10-inch skillet, cook bacon until crisp; drain on paper towels. Crumble bacon; set aside. Cook onion in bacon drippings over medium heat, stirring occasionally, until tender. In large bowl, beat remaining 8 eggs, the pepper and remaining 3/4 cup half-and-half with whisk; stir in remaining 1 1/4 cups cheese, the bacon, onion and spinach. Pour over crust.
• Bake 25 to 30 minutes or until knife inserted in center comes out clean. Let stand 10 minutes before cutting.

Steps:

• In a large skillet, cook bacon and corn over medium heat, stirring frequently, until bacon is crisp; drain well, and set aside.
• Preheat oven to 350°; spray a 13 x 9 inch baking dish with cooking spray.
• In a large saucepan, bring broth to a boil over med-high heat.
• Slowly stir in grits; decrease heat, and simmer for 4-5 minutes or until thickened.
• Stir in cream; remove from heat.
• Add cheese, green onion, and bacon mixture to grits.
• Add eggs and salt, stirring until combined.
• Spoon mixture into prepared dish.
• Bake for 40-50 minutes or until golden brown.
• Let stand for 10 minutes before serving.
• Garnish with green onion strips, if desired.

Steps:

• In 3-quart saucepan, heat milk and salt just to boiling over medium-high heat. Gradually stir in grits. Reduce heat; cook uncovered 20 minutes, stirring frequently, until thickened. Add butter and Gouda cheese; stir until melted.
• Lightly spray 3-quart casserole with cooking spray. Pour grits mixture into casserole. Cool 20 minutes.
• Meanwhile, in 10-inch skillet, cook sausage over medium-high heat 5 to 7 minutes, stirring to crumble, until no longer pink. Drain on paper towels.
• Heat oven to 350°F. In large bowl, slightly beat eggs with whisk; stir in whipping cream, 2 tablespoons parsley, 1 cup of the Cheddar cheese and the cooked sausage. Pour over grits mixture. Top with remaining 1/2 cup Cheddar cheese.
• Bake uncovered 35 to 40 minutes or until set and edges are lightly browned. Sprinkle with additional parsley.

Steps:

• Preheat oven to 350°. In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels., Meanwhile, in a Dutch oven, bring water, milk and salt to a boil. Slowly stir in grits. Reduce heat to low; cook, covered, until thickened, 15-20 minutes, stirring occasionally. Remove from heat. Stir in 1-1/2 cups cheese until melted. Slowly stir in eggs until blended. Stir in bacon, corn and pepper. Transfer to a greased 2-qt. baking dish. Sprinkle with remaining 1/2 cup cheese., Bake, uncovered, until edges are golden brown and cheese is melted, 35-40 minutes. Let stand 10 minutes before serving. If desired, serve with avocado. , Freeze option: Cool unbaked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove casserole from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake grits as directed until heated through and a thermometer inserted in center reads 165°, increasing time to 45-55 minutes.

Steps:

• Bring broth, milk and seasoning to boil.
• Stir in grits.
• Reduce heat and simmer.
• Stir occasionally (about 5-10 minutes).
• Add cheese and butter.
• Stir until melted and the consistency is to your liking.
• I like my grits on the runny side.
• Easily doubled or tripled or more.

Steps:

• Bring water and milk and salt to a boil in a large saucepan over medium-high heat. Gradually whisk in grits until smooth.
• Reduce heat to low, cover, and cook, whisking occasionally, until creamy but still with some bite, 20-25 minutes. Remove from heat and whisk in butter and cheese; season with salt and pepper. Serve topped with chives.