cheese and bacon grits

Need another way to eat delicious bacon? Sure you do.

This weekend, we hosted a breakfast party. Bring your favorite morning meal and we’ll share it together. We have creative friends. Nothing repeated the next dish.

Several, however, involved pork.

Our friend Jenifer Ward, who writes the lovely blog Experienced Collector, brought us these creamy cheese grits with bacon.

I’m sure you won’t be surprised to find that the casserole dish was empty by the time Jenifer left. My goodness, these were popular.

I wish we had more right now. I guess we’ll have to make some.

Cheese and Bacon Grits (reprinted with permission from Jenifer Ward’s blog, Experience(d) Collector)

Bring water and salt to boil and add grits in a steady stream, stirring constantly to avoid lumps. Lower heat and cook, stirring often, until water has been absorbed.  Remove from heat. Stir in butter and transfer to large mixing bowl.

Beat eggs and milk and hot sauce together, then stir into grits. Add cheese (reserve 1/2 cup), bacon and thyme; season with pepper and (if needed) salt. Pour into ungreased, shallow dish.  Bake at 350 degrees for 30 minutes. Sprinkle remaining cheese over top and bake for an additional 1/2 hour or so.  The grits should not jiggle when they’re done and the top should be golden.