When I lived out west we use to do a lot of pot lucks. One of our favorite themes was bring a dish from your state of origin or family ethnic background. I personally never had grits until I was 20 years old. However, now I’m hooked. This Casserole was a crowd favorite. I was always told to bring this no matter what else I brought. Namaste, The Queen Cronista….
Kentucky Cheese Grits Casserole
1 Cup Cream
1 Tablespoon Garlic Powder
1 Dash Hot Pepper Sauce
½ Cup Butter
5 Cups Shredded Sharp Cheddar Cheese, Divided
1 Pound Bacon Crisped and Crumbled and Drained
4 Cups Water
2 Teaspoons Salt
1 Cup Quick-Cooking Grits
Step 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 2-quart baking dish. Cook bacon until crispy. Place on paper towels to drain and chop when cool.
Step 2 Beat milk, egg, garlic powder, and hot pepper sauce in a bowl.
Step 3 Bring water and salt to a boil in a saucepan; cook and stir grits in boiling water until thickened, 3 to 5 minutes. Remove from heat; add butter and about 3 Cups of the Cheddar cheese. Fold in bacon. Stir egg mixture into grits and pour grits into the prepared baking dish. Sprinkle remaining Cheddar cheese over grits.
Step 4 Bake in the preheated oven until cheese is melted and grits are set, about 1 hour. Allow grits to cool 20 to 30 minutes before serving. Grits should be cornbread-like. 8 Servings.