These cheesy baked grits are a great breakfast or brunch dish. They can feed a crowd and can even be made ahead of time. Just do everything up until the point of baking, let the grits cool a bit, and stash them in the fridge until morning.
- 8 strips bacon
- 6 cups chicken broth
- 1 tsp kosher salt
- 1/4 tsp black pepper
- 1/2 tsp garlic powder
- 2 cups grits
- 8 oz gouda, plus a little more for the top, shredded
- 8 oz sharp cheddar cheese, plus a little more for the top, shredded
- 1/2 cup milk
- 4 eggs, beaten
- 3 tbs unsalted butter
- 2 tbs fresh chives, minced
Preheat the oven to 350 degrees F. Grease a 4-quart casserole dish and set aside.
Cook the bacon until crisp and roughly chop. Set aside.
Bring the broth, salt, pepper, and garlic powder to a boil in a sauce pan.
While whisking continuously, add the grits to the sauce pan. Whisk until the grits are completely combined. Reduce the heat to low and simmer until the grits have thickened.
Add the shredded gouda and cheddar, along with the milk, and stir. Gradually stir in the beaten eggs and butter until combined.
Add the chopped bacon and minced chives and mix until they are evenly distributed throughout.
Pour the grits into the prepared casserole dish, smoothing the top with a spatula. Sprinkle the remaining shredded cheese over the top. Bake for 30-40 minutes, or until the grits are set.
Allow the grits to cool for 15 minutes or so (or longer) to allow them to firm up a bit.