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Gouda Grits Casserole
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Prep Time:
35 minutes
Total Time:
1 hour 30 minutes
Cheesy bacon and spinach casserole with corn grits and eggs.
Ingredients:
  • 2 1/4 cups half-and-half
  • 3 tablespoons butter
  • 1 1/2 teaspoons salt
  • 1 cup uncooked quick-cooking corn grits
  • 8 oz Gouda cheese, shredded (2 cups)
  • 10 eggs
  • 5 slices applewood-smoked bacon
  • 1 large sweet onion, chopped (1 cup)
  • 1/4 teaspoon pepper
  • 1 box (9 oz) frozen chopped spinach, thawed, squeezed to drain
Instructions:
  • - Preheat the oven to 350°F and generously coat a 13x9-inch (3-quart) glass baking dish with cooking spray. - In a 2-quart saucepan, bring 2 1/2 cups of water, 1 1/2 cups of half-and-half, butter, and salt to a boil. - Gradually stir in grits, then reduce the heat to low. - Cover and let it simmer for 5 to 7 minutes, stirring occasionally. - Remove from heat and gently mix in 3/4 cup of cheese until melted. - Allow the mixture to cool for 15 minutes before proceeding.
  • Incorporate 2 eggs into the grits mixture, then transfer the mixture to a baking dish and bake for 20 minutes.
  • In a 10-inch skillet, crisp the bacon and then drain it on paper towels. Crumble the bacon and set it aside. Cook the onion in the bacon drippings over medium heat until tender. In a large bowl, whisk together 8 eggs, pepper, and 3/4 cup half-and-half. Add in 1 1/4 cups cheese, the bacon, onion, and spinach. Pour this mixture over the crust.
  • Bake for 25-30 minutes until a knife inserted in the center comes out clean. Rest for 10 minutes before slicing.

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