10 – 12 : serving(s)
PREP TIME: 20 mins
TOTAL TIME: 1 hr 20 mins
- Nonstick cooking spray
- 12 oz. thick-cut bacon (about 10 strips), chopped
- 6 scallions, thinly sliced, plus more for garnish
- 1 jalapeño, seeded and chopped
- 3/4 tsp. kosher salt
- 1 1/2 c. uncooked quick-cooking grits
- 3 c. shredded sharp cheddar cheese
- 1 c. half and half
- 4 large eggs, beaten
- Hot sauce, for serving
- 1Preheat the oven to 350°. Lightly grease a 9-by-13-inch baking dish with nonstick cooking spray.
- 2Cook the bacon in a large nonstick skillet over medium heat, stirring occasionally, until crisp and rendered, 14 to 16 minutes. Remove 1/4 cup of the bacon pieces and set aside on a paper towel lined plate.
- 3Add the scallions and jalapeño to the skillet with the remaining bacon, and cook, stirring occasionally, until softened, about 3 minutes. Remove from heat and set aside.
- 4In a medium Dutch oven, bring 4 1/2 cups of water and the salt to a boil over medium-high heat. Gradually sprinkle in the grits, whisking constantly. Return to a boil. Reduce heat to low, cover and simmer, whisking often, until the grits have thickened, about 5 minutes. Remove from heat and whisk in the cheese until completely melted. Stir in the half and half, eggs and bacon mixture from the skillet, along with the drippings. Spoon the mixture into the prepared baking dish.
- 5Bake the casserole until the top is lightly golden, 50 minutes to 1 hour. Garnish with the reserved bacon, more scallions, and serve with hot sauce.
What is the difference between quick-cooking oatmeal and regular oatmeal?
Both types of oatmeal are made from corn, but the similarities end there. Quick-cooking grits are ground much finer than coarser stone-ground grits. They are also often pre-cooked, so they cook even faster when boiled. For this stew, use quick-cooking semolina.
Can the grits be reheated?
Cover the casserole dish with foil and heat it at 350° for 10-20 minutes until it is heated through. Here’s an even better idea: cut the cooled casserole into thick slices and brown them until they are crisp and golden brown on the outside.
Is freshly grated cheese better than shredded cheese?
Shredded cheese tends to melt more evenly than grated cheese and costs a little less per unit. On the other hand, grated cheese is very convenient – you can use either in this stew recipe!
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