{"id":321,"date":"2012-12-15T16:07:50","date_gmt":"2012-12-15T21:07:50","guid":{"rendered":"http:\/\/anthurian.com\/?p=321"},"modified":"2012-12-15T16:07:50","modified_gmt":"2012-12-15T21:07:50","slug":"baked-cheese-grits","status":"publish","type":"post","link":"https:\/\/anthurian.com\/staging\/321\/baked-cheese-grits\/","title":{"rendered":"Baked Cheese Grits"},"content":{"rendered":"

Colleen is not a big fan of plain grits but, when made with bacon and cheese, everyone loves grits! This is a fairly easy recipe to make and serves about 6. It’s great for taking to a holiday dinner and is easy to double.<\/p>\n

To double, I suggest making up a batch of grits the previous day. After Sabina and I each have a breakfast bowl full, refrigerate the leftovers then, when making this recipe, mix with the hot grits to warm up.<\/p>\n

I’ve also found that sprinkling and dusting the casserole dish with bread crumbs (after greasing) gives the grits a subtle crunch around the edges after baking.<\/p>\n

\n
Baked Cheese Grits<\/strong><\/dt>\n
Ingredients<\/em><\/dt>\n
2 tbsp butter<\/dd>\n
1\/4 cup bacon grease<\/dd>\n
4 cups water<\/dd>\n
1 cup grits<\/dd>\n
1 egg<\/dd>\n
1\/3 cup heavy cream<\/dd>\n
4 slices bacon — cooked crispy, and crumbled<\/dd>\n
1 cup grated Gruyere or Asiago cheese<\/dd>\n
1\/3 cup grated Parmesan cheese<\/dd>\n
1\/3 cup cheddar cheese<\/dd>\n
Directions<\/em><\/dt>\n
\n
    \n
  1. Preheat oven to 350 °. Grease a 2-quart casserole with 2 tbsp butter.<\/li>\n
  2. Combine bacon grease and water in heavy medium saucepan over medium heat. When mixture comes to a simmer, add grits and stir until thoroughly combined. Continue cooking grits until thickened, stirring frequently. About 15-20 minutes.<\/li>\n
  3. While grits are cooking, whisk together egg and cream.<\/li>\n
  4. Stir egg mixture into cooked grits along with bacon crumbles, Gruyere, and Parmesan cheese. Pour mixture into prepared casserole. Sprinkle top with cheddar cheese.<\/li>\n
  5. Bake for until set, about 45 minutes. Remove from oven and let stand (at least) 5 minutes before serving.<\/li>\n<\/ol>\n<\/dd>\n<\/dl>\n","protected":false},"excerpt":{"rendered":"

    Colleen is not a big fan of plain grits but, when made with bacon and cheese, everyone loves grits! This is a fairly easy recipe to make and serves about 6. It’s great for taking to a holiday dinner and is easy to double. To double, I suggest making up a batch of grits the […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[18],"tags":[],"class_list":["post-321","post","type-post","status-publish","format-standard","hentry","category-food-geek"],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/anthurian.com\/staging\/wp-json\/wp\/v2\/posts\/321","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/anthurian.com\/staging\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/anthurian.com\/staging\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/anthurian.com\/staging\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/anthurian.com\/staging\/wp-json\/wp\/v2\/comments?post=321"}],"version-history":[{"count":0,"href":"https:\/\/anthurian.com\/staging\/wp-json\/wp\/v2\/posts\/321\/revisions"}],"wp:attachment":[{"href":"https:\/\/anthurian.com\/staging\/wp-json\/wp\/v2\/media?parent=321"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/anthurian.com\/staging\/wp-json\/wp\/v2\/categories?post=321"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/anthurian.com\/staging\/wp-json\/wp\/v2\/tags?post=321"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}