Recipe Background
A loaded grits bake perfect for those milestone new beginnings.
The first time I whipped up this loaded grits bake, I was knee-deep in a massive life shift: moving across the country for an adventurous new gig. All my worldly possessions tucked in boxes, the only thing left to unpack was dinner. A humble kitchen greeted me with its chipped countertop and those ancient, creaky cabinets. Somehow, it felt like the perfect setting for an improvised culinary experiment. As I rummaged through a sparse pantry, I stumbled upon a hidden trove: a pack of bacon and a dusty can of chicken stock. With my love for comfort food, grits were a no-brainer.
My signature twist involved blending the richness of Velveeta cubes with shredded white cheddar. The secret lay in the gentle heat—let it unify the dish without rushing. Stirring the simmering concoction of grits, I reminisced about Sunday mornings back home, where a cast-iron skillet was king and bacon was a family staple. The aroma of the thick-sliced bacon wafting through the apartment was comfort incarnate. As I folded in the lightly beaten eggs, I let the creamy mixture rest in the baking dish, topping it generously with cheddar before sliding it into the oven. A hint of garlic powder and black pepper added that familiar zing, bringing it all together like an encore performance of forgotten childhood tastes.
As I pulled the bubbling bake from the oven, its golden edges were like the promise of new adventures. I let it sit, a crucial step for neat slices. It was the first real meal in my new home, a delicious reminder that every ending is a crispy, cheese-laden beginning. Grits are great on their own, but turned into a bake, they transform into a warmth that complements any fresh start.
Ingredients
- 6 thick-sliced bacon strips chopped
- 3 cups chicken stock
- 3 cups water
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 2 cups quick-cooking grits
- 2 1/3 cups Velveeta® cheese cubed
- 1/2 cup butter cubed
- 1/2 cup 2% milk
- 4 large eggs lightly beaten, room temperature
- 2 cups white cheddar cheese shredded
Directions
- Preheat the oven to 350 degrees F.
- Grease a 9x13-inch baking dish.
- In a large saucepan over medium heat, add the bacon and cook until crisp.
- Use a slotted spoon to transfer the bacon to a paper-towel-lined plate to drain.
- Use a sharp knife to chop the bacon into small pieces.
- In the same large saucepan with the bacon drippings, add the chicken stock, the water, the garlic powder, and the black pepper and bring to a boil.
- Slowly add the grits to the chicken stock mixture and stir to combine.
- Reduce the heat to medium-low and cook the grits mixture, covered and stirring occasionally, until it thickens, about 5-7 minutes.
- Transfer the grits mixture from heat.
- Add the Velveeta cheese cubes and the butter to the grits mixture and stir until the cheese and the butter have melted.
- Add the milk.
- Slowly add the eggs to the grits mixture and stir until blended.
- Transfer the grits mixture to the prepared baking dish and sprinkle with the white cheddar cheese.
- Bake the grits mixture until the edges are golden-brown and the cheese has melted, about 40-45 minutes.
- Let the grits bake stand, about 10 minutes.
- Serve.
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