Grits Dressing
A rich and comforting Southern-style casserole combining creamy stone-ground grits with crispy bacon, sharp cheddar cheese, and eggs. This hearty dish puffs up beautifully when baked and makes an excellent side dish or brunch centerpiece.
Ingredients
- •2 tablespoons Unsalted butter
- •1 cup coarse stone-ground grits
- •1 cup chopped bacon
- •6 large eggs
- •½ cup heavy cream
- •2 cups coarsely grated cheddar
- •2 tablespoons chopped fresh chives
- •¼ teaspoon sweet paprika
- •1 teaspoon Kosher salt
- •½ teaspoon freshly ground pepper
Cooking Instructions
- 1.
Butter a 2-quart baking dish. Bring 4 cups water to a simmer in a large saucepan. Gradually whisk in grits. Reduce heat to low; gently simmer, stirring often, until grits begin to thicken. Continue cooking, stirring often and adding water by 1/4 cupfuls if too thick, until tender and very thick (about 5 cups), about 1 hour. (The amount of water and cooking time will vary depending on the type of grits used.) Remove pan from heat and let cool slightly.
60 min
- 2.
Meanwhile, cook bacon in a large skillet over medium heat until crisp, 5-7 minutes. Transfer bacon to paper towels to drain.
7 min
- 3.
Preheat oven to 350°. Whisk eggs and cream in a medium bowl; whisk into grits in 3 additions. Stir in 1 3/4 cups cheese, chives, paprika, and bacon. Season to taste with salt and pepper. Transfer grits mixture to prepared dish and smooth top with a spoon. Sprinkle remaining 1/4 cup cheese over.
10 min
- 4.
Transfer baking dish to a foil-lined baking sheet and cook until puffed, golden, and just set in the middle, about 1 hour. Let cool for 10 minutes before serving.
70 min
