Recipe Details

Ingredients

• 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

Description

• 1. Preheat the oven to 350°. Lightly grease a 9-by-13-inch baking dish with nonstick cooking spray. 
  2. 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. 
  3. 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.
  4. 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. 
  5. 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.

Tip: You can use grits that are not quick-cooking for this recipe—just follow the package instructions!