Cheese Grits Casserole

  • Yield : 8 servings
  • Cook Time : 15m
  • Ready In : 45m
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  • 8 slices bacon, cut into 1/2-inch pieces
  • 1 onion, very thinly sliced
  • 4 cups low-sodium chicken broth
  • 2 cups coarse stone-ground grits
  • 2 cups heavy cream
  • 2 cups grated Monterey Jack cheese
  • Kosher salt and freshly ground black pepper


Step 1

In a heavy pot, cook the bacon over medium heat to render the fat, about 2 minutes. Add the onions and cook with the bacon until the onions are golden brown and the bacon is chewy, about 5 minutes. Carefully add the chicken broth and 2 cups water. Whisk in the grits. Bring to a boil, lower to a simmer and cook until thickened, about 25 minutes. Stir in the cream and cheese until thoroughly combined. Season with salt and pepper.

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