Sunday, July 10, 2016

Bacon-Gruyere Grits Casserole


Ladies who brunch!  What better way to beat this heat than to sit in the AC with some of the best girlfriends in the world than to pop some bubbly and have do a potluck brunch??  I decided to peruse my ever growing list of recipes I want to try and there are not better taste testers than my girls!  Based on the feedback from the ladies, this will definitely be a repeat performance for brunches to come!

Bacon-Gruyere Grits Casserole
makes 6 to 8 servings

4 1/2 cups water
1 1/4 teaspoons kosher salt
1 cup quick cooking grits
1 cup freshly grated gruyere cheese
2 tablespoons butter
1 tablespoons siracha
1 1/2 teaspoons spicy mustard
2 lightly beaten eggs
2 tablespoons chives, chopped

toppings
cooked bacon * watercrest * scallions 
freshly ground pepper

Bring the water to a rolling boil in a 3 quart saucepan over high heat then whisk in salt.  
Whisk in the grits and reduce the heat to medium low while continuing to whisk the mixture on occasion to keep the mixture nice and smooth.  
Cook the grits until thickened & tender, about 15 minutes, turn off the heat.

Preheat the oven to 350 degrees; whisk in the butter and cheese stir the grits until the cheese melts.  Whisk in the chives, siracha and the mustard; let stand 5 minutes and whisk in the eggs
  
Pour the grits into a lightly greased 2 quart casserole dish and bake for 25 to 30 minutes or until heated through & a touch puffy; sprinkle generously with toppings.  
Note: because of the deep dish I used, mine had to cook for closer to 45 minutes and then I let them stand for 10 minutes before eating.
Happy Sunday Funday!
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