Second Place Winner: Marna Hill's Bacon-y Cheese Grits Soufflé
Bacon-y Cheese Grits Soufflé
- 8 slices applewood smoked bacon (or other favorite)
- 1 stick (1/4 pound) of sweet butter + a little extra to grease the pan.
- I Cup regular grits
- 1 ½ Cups extra-sharp cheddar cheese, grated + a little extra for top
- 1 2/3 Cups milk
- 3 well-beaten eggs
- 2 teaspoons fresh thyme OR 1 teaspoon dry thyme
Cook up 8 rashers of applewood-smoked bacon ‘til crisp. Crumble.
Pre-heat oven to 350 degrees.
Sweet butter-up (grease) a 2 qt casserole.
Cook 1 cup of grits (not the quick-cook kind) according to package.
While hot, stir in 1½ cup grated extra-sharp cheddar cheese and ¼ lb (1 stick) sweet butter until melted.
Cool slightly, then stir in 1 2/3 cup milk and 3 well-beaten eggs, and 2 teaspoons fresh thyme (or 1 teaspoon dry thyme) and the crumbled bacon to the grits.
Pour into buttered casserole. Sprinkle the top with a little extra grated cheddar.
Bake at 350 degrees for 45-55 minutes. Serves 8.
Your cardiologist will love you!