
Grits Dressing
A delicious american dish. Gluten-free friendly.
Total Time
134 min
Serves
6
Rating
0.0 (0)
Ingredients
- Unsalted butter (for dish)
- 1 cup coarse stone-ground grits
- 1 cup (about 10 ounces) chopped bacon
- 6 large eggs
- 1/2 cup heavy cream
- 2 cups coarsely grated cheddar (about 8 ounces)
- divided
- 2 tablespoons chopped fresh chives
- 1/4 teaspoon sweet paprika
- Kosher salt
- freshly ground pepper
Instructions
- 1
Butter a 2-quart baking dish.
- 2
Bring 4 cups water to a simmer in a large saucepan.
- 3
Gradually whisk in grits.
- 4
Reduce heat to low; gently simmer, stirring often, until grits begin to thicken.
- 5
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.
- 6
Meanwhile, cook bacon in a large skillet over medium heat until crisp, 5-7 minutes.
- 7
Transfer bacon to paper towels to drain.
- 8
Preheat oven to 350°.
- 9
Whisk eggs and cream in a medium bowl; whisk into grits in 3 additions.
- 10
Stir in 1 3/4 cups cheese, chives, paprika, and bacon.
- 11
Season to taste with salt and pepper.
- 12
Transfer grits mixture to prepared dish and smooth top with a spoon.
- 13
Sprinkle remaining 1/4 cup cheese over.
- 14
Transfer baking dish to a foil-lined baking sheet and cook until puffed, golden, and just set in the middle, about 1 hour.
- 15
Let cool for 10 minutes before serving.