Cheese Grits Casserole

Name: Cheese Grits Casserole
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H45M0.000S
Yield: 8 servings
Ingredients: 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

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Level: Easy

Total: 45 min
Active: 15 min

Yield: 8 servings

Level: Easy

Total: 45 min
Active: 15 min

Yield: 8 servings

Ingredients

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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

Directions

Watch how to make this recipe.

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.