Cheesy Grits Casserole with Bacon and Corn
This brunch casserole features a pound of bacon, loads of cheese, onions, garlic, fresh thyme, and corn, baked into buttery grits!
Servings 8 servings
Ingredients
- 1 - 16 oz. package bacon reserve grease
- 3 tbsp. bacon grease
- 1/2 c. chopped yellow onion
- 2 garlic cloves minced
- 4 c. water
- 1 tsp. salt
- 1 1/2 c. quick grits
- 1 - 8 oz. package shredded sharp Cheddar cheese
- 1 - 8 oz. package shredded Colby Jack cheese
- 1 c. whole milk
- 1 1/2 c. frozen corn
- 2 tsp. chopped fresh thyme
- 4 large eggs
- sour cream or Greek yogurt for topping
Instructions
- Heat a large frying pan over medium heat. Cook the bacon until crispy and brown. Remove bacon with tongs to paper towels to drain excess grease. Crumble the bacon into bits.
- Reserve 3 tbsp. bacon grease in the skillet.
- Add onion and garlic to the bacon grease, and cook until onions are beginning to soften and are turning golden brown.
- Add water and salt to the pan, and bring to a boil.
- Whisk in the quick grits, and reduce heat to medium-low. Simmer for 3-5 minutes, or until grits are nearly tender.
- Remove from heat, and stir in the crumbled bacon.
- Stir in both cheeses, milk, corn, thyme, and eggs.
- Pour mixture into a greased 3-quart baking dish.
- Bake at 350 degrees for 50-60 minutes, or until edges are golden.
- Cool for 10-15 minutes. Cut and serve.