Categories: Breakfast, Casserole, Grits, Paula Deen

Ingredients

• 10 slices bacon, chopped
• 2 cups frozen whole kernel corn, thawed and drained
• 4 cups low sodium chicken broth
• 1 1/4 cups quick-cooking grits
• 1/2 cup heavy whipping cream
• 2 cups shredded smoked gouda cheese
• 1/2 cup minced green onion
• 2 large eggs
• 1/2 teaspoon salt
• sliced green onion, strips for garnish

Directions

1. In a large skillet, cook bacon and corn over medium heat, stirring frequently, until bacon is crisp; drain well, and set aside.

2. Preheat oven to 350°; spray a 13 × 9 inch baking dish with cooking spray.

3. In a large saucepan, bring broth to a boil over med-high heat.

4. Slowly stir in grits; decrease heat, and simmer for 4-5 minutes or until thickened.

5. Stir in cream; remove from heat.

6. Add cheese, green onion, and bacon mixture to grits.

7. Add eggs and salt, stirring until combined.

8. Spoon mixture into prepared dish.

9. Bake for 40-50 minutes or until golden brown.

10. Let stand for 10 minutes before serving.

11. Garnish with green onion strips, if desired.

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