Ingredients
4-1/2 cups water1/2 teaspoon salt1/4 teaspoon pepper1 cup quick-cooking grits8 large eggs8 bacon strips, cooked and crumbled1 cup shredded Gouda cheese
Preparation
Preheat oven to 350°. In a large saucepan, bring water, salt and pepper to a boil. Slowly stir in grits. Reduce heat to medium-low; cook, covered, until thickened, about 5 minutes, stirring occasionally. Remove from heat. Pour grits into a greased 2-1/2-qt. souffle dish; cool completely.
In a large bowl, whisk eggs; pour over grits. Sprinkle with bacon and cheese.
Place casserole in a larger baking pan; add 1 in. of hot water to larger pan. Bake, covered, 45 minutes. Uncover; bake until knife inserted in the center comes out clean, 30-40 minutes. Let stand 5-10 minutes before serving.
Make-Ahead: Refrigerate unbaked casserole, covered, several hours or overnight. To use, preheat oven to 350°. Remove casserole from refrigerator while oven heats. Place casserole in a larger baking pan; add 1 in. of hot water to larger pan. Bake, as directed, increasing time as necessary for a knife inserted in the center to come out clean. Let stand 5-10 minutes before serving.
