GOUDA GRITS CASSEROLE

Gouda Grits Casserole image

Provided by Betty Crocker Kitchens

Categories Entree

Time 1h30m

Yield 12

Number Of Ingredients 10

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2 1/4 cups half-and-half
3 tablespoons butter
1 1/2 teaspoons salt
1 cup uncooked quick-cooking corn grits
8 oz Gouda cheese, shredded (2 cups)
10 eggs
5 slices applewood-smoked bacon
1 large sweet onion, chopped (1 cup)
1/4 teaspoon pepper
1 box (9 oz) frozen chopped spinach, thawed, squeezed to drain

Steps:

Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In 2-quart saucepan, heat 2 1/2 cups water, 1 1/2 cups of the half-and-half, the butter and salt to boiling. Gradually stir in grits. Reduce heat to low. Cover; simmer 5 to 7 minutes, stirring occasionally. Remove from heat. Stir in 3/4 cup of the cheese until melted. Cool 15 minutes.
Stir 2 of the eggs into grits mixture. Pour into baking dish. Bake 20 minutes.
Meanwhile, in 10-inch skillet, cook bacon until crisp; drain on paper towels. Crumble bacon; set aside. Cook onion in bacon drippings over medium heat, stirring occasionally, until tender. In large bowl, beat remaining 8 eggs, the pepper and remaining 3/4 cup half-and-half with whisk; stir in remaining 1 1/4 cups cheese, the bacon, onion and spinach. Pour over crust.
Bake 25 to 30 minutes or until knife inserted in center comes out clean. Let stand 10 minutes before cutting.

Nutrition Facts : Calories 280, Carbohydrate 15 g, Fat 1 1/2, Fiber 1 g, Protein 14 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 640 mg