But there is yet another type of grits. These are “instant grits.” Some people refuse to lump them in with long cook or quick grits, because they have been pre-cooked and dried. This is the only type of grits that I don’t like, these “instant” grits.

This extra processing allows them to absorb the cooking water more quickly, producing something that bears a passing resemblance to true grits. These are fine if you are mixing something in with them, but they taste terrible if you eat them like a purist, with just butter, salt and pepper to enhance their flavor.

INGREDIENTS

1 pound bacon

6 cups chicken stock

2 Tbsp. Ranch dressing mix (dry)

2 cups quick-cooking grits

12 ounces Velveeta, cubed

½ cup butter, cubed

½ cup milk

4 large eggs, lightly beaten

2 cups shredded cheddar cheese

 

DIRECTIONS

Preheat oven to 350° F. Lightly spray a 9×13-inch pan with cooking spray. Set aside.

In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove pan from heat. Remove bacon with a slotted spoon; drain on paper towels and chop.

In a large saucepan, add chicken stock, and Ranch dressing mix; bring to a boil. Slowly stir in grits. Reduce heat to medium-low; cook, covered, 5 to 7 minutes or until thickened, stirring occasionally. Remove from heat.

Add Velveeta cheese and butter; stir until melted. Stir in milk. Slowly stir in eggs until blended. Stir in half of cooked bacon.

Transfer grits to prepared dish. Sprinkle with shredded cheese and remaining bacon.

Bake, uncovered, 40 to 45 minutes.

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Quick Tip:  You can make this dish ahead of time and freeze it. Cover it, unbaked, with several layers of foil and freeze. The night before you plan to bake it, take it out of the freezer and place in your refrigerator to thaw overnight. Take it out of the refrigerator about 30 minutes before putting it in the oven, letting it come to room temperature. You will need to increase the baking time to 60 minutes.

Recipe courtesy of Stephanie Parker at Plain Chicken, photo courtesy of 12tomatoes.com