Baked Grits and Greens With Bacon |
|
 |
Prep Time: 20 Minutes Cook Time: 8 Minutes |
Ready In: 28 Minutes Servings: 1 |
|
Prepare through Step 2 up to a day ahead; cover and chill. Remove from the fridge, add the buttered crushed croutons, and let stand 30 minutes before baking. Ingredients:
1 teaspoon garlic salt |
1 cup uncooked quick-cooking grits |
1/3 cup finely chopped red onion |
5 tablespoons butter, divided |
2 large eggs |
1 (10-oz.) package frozen chopped spinach, thawed and drained |
1 1/2 cups (6 oz.) shredded parmesan cheese |
1/2 cup bottled creamy caesar dressing |
1 (3-oz.) package bacon bits |
1/2 teaspoon freshly ground pepper |
1 1/4 cups coarsely crushed garlic-flavored croutons |
Directions:
1. Preheat oven to 350°. Bring garlic salt and 4 cups water to a boil in a large saucepan over medium-high heat; gradually stir in grits. Reduce heat to medium, and cook, stirring often, 5 minutes or until thickened. Remove from heat, and stir in onion and 3 Tbsp. butter.
2. Whisk together eggs and next 5 ingredients in a large bowl. Stir about one-fourth of grits mixture gradually into egg mixture; add remaining grits mixture, stirring constantly. Pour into a lightly greased 13- x 9-inch baking dish.
3. Melt remaining 2 Tbsp. butter, and toss with coarsely crushed croutons; sprinkle over grits mixture.
4. Bake at 350° for 30 to 35 minutes or until mixture is set and croutons are golden brown.
5. Note: For testing purposes only, we used Oscar Mayer Real Bacon Bits.
|
|