Ingredients
6 bacon strips, chopped3 cups water1 cup 2% milk3/4 teaspoon salt1 cup uncooked old-fashioned grits2 cups shredded Colby-Monterey Jack cheese, divided 2 large eggs, room temperature, lightly beaten1 cup fresh or frozen corn, thawed1/4 teaspoon pepperSliced avocado, optional
Preparation
Preheat oven to 350°. In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels.
Meanwhile, in a Dutch oven, bring water, milk and salt to a boil. Slowly stir in grits. Reduce heat to low; cook, covered, until thickened, 15-20 minutes, stirring occasionally. Remove from heat. Stir in 1-1/2 cups cheese until melted. Slowly stir in eggs until blended. Stir in bacon, corn and pepper. Transfer to a greased 2-qt. baking dish. Sprinkle with remaining 1/2 cup cheese.
Bake, uncovered, until edges are golden brown and cheese is melted, 35-40 minutes. Let stand 10 minutes before serving. If desired, serve with avocado.
