Cook Time: 55 Mins
2 cups water
½ cup quick-cooking grits, uncooked
3 cups shredded sharp Cheddar cheese
4 eggs, lightly beaten
1 cup reduced-fat milk
¼ teaspoon dried thyme
1/8 teaspoon garlic powder
1-pound bacon, cooked and crumbled, divided
Bring water to a boil; stir in grits. Return to boil, reduce heat to low and cook 6 minutes, stirring often, until grits are a thick consistency. Add cheese, stirring until melted. Combine eggs, milk, thyme, garlic powder and half of crumbled bacon; stir well. Gradually stir about ¼ of hot grits into egg mixture; add to remaining hot mixture, stirring constantly. Pour into lightly greased 11×7 inch baking dish. Top with remaining half of bacon. Cover and refrigerate overnight.
Preheat oven to 350 degrees. Bake 50-55 minutes or until a knife inserted in the center comes out clean.
A fabulous recipe that can be prepped up to a day ahead of your meal! These grits are cheesy and delicious with just a hint of thyme to give them a great flavor.