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Yankee Grit(s)


A Benjamin Prescott Inn recipe.


Cook at 350°.

1 lb bacon
2 cups quick grits
8 cups water
2 tsps salt
1 cup (2 sticks) butter
2 1/2 cups grated sharp Cheddar cheese
12 eggs
2 Tbsps chopped fresh chives (or 1 Tbsp dried)
1 cup half 'n half

Cook bacon until crisp and set aside.

Cook the grits according to package directions, except use 2 tsps salt instead of 1 tsp. Add the butter and cheese and cook until they have melted. Then remove them from the heat and cool a little. Next stir in four of the eggs, beaten, and pour all into a 4-qt. casserole dish.

Crumble the extra bacon bacon and sprinkle it over the casserole, setting aside about 1 cup of the bacon crumbs.

Beat the remaining 8 eggs and the half 'n half together, and pour the mixture over the bacon and grits. Bake at 350° for about 45 minutes. Top with remaining bacon and serve hot.

Serves 14