30. CHEDDAR GRITS with BACON

serves eight


8 slices of bacon
3 cups chicken broth
1 cup water
1 cup quick grits
1 cup grated Cheddar cheese
2 tablespoons sour cream
2 tablespoons butter
1 clove garlic, minced
1/2 teaspoon cayenne pepper (more or less, to taste)
1 can (14 to 16 ounces) artichoke hearts, chopped, or use frozen cooked artichoke hearts
2 eggs, well beaten

Heat oven to 350° F. Grease a 2-quart baking dish. In a large skillet over medium heat, fry bacon until crispy. Drain on paper towels; crumble. In a large saucepan, combine broth and water. Bring to a boil. Slowly stir in grits. Reduce heat to low; cover and cook for about 5 minutes, stirring occasionally to prevent scorching. Remove grits from heat. Add the bacon and remaining ingredients; stir well. Pour into the baking dish. Bake at 350° for 50 to 60 minutes, or until set.


courtesy of: Diana Rattray