Christmas "Thyme" Grits - Ohio Eggs

Ingredients

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

Salt and pepper, to taste

Directions

Bring 2 cups water to a boil in a saucepan; stir in grits. Return to boil. Reduce heat to low and cook for 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 11x7 inch baking dish. Top with remaining half of bacon. Cover and refrigerate overnight.
To serve: preheat oven to 350° F. Bake 50-55 minutes or until a knife inserted in the center comes out clean.

Notes

To make this a main dish, add diced ham, chicken or shrimp. Or, add your favorite cooked sausage, such as Chorizo for a spicy kick.

Recipe courtesy of our friends at the North Carolina Egg Association.