I made these today with the items I had on hand. That being said I used yellow cornmeal (medium polenta) cooking it with the amount of water the package said was needed to cook 1 cup of cornmeal. Also because it was a bit courser than grits I cooked it about 10 minutes. I had heat and eat sausage and Hormel precooked bacon that I cut up and added that to the cheesy cornmeal. Then I beat the eggs with the milk, salt and pepper and added to the cornmeal mixture. I baked them in my jumbo muffin pan (made 9) at 375 for 35 minutes (lowered the temp due to the size thinking they would be dry on the outside and doughy in the middle) and they are great. Thanks for the inspiration.
Typically just a white gravy recipe. We make this sausage cream sauce for shrimp and grits, so you could make something similar with that, sans the sausage ?
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This casserole is super easy to make. Cook the bacon and chop. Set aside. In a large saucepan, add chicken stock, and Ranch dressing mix; bring to a boil. Slowly stir in grits. Reduce and cook until the grits have thickened. Remove from heat.Add Velveeta cheese and butter; stir until melted. Stir in milk. Slowly stir in eggs until blended. Stir in half of cooked bacon. Pour the grits into a baking dish. Top with cheddar cheese and the remaining bacon and cook. 2351a5e196
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