Grits, Gouda & Spinach Bake

I just realized that I haven't posted a grits recipe in quite a while!  Being Sunday and having time to experiment, I made this one for brunch today.  I just love spinach so of course I incorporated that into the recipe.  This recipe is based on one that I found online from Betty Crocker!  Yes indeed, Miss Betty!  It was almost exactly what I was looking for with Gouda cheese and spinach, but I made a couple of tweaks to make it more healthy.

Enjoy!

Serves 12

  

INGREDIENTS:

2 cups water

2 ¼ cups half & half

2 Tablespoons butter

½ teaspoon salt

1 cup uncooked quick-cooking grits (NOT instant)

8 ounces Gouda cheese, shredded (2 cups)

10 eggs* (I used 2 1/2 cups of Egg Beaters)

4 slices bacon

1 medium sweet onion, chopped

¼ teaspoon fresh ground black pepper

1 box (9 oz) frozen chopped spinach, thawed and drained 

   (best way is to squeeze it!)

Heat oven to 350 degrees F.  Spray 13x9 inch baking dish with cooking spray.  In a medium sauce pan, heat 2 cups water, 1 1/2 cup of half & half, butter, and salt and bring to a boil.  Whisk in the grits.  Reduce heat to low and cover.  Simmer for 5 to 8 minutes, stirring occasionally, until thick and creamy.  Remove from heat and stir in ¾ cup of the cheese.  Cool for a few minutes.

Stir 2 of the eggs into the grits mixture and pour into baking dish.  Bake for 10 to 15 minutes.

While this is baking, in a medium skillet, cook bacon until crisp.  Crumble the bacon and set aside.  Saute the onion in the bacon drippings until tender.  In a large mixing bowl, beat the remaining 8 eggs, pepper, and remaining ¾ cup half & half with a whisk.  Stir in the remaining 1 ¼ cups cheese, bacon, onion and spinach.  Pour this over the grits crust.

Bake 25 to 30 minutes or until knife inserted in center comes out clean.  Let stand a few minutes before serving.

*I used Egg Beaters (1/4 cup of Egg Beaters = 1 egg) & it turned out great! 

You can easily half this recipe to make 6 servings.