YANKEE GRITS

1 lb bacon
2 cups quick grits
8 cups water
2 tsp. salt
1 cup (2 sticks) butter
2 1/2 cups grated sharp Cheddar cheese
12 eggs
2 Tbsp. 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 tsp. 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 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 degrees F for about 45 minutes. Top with remaining bacon and serve hot.

Servings: 14
Source: The Benjamin Prescott Inn - Jaffrey, New Hampshire