SYRUP 'N BACON GRITS

This winning combination is especially good with ham or poultry.

3 1/4 cups water
1 cup Quaker or Aunt Jemima Enriched Hominy Quick Grits, uncooked
1/2 teaspoon salt (optional)
3/4 cup Aunt Jemima Syrup or Lite Syrup
4 eggs, slightly beaten
2 tablespoons bacon drippings, margarine or butter
2 pkg. (8-oz. each) sliced bacon, cooked crisp, crumbled

Heat oven to 350F. Grease 1-1/2-quart Casserole.

Bring water to a boil; slowly stir in grits and salt. Reduce heat; simmer 2 to 4 minutes or until thick, stirring frequently.

Remove from heat; add syrup, eggs and drippings, mixing well.

Pour into prepared casserole; bake 45 to 50 minutes or until knife inserted near center comes out clean.

Top with bacon; let stand 5 to 10 minutes before serving. Serve with additional syrup, if desired.

TIP: Syrup 'N Bacon Grits makes a wonderful brunch side dish and maintains heat well on the buffet table.

Servings: 6 to 8
Source: Quaker