The Kitchn: This Southern grits casserole is packed with bacon and cheese
8 tablespoons (1 stick) unsalted butter, plus more for the skillet
2 teaspoons garlic powder
1 teaspoon smoked paprika
1 teaspoon dried parsley, plus more for garnish
2 cups whole or 2% milk
3 large eggs
1. Arrange a rack in the middle of the oven and heat the oven to 400 F. Line a rimmed baking sheet with parchment paper or aluminum foil.
2. Place 8 ounces bacon in a single layer on the baking sheet. Bake until deep golden brown and crispy, about 14 minutes. Meanwhile, place 8 cups water and 1/2 teaspoon kosher salt in a medium saucepan and bring to a boil over medium-high heat.
3. When the bacon is ready, transfer to a paper towel-lined plate to drain, then coarsely chop. Reduce the oven temperature to 350 F.
4. While whisking, add 2 cups grits to boiling water. Reduce the heat to the lowest setting, cover, and simmer until the grits are tender and the water is almost completely absorbed, 10 to 15 minutes. Meanwhile, grate 8 ounces smoked gouda cheese (about 2 cups) and 4 ounces sharp cheddar cheese (about 1 cup) on the large holes of a box grater. Cut 1 stick unsalted butter into 8 pieces. Beat 3 large eggs together in a small bowl.
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