5. When the grits are ready, remove from the heat. Add the cheddar, 1 cup of the gouda, butter, 2 teaspoons garlic powder, 1 teaspoon smoked paprika and 1 teaspoon dried parsley. Whisk until the cheeses and butter are fully melted and the mixture is well combined, 1 to 2 minutes.

6. Add 2 cups milk and 3 large eggs. Vigorously whisk everything together to keep the eggs from scrambling. Coat a 12-inch cast iron or other oven-safe skillet with butter. Pour the grits into the pan. Sprinkle with the bacon and remaining 1 cup gouda. Cover the pan with aluminum foil.

7. Bake for 20 minutes. Uncover and bake until the grits shake slightly in the middle, the edges are set, and the top is golden brown, 25 to 40 minutes more. Garnish with more parsley and serve.

Recipe notes: To make ahead, cook the grits and pour into a greased skillet, cool to room temperature, and refrigerate overnight. When ready to bake, let sit at room temperature 20 to 30 minutes while the oven heats before sprinkling with the cheese and bacon, covering with foil, and baking.

Leftovers can be refrigerated in an airtight container up to three days. Reheat in a 350 F until warmed through, 10 to 15 minutes.

If you don’t have smoked paprika, you can substitute with regular paprika.

(Shanika Graham-White is a contributor to TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to editorial@thekitchn.com.)

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