Bacon And Cheddar Cheese Grits Casserole

• 8 cups milk, divided
• 1 tablespoon salt
• 2 cups uncooked stone-ground white grits
• 1 cup unsalted butter
• 4 large eggs, lightly beaten
• 2 teaspoons dried dill weed, thyme, or sage or a combination of the three (or 2 tablespoons chopped fresh herbs)
• 2 cups (8 ounces) shredded Cheddar, Gruyere, or Swiss cheese or a combination of the three, divided
• 6 slices bacon, cooked until crisp and crumbled

1. Combine 6 cups milk and salt in a large, heavy saucepan; cook over medium-high heat just until milk starts to boil. Gradually whisk in grits and butter. Reduce heat; simmer, uncovered, 20 to 25 minutes or until thick, stirring often.
2. Preheat oven to 350u0b0. Remove grits from heat; add remaining 2 cups milk, stirring to cool grits mixture. Stir in eggs, herbs, and 1 cup cheese. Pour grits mixture into a lightly greased 15" x 10" baking dish; top with remaining 1 cup cheese. Bake, uncovered, at 350u0b0 for 45 minutes or until bubbly. Sprinkle crumbled bacon on top of casserole; serve immediately.

milk, salt, stoneground white grits, unsalted butter, eggs, dill, cheddar, bacon

Taken from www.myrecipes.com/recipe/bacon-cheddar-cheese-grits-casserole (may not work)