Cheese Grits with Artichoke Hearts and Bacon

• 8 slices bacon
• 3 cups (700 ml) chicken broth
• 1 cup (225 ml) water
• 1 cup (225 ml) quick grits
• 1 cup (225 ml) grated cheddar cheese
• 2 tbsp (30 ml) sour cream
• 2 tbsp (30 ml) butter
• 1 clove garlic, minced
• 1/2 tsp (2 ml). cayenne pepper (more or less, to taste)
• 1 14 oz (392 grm). can artichoke hearts, chopped, or use frozen cooked artichoke hearts
• 2 eggs, well beaten

1. Heat oven to 350 degrees (175 C.).
2. Grease or spray with vegetable spray a 2-quart baking dish.
3. In a large skillet over medium heat, fry bacon until crispy.
4. Drain on paper towels; crumble.
5. In a large saucepan, combine broth and water.
6. Bring to a boil.
7. Slowly stir in grits.
8. Reduce heat to low; cover and cook for about 5 minutes, stirring occasionally to prevent scorching.
9. Remove grits from heat.
10. Add the bacon and remaining ingredients; stir well.
11. Pour into the baking dish.
12. Bake at 350 degrees (175 C.) for 50 to 60 minutes, or until set.

bacon, chicken broth, water, grits, cheddar cheese, sour cream, butter, clove garlic, cayenne pepper, hearts, eggs

Taken from online-cookbook.com/goto/cook/rpage/001762 (may not work)