Baked Garlic and Herb Grits


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Use light Boursin cheese in this tasty potato, egg, and bacon dish.

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  • 4 C. water
  • 4 C. milk
  • 1 1/4 tsp. salt
  • 2 C. uncooked regular grits
  • 2 (6.5 oz.) containers garlic and herb-flavored spreadable cheese
  • 1 tsp. seasoned pepper
  • 1 C. shredded Parmesan cheese
  • 4 large eggs, lightly beaten
  • 8 bacon slices, cooked and crumbled
  • 1/4 c. chopped fresh parsley

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Bring first 3 ingredients to a boil in a large saucepan over medium-high heat; gradually stir in grits. Return to a boil; reduce heat to low. Cook, covered, over low heat, stirring often, 20 minutes or until done. Stir in spreadable cheese, pepper, and Parmesan cheese. Stir about 1/4 of grits mixture gradually into beaten eggs; add remaining grits mixture, stirring constantly. Pour into a lightly greased 13 X 9 inch baking dish. Bake at 350 degree for 45 to 55 minutes or until golden and set. Sprinkle each serving with bacon and parsley.

Serves 10.

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