|
 Syrup
'N Bacon Grits
This
winning combination is especially good with ham or
poultry.
| 3-1/4 |
cups
water |
| 1 |
cup
Quaker or Aunt Jemima Enriched Hominy Quick Grits,
uncooked |
| 1/2 |
teaspoon
salt (optional) |
|
| 3/4 |
cup
Aunt Jemima Syrup or Lite Syrup |
| 4 |
eggs,
slightly beaten |
| 2 |
tablespoons
bacon drippings, margarine or butter |
| 2 |
8-oz.
pkg. sliced bacon, cooked crisp, crumbled |
|
Heat
oven to 350ºF.
Grease 1-1/2-qt. Casserole. Bring water to a boil; slowly
stir in grits and salt. Reduce heat; simmer 2 to 4 minutes
or until thick, stirring frequently. Remove from heat;
add syrup, eggs and drippings, mixing well. Pour into
prepared casserole; bake 45 to 50 minutes or until knife
inserted near center comes out clean. Top with bacon;
let stand 5 to 10 minutes before serving. Serve with additional
syrup, if desired.
6 to 8 SERVINGS |
|
TIP:
Syrup 'N Bacon Grits makes a wonderful brunch side
dish and maintains heat well on the buffet table.
|
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