With Thanksgiving right around the corner, our WKYC family is sharing their favorite holiday recipes.
WKYC morning anchor Lynna Lai is sharing her family’s cheesy bacon grits casserole recipe with us:
1 cup quick grits
4 cups boiling water
1 teaspoon salt
1/2 pound cooked, crumbled bacon with some extra to crumble on top
1 1/2 teaspoons chopped fresh rosemary (optional)
6 tablespoons butter
6 oz. reduced fat cream cheese
2 eggs, beaten
2/3 cup milk
1 teaspoon minced garlic
1/4 teaspoon red pepper sauce
1 cup grated sharp cheddar cheese
1/4 cup corn flakes, crushed
Chopped chives for garnish
- Hollie Giangreco's broccoli & cauliflower casserole
- Danielle Wiggins' cornbread stuffing
- John Anderson's family cherry cheesecake
- Maureen Kyle's lebkuchen cookies
In a medium pot, cook grits in boiling water with salt until thick; remove from heat. Stir in butter and cream cheese until melted.
In a small mixing bowl, combine eggs, milk, garlic, rosemary and red pepper sauce. Add to grits. Stir in bacon crumbles. Pour entire mixture into a 2-quart casserole. Top with cheese, corn flakes and extra bacon.
Bake 1 hour and 15 minutes at 350 degrees or until set. Serve while hot. Garnish with chopped chives.
Serves 6 - 8.
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