Baked Cheddar Grits With Bacon

Another great grits recipe! Fron Fine Cooking Magazine

• Ready In: 1 hr 20 mins
• Serves: 6

Ingredients

•  kosher salt
• 1  cup hominy grits (not instant)
• 1 1⁄2 cups  about 5 oz. grated extra sharp white cheddar cheese
• 1  tablespoon all-purpose flour
• 1  teaspoon  chopped fresh thyme
•  fresh ground black pepper
• 1  medium garlic clove
• 6  slices bacon, cooked until crisp and chopped into small bits
• 3  large eggs, separated
• 1⁄4 cup heavy cream

Directions

1. Position rack in center of overn and preheat oven to 350 degrees.
2. Put 4 1/2 cups of water and 1/2 tsp of salt in a 4 qt, saucepan, cover, and bring to a boil. Whisk the grits into the pan in a slow stream. Reduce heat to medium low, cover, and simmer, whisking occasionally, until thickened, about 12-15 minutes.
3. In a large bowl, toss 1 3/4 cups of the cheese, the flour, the thyme, and several grinds of pepper.
4. Chop the garlic, sprinkle with a generous pinch of salt, and mash it into a paste with the side of a chef's knife. Whisk the mashed garlic, the cheese mixture, and the bacon into the grits until blended and the cheese is melted. Season to taste with salt and pepper. Scrape the grits into a large bowl.
5. In a medium bowl, beat the egg whites and a pinch of salr with a hand mixer until they just hold stiff peaks.
6. In a small bowl, whisk the yolks and cream; whisk this mixture into the grits. With a large spatula, gently stir 1/3 of the whites into the grits to lighten them and then fold in the remaining whites. Scrape the grits into a 8x8x2" glass or ceramic baking dish.
7. Sprinkle the remaining 1/4 cup of cheese evely over the grits. Bake until puffed, browned and bubbling, 50-60 minutes.