cooking up vegetables on the stove at the inn

Grits Casserole


  • 2 c dry, coarse grits
  • 8 c water
  • 1 T salt
  • 1 stick butter
  • 6 slices of diced, thick-cut bacon
  • 1 yellow onion, chopped
  • 12 oz frozen spinach
  • 1 T garlic powder
  • 1 T pepper
  • 3 T Dijon mustard
  • 1 c cubed Velveeta cheese
  • 1 8 oz cream cheese
  • Preparation

In a large pot, cook grits in 8 cups of boiling water with salt. 

In a medium-sized frying pan, sauté bacon till crisp and add onion. After the onion caramelizes, add the spinach and season with garlic and pepper. 

In the pot of cooked grits, add cream cheese, Dijon mustard, bacon, onion, spinach, 1 cup of Velveeta cheese, 1 stick of butter, and salt to taste.

Top with shredded cheddar cheese when ready to serve.

Serves 8-10

Willis Graves Bed and Breakfast