Bacon and Cheddar Cheese Grits Casserole

Mrs. Riley says this recipe can be cut in half and baked in a 13-inch x 9-inch baking dish at 350 degrees for 40 minutes or until bubbles form. She also recommends fresh herbs (seasonally) instead of dried ones. To avoid excessive chopping, she sometimes drops sprigs of fresh herbs into the milk when it boils (this takes about 10 minutes). Then she takes the greens out of the hot milk, adds the grits, butter, and salt, and cooks the grits as directed before making the casserole.
Combine 6 cups of milk and salt in a large heavy saucepan; cook over medium-high heat until the milk begins to boil. Gradually add the grits and butter. Reduce heat; simmer uncovered for 20-25 minutes or until thickened, stirring frequently.Preheat the oven to 350 degrees. Remove the cereal from the heat; add the remaining 2 cups of milk, stirring to allow the cereal mixture to cool. Add the eggs, herbs, and 1 cup of cheese. Place the cereal mixture in a lightly oiled 15-inch x 10-inch baking dish; top with the remaining 1 cup cheese. Bake uncovered at 350 ° C for 45 minutes or until bubbles form. Top the casserole with chopped bacon; serve immediately.