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Cheese Grits with Artichoke Hearts and Bacon
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Great side dish with baked ham or . . . .



  • 8 slices bacon
  • 3 cups (700 ml) chicken broth
  • 1 cup (225 ml) water
  • 1 cup (225 ml) quick grits
  • 1 cup (225 ml) grated cheddar cheese
  • 2 tbsp (30 ml) sour cream
  • 2 tbsp (30 ml) butter
  • 1 clove garlic, minced
  • 1/2 tsp (2 ml). cayenne pepper (more or less, to taste)
  • 1 14 oz (392 grm). can artichoke hearts, chopped, or use frozen cooked artichoke hearts
  • 2 eggs, well beaten
  • Heat oven to 350 degrees (175 C.).
  • Grease or spray with vegetable spray a 2-quart baking dish.
  • In a large skillet over medium heat, fry bacon until crispy. Drain on paper towels; crumble.
  • In a large saucepan, combine broth and water. Bring to a boil.
  • Slowly stir in grits. Reduce heat to low; cover and cook for about 5 minutes, stirring occasionally to prevent scorching.
  • Remove grits from heat.
  • Add the bacon and remaining ingredients; stir well.
  • Pour into the baking dish.
  • Bake at 350 degrees (175 C.) for 50 to 60 minutes, or until set.

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