Kristi Coffey’s Morning Grits Bake

Preheat the oven to 350 degrees. Lightly grease a 9-by-13-inch baking dish with nonstick cooking spray.

Cook the bacon in a large nonstick skillet over medium heat, stirring occasionally, until crisp and rendered, 14 to 16 minutes. Remove 1⁄4 cup of the bacon pieces and set aside on a paper towel-lined plate.

Add the scallions and jalapeño to the skillet with the remaining bacon, and cook, stirring occasionally, until softened, about 3 minutes. Remove from heat and set aside.

In a medium Dutch oven, bring 4 1⁄2 cups of water and the salt to a boil over medium- high heat. Gradually sprinkle in the grits, whisking constantly. Return to a boil. Reduce the heat to low, cover and simmer, whisking often, until the grits have thickened, about 5 minutes. Remove from the heat and whisk in the cheese until completely melted. Stir in the half and half, eggs, and bacon mixture from the skillet, along with the drippings. Add the paprika, smoked paprika, and Cajun seasoning. Spoon the mixture into the prepared baking dish.

Bake the casserole until the top is lightly golden, 50 minutes to 1 hour. Garnish with the reserved bacon and more scallions, and serve with hot sauce.