Bacon And Cheddar Cheese Grits Casserole

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Oxmoor House


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8 cups milk, divided

1 tablespoon salt

2 cups uncooked stone-ground white grits

1 cup unsalted butter

4 large eggs, lightly beaten

2 teaspoons dried dill weed, thyme, or sage or a combination of the three (or 2 tablespoons chopped fresh herbs)

2 cups (8 ounces) shredded Cheddar, Gruyère, or Swiss cheese or a combination of the three, divided

6 slices bacon, cooked until crisp and crumbled

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