Gouda Grits Casserole

Ingredients

• 3 tablespoons butter 
• 1.5 teaspoons salt 
• 1 cup quick-cooking grits uncooked
• 2 cups gouda cheese shredded
• 10  eggs 
• 5 slices bacon 
• 1 cup onion sweet chopped
• 0.3 teaspoon pepper 
• 9 oz spinach frozen thawed chopped
• 2.3 cups frangelico 

Equipment

• bowl
• frying pan
• paper towels
• sauce pan
• oven
• knife
• whisk
• baking pan
• glass baking pan

Directions

1. Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In 2-quart saucepan, heat 2 1/2 cups water, 1 1/2 cups of the half-and-half, the butter and salt to boiling. Gradually stir in grits. Reduce heat to low. Cover; simmer 5 to 7 minutes, stirring occasionally.
2. Remove from heat. Stir in 3/4 cup of the cheese until melted. Cool 15 minutes.
3. Stir 2 of the eggs into grits mixture.
4. Pour into baking dish.
5. Bake 20 minutes.
6. Meanwhile, in 10-inch skillet, cook bacon until crisp; drain on paper towels. Crumble bacon; set aside. Cook onion in bacon drippings over medium heat, stirring occasionally, until tender. In large bowl, beat remaining 8 eggs, the pepper and remaining 3/4 cup half-and-half with whisk; stir in remaining 1 1/4 cups cheese, the bacon, onion and spinach.
7. Pour over crust.
8. Bake 25 to 30 minutes or until knife inserted in center comes out clean.
9. Let stand 10 minutes before cutting.