-
1
Preheat your oven to 375 F and spray a 9 x 13 inch baking dish with a non-stick spray. Set aside.
-
2
In a large pot, combine the chicken broth, whole milk and heavy cream. Bring it to a boil and then reduce the heat to low. Stir in the grits, cover and cook for 15-20 minutes until thick. Stir the grits occasionally.
-
3
While your grits are cooking, prepare your bacon and spinach mixture. In a large skillet, add the bacon. Cook over medium heat until crispy, about 8-10 minutes. Remove the bacon with a slotted spoon, leaving the bacon grease in the pan. Transfer the bacon to a plate that has been lined with a paper towel. With the pan left over medium heat, add the onion. Cook for 5-6 minutes or until tender and then stir in the spinach. Season with salt and black pepper to taste. Cook until the spinach has wilted, about 3-4 minutes. Remove from heat.
-
4
When the grits have cooked through, stir in the butter, 3/4 cup of the mozzarella cheese, the Parmesan cheese and a dash of salt and black pepper. Stir until the cheese and butter have melted. Next, stir in the spinach mixture.
-
5
Pour the grits into the prepared baking dish. Sprinkle with the remaining 1/4 cup of mozzarella cheese. Bake until the cheese is melted and bubbly, about 10 minutes. Remove from heat and sprinkle with bacon. Serve immediately and enjoy!
