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Pre-heat the oven to 425 degrees
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Prep work: Boil water in two medium pots for the grits and the pasta. The 4 cups of water are to be used specifically for the grits. At the same time put your bacon into two roasting pans and bake in the oven at 425 degrees until crispy.
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Dice the green pepper and shallot, then saute them until the shallot is caramelized and all of the water has evaporated from the green pepper. Set them aside.
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Once the water has reached boiling for both the pasta and the grits start the pasta first and reduce the heat to medium. As always cook your pasta al dente.
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Don't forget the bacon check on it. You need the bacon to be crispy but not burnt. If the bacon is done remove it. If not keep a watchful eye on it.
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Now you must concentrate on your grits. Have all of the ingredients that you need at hand because once you start you can't stop. Here is what you will need for the grits part of the recipe: 1 cup quick grits, 4 cups of water, 1 cup Gruyere, 1 tablespoon of Ricotta, heavy cream and salt/pepper. First pour the grits into the boiling water and immediately reduce to low heat. Start stirring. Once it has thickened some add the cream, keep stirring. Now add the Gruyere cheese, Ricotta and salt & pepper. Continue stirring until everything is well blended and smooth. Remove from the heat and set aside.
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At this point your pasta should be done as well as your bacon. Set these aside as well.
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In a medium skillet brown the country ham for approximately one minute on either side. Chop the ham into fine pieces and crumble the bacon.
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Whisk the eggs in a bowl so that they are ready to use.
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Make sure that you have all of you ingredients at your finger tips when you start assembling the casserole: Grits, pasta, ham, bacon, cheese, eggs, green pepper & shallot.
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Assembly-
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1. Spread a layer of Ricotta on the bottom of your casserole dish.
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2. Add a layer of some of the pasta.
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3. A layer of creamy cheesy Gruyere grits.
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4. Add a layer of some of the bacon bits.
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5. Then a layer of some of the country ham
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6. Then add the green pepper and shallot.
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7. Then add some of the mixed cheddar cheeses.
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8. Pour the eggs over at this point.
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9. Add a little more pasta.
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10. Add the remaining bacon, ham and veggies across the middle.
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11. Then add the remainder of the cheddar cheeses as well as the Parmesan Romano cheese.
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Bake at 425 for 15-20 minutes or until it is all golden and bubbly. Enjoy!
