Instructions: In a large, heavy saucepan, bring the chicken stock to a boil. Adjust the heat to a simmer. Add 1 tablespoon of the butter. When it has melted, begin to pour in the grits with one hand while constantly whisking long-handled wooden spoon and stir until the grits become thick and absorb the liquid. This should take from 7 to 10 minutes.

Remove the saucepan from the heat and stir in the remaining 2 tablespoons butter, bacon, cheese, green onions and Tabasco. Combine everything thoroughly and season with salt and pepper.

Preheat the oven to 350 degrees. Butter an 8-inch square pan, or other similar-sized baking pan, and spread the grits into the pan. Bake for 30 minutes or until they are heated through. Serve hot.

This recipe yields 4 to 6 servings.

Description: "Cheese and bacon grits make a nice Sunday brunch dish. Try them with a poached or fried egg on top."

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