Adjust your oven racks so there is only 1 rack and it is in the lower middle of your oven
Preheat the oven to 350F and set the water in the kettle to boil
Cook the bacon in the skillet until crispy around the edges. Remove from pan and let sit on paper towel lined plate to soak up the grease.
Meanwhile, beat the eggs in a large mixing bowl and whisk in the milk, grits, ⅓ cup of the cheese, and salt & pepper to taste. Fold in the bacon. Pour into a greased 9x13" casserole dish.
Once the oven is preheated and water is boiling, you will need to carefully add all the water into the casserole dish and whisk to distribute. (I found the easiest way to do this was to add the water with the casserole dish already in the oven--which is why you should adjust your oven racks to give you space). The casserole dish will be very full and it is important to use boiling water.I included pictures and more safety tips in the post above.
Once combined, bake uncovered for 20 minutes.
Whisk thoroughly again (I did this step in the oven as well) being sure to move the polenta around the pan for even baking.
Bake for another 15 minutes and stir it again (this time, use a spatula to ensure you're scraping the bottom.)
Let bake another 10-20 minutes until set and golden brown (an inserted knife comes out clean).
Remove from oven and sprinkle with remaining cheddar. Cut into 12 even squares and serve.
Notes
see the full blog post above post for:
ingredient and equipment suggestions + substitutions,