This recipe was good. As a Yankee transplanted to the Midwest, I do not get grits. I also didn't feel like buying grits that I would likely never use up, so I used really good stone-ground cornmeal. Still, this was light, fluffy, and cheesy with a good corn taste. I cooked it in a wider, shallow dish because I love crusty edges and these edges did not dissapoint! We had the bacon on the side so it would preserve its crunch. Given that this was a huge production that took a long time to make and produced tons of dishes, in the future I would probably just make a pan of cornbread.