Quick & Easy Southern-Style Cheese Grits with Bacon
This creamy Southern-style grits recipe combines rich sharp cheddar cheese and crispy bacon for a comforting and easy stovetop side dish perfect for breakfast or any meal.
Ingredients
Check ingredients as you go.
Let’s make it
Bring 4 cups of water to a boil in a medium saucepan. Stir in 1 teaspoon of salt.
Slowly pour in 1 cup of grits while whisking constantly to prevent lumps.
Reduce heat to low and simmer gently, stirring frequently, until grits thicken and become creamy, about 15 minutes.
Once cooked, remove from heat and stir in 2 tablespoons of unsalted butter until melted and incorporated.
Add 1 1/2 cups shredded sharp cheddar cheese and stir until cheese melts completely into the grits.
Fold in crumbled crispy bacon slices (4 slices). Season with black pepper to taste if desired.
Serve the cheesy bacon grits hot as a flavorful Southern-style side dish or breakfast component.
Tips & notes
For creamier grits, substitute half the water with whole milk or add a splash of cream at the end. Stir grits frequently while cooking to prevent lumps and sticking on the bottom.
Saving it for later
Refrigerate leftovers in an airtight container within 2 hours. Consume within 3-4 days. Grits may thicken when cold, add a splash of milk or water when reheating to loosen.
Reheating
Reheat gently over low heat on the stovetop, stirring frequently. Add a splash of milk or water to restore creaminess and heat until warmed through.
