Breakfast & Brunch
This bacon cheese grits recipe delivers the ultimate Southern comfort breakfast—crispy bacon crumbles resting on velvety cheese clouds that practically melt in your mouth. The secret lies in slow-cooked grits infused with sharp cheddar and a touch of cream, balanced by smoky bacon that adds irresistible texture. I've perfected this dish over years of weekend brunch experiments, and it never fails to impress even the most skeptical eaters.
What sets this recipe apart is the technique: cooking the grits in chicken broth creates a naturally rich, flavorful base without extra fat, while crisping the bacon in batches ensures maximum crunch.
The cheese melts into a luscious, stretchy consistency that coats every grain, and those bacon crumbles stay crispy even after resting. This isn't just breakfast—it's a restaurant-quality dish that transforms your morning into something special.
The result is a plate that looks as good as it tastes: golden-brown bacon pieces scattered across a sea of creamy, cheesy grits with just a hint of smokiness.
Each bite delivers that perfect contrast between tender grits and crispy bacon, with the sharp cheddar adding depth that keeps you reaching for more. The aroma alone will have your kitchen smelling like a Southern diner before the first bite.
Serve with a side of fresh fruit for brightness or a simple green salad to cut through the richness. This recipe scales beautifully for brunch crowds or makes enough for leftovers that reheat perfectly. Here's how to create this comforting masterpiece from scratch—no shortcuts needed, just pure Southern satisfaction.
Ingredients for bacon cheese grits
Pantry staples plus a few Southern essentials—this is your cheat code for weekend brunch magic.
| Ingredient | Amount | Notes |
|---|---|---|
| Stone Ground Grits 🍚 | 1 cup | Uncooked, quick or regular |
| Sharp White Cheddar Cheese 🧀 | 1 ½ cups | Shredded, block preferred |
| Heavy Cream 🥛 | ½ cup | Full-fat for richness |
| Chicken Broth 💧 | 2 cups | Low-sodium preferred |
| Bacon 🥓 | 8 oz | Thick-cut, smoked preferred |
| Butter 🧈 | 4 tbsp | Unsalted, cold for crisping |
| Garlic Cloves 🧄 | 2 cloves | Minced, for flavor |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground |
| Freshly Ground Black Pepper 🌶️ | ¼ tsp | For garnish |
| Green Onions 🧅 | 2 whole | Sliced, for garnish |
| Chives 🌿 | 2 tbsp | Chopped, for garnish |
The grits are non-negotiable. Stone-ground grits give that authentic texture, but quick grits work in a pinch if you're short on time. For the cheese, sharp white cheddar is key—it melts into that perfect stretchy cloud. I grab mine from Whole Foods or the deli section at Kroger—pre-shredded gets clumpy. The bacon? Thick-cut smoked bacon stays crispy longer, and Costco sells it in bulk for brunch crowds. Don't skip the chicken broth—it adds depth without overpowering the cheese.
No sharp cheddar? Pepper jack or smoked Gouda works in a pinch, but the flavor won't be quite the same. Running out of chicken broth? Low-sodium beef broth is fine, just add a pinch more salt. For the bacon, if you've got thin-cut bacon, cook it longer—it'll crisp up, but it won't have that same satisfying crunch. The garlic can be jarred if you're in a rush, but fresh is always better. And if you're feeling fancy, swap the green onions for scallions—they've got a milder bite.
The grits reheat beautifully—just add a splash of milk or broth and stir. Store leftovers in the fridge for 3-4 days, but honestly, they're even better the next day as everything melds together. For serving, I like to keep the bacon crispy by adding it right before eating. The cheese sauce keeps for 2 days in the fridge if you make it ahead, but it's best fresh. Garnish with those chopped chives right before serving—they add a bright pop of color and freshness that cuts through the richness.
Why You'll Love This Recipe
- Here’s what sold me: that first bite where the cheddar melts into creamy grits, then hits crispy bacon. It’s like a hug in a bowl—rich, salty, and just a little indulgent without trying too hard.
- Five-Ingredient Magic: I swear by this—just grits, cheese, cream, broth, and bacon. That’s it. No fancy techniques, no chopping, no stress. The grits cook while you crisp the bacon, and by the time you stir in the sharp cheddar, you’re basically done.
- Creamy Crunch Perfection: Here’s what sold me: that first bite where the cheddar melts into creamy grits, then hits crispy bacon. It’s like a hug in a bowl—rich, salty, and just a little indulgent without trying too hard.
- Weeknight or Weekend Star: Honestly, this works for both. Toss it on the table when you’re too tired to plan dinner, or serve it at brunch when you want to impress. The leftovers? Even better reheated with a splash of milk to smooth it out.
Step-by-step instructions for bacon cheese grits
Here's how to make velvety grits with crispy bacon and melty cheese—simple steps for the ultimate comfort dish.
Cook the Bacon Until Crispy
Cut the 8 oz bacon into ½-inch pieces and place them in a large skillet over medium heat. Cook undisturbed for 5-6 minutes until the edges start to brown, then gently stir to render the fat evenly. You're looking for deep golden brown pieces with crispy edges—this usually takes about 8-10 minutes total. The rendered fat will be your flavor base, so don't drain it.
Once the bacon is perfectly crisp, use a slotted spoon to transfer it to a paper towel-lined plate. Leave the bacon fat in the skillet—you'll use it later for cooking. If you have 4 tbsp butter, add it to the skillet along with the bacon fat now and let it melt completely over medium-low heat. This combination creates the rich foundation for your grits.
Toast the Stone Ground Grits
Reduce the heat to low and add the 1 cup stone ground grits to the skillet with the bacon fat and butter. Stir constantly for 2-3 minutes until the grits turn a light golden color and smell toasty. This step, called "toasting," develops deeper flavor and prevents a raw taste in your finished grits.
Here's the thing—don't walk away. You'll see the grits start to bubble and smell nutty. If they brown too quickly, reduce the heat slightly. Once they're lightly toasted, pour in the 2 cups chicken broth all at once. Stir immediately to prevent clumping, then bring to a gentle simmer.
Simmer the Grits Until Creamy
Let the grits simmer uncovered for 15-18 minutes, stirring occasionally with a wooden spoon. You're looking for a thick, creamy consistency—like soft mashed potatoes. The grits should pull away from the sides of the pan slightly when you stir, but still cling together.
About 5 minutes before they're done, stir in the 1.5 cups sharp white cheddar cheese and the 0.5 cup heavy cream. The cheese will melt completely into the grits, creating that signature gooey texture. Taste and adjust seasoning with 1.5 tsp salt and 0.5 tsp black pepper. If you're using low-sodium broth, you might need to add a bit more salt at this point.
Finish with Garlic and Toppings
In a small pan over low heat, melt the 2 cloves garlic cloves in 1 tbsp butter for about 30 seconds until fragrant but not browned. Immediately stir this garlic butter into the finished grits. The garlic adds a subtle depth that balances the richness of the cheese and bacon.
Transfer the grits to a serving dish and top with the crispy bacon pieces. Garnish with 2 tbsp chopped chives and 2 sliced green onions. The contrast of crispy bacon against the creamy grits is what makes this dish irresistible. Serve immediately while hot—every bite should be a perfect mix of smoky, cheesy, and creamy.
Pro Tips For Making Bacon Cheese Grits
- STIR CONSTANTLY FIRST 10 MINUTES: Stone-ground grits need aggressive stirring at the start—don’t let them sit. I learned this the hard way when my first batch turned into gluey mush because I walked away for "just a minute" while the grits clumped. Keep that pot moving until the grits are fully hydrated and the texture thickens.
- GRATE CHEESE FINE: Sharp white cheddar melts better when grated small—think sandpaper, not pebbles. I used to toss in big chunks, and they’d sit like rocks in my creamy grits. A box grater or food processor makes this a 30-second job and ensures every bite is smooth.
- COOK BACON LOW AND SLOW: Skip the sizzle—render bacon at 275°F (135°C) for crispier, less greasy results. High heat makes it burn before it crisps, and you’ll end up with a greasy mess instead of crunchy bits. Patience here means better flavor and cleaner grits.
- WHISK IN CREAM LAST: Add heavy cream off the heat, then whisk like your life depends on it. I used to mix it in while cooking, and the grits would curdle like a science experiment gone wrong. A quick tempering with a splash of broth first helps, but whisking in the cream at the end guarantees a silky finish.
Best sauces and condiments for this dish
Classic Gravy Base
Start with the bacon fat you rendered earlier—it's liquid gold for gravy. After removing the crispy bacon, pour ½ cup of that fat into a saucepan over medium heat. Whisk in 2 tbsp all-purpose flour to make a roux, cooking for 1-2 minutes until golden.
Gradually whisk in 1 cup chicken broth, then add ¼ cup heavy cream for richness. Simmer for 3-4 minutes until thickened. Season with ½ tsp salt and ¼ tsp black pepper, then drizzle over the grits for extra decadence. 🥄
Spicy Sriracha Cream
For heat lovers, mix 2 tbsp sour cream with 1 tbsp sriracha and a pinch of salt. Dollop this on top of the grits alongside the bacon, or stir it into the cheese sauce before serving.
The tangy heat cuts through the richness beautifully. I like to add a sprinkle of crushed red pepper flakes on top for extra kick. 🌶️
Maple-Brown Sugar Glaze
Create a sweet contrast by simmering 2 tbsp pure maple syrup with 1 tbsp brown sugar and 1 tbsp butter in a small saucepan over low heat for 2-3 minutes until glossy.
Drizzle this over the grits right before serving—it adds a caramelized sweetness that pairs perfectly with the smoky bacon. 🍁
Cheesy Jalapeño Sauce
For a spicy kick, blend ½ cup shredded pepper jack cheese with ¼ cup sour cream, 1 tbsp chopped jalapeños, and a pinch of cayenne. Spread this over the grits and broil for 1-2 minutes until bubbly.
The melted cheese creates a gooey, spicy topping that takes this dish to the next level. 🔥
Buttermilk Ranch Drizzle
Mix 2 tbsp buttermilk with 1 tbsp ranch seasoning and a splash of heavy cream to make a tangy drizzle. This adds a bright, creamy contrast to the rich grits. I like to swirl it gently into the cheese sauce before serving for a marbled effect. 🥛
Hot Honey Drizzle
Combine 2 tbsp honey with ½ tsp cayenne pepper in a small saucepan and warm over low heat for 1 minute until the honey turns golden. Drizzle this over the grits and bacon for a sweet-spicy balance that's absolutely addictive. The honey caramelizes slightly, adding depth to every bite. 🍯
Nutrition facts
Frequently asked questions about bacon cheese grits
Can I make this recipe without butter?
You can substitute butter with an equal amount of bacon fat or olive oil, but the flavor will differ slightly. The butter adds richness and helps create that velvety texture. If you're avoiding dairy, use 2 tbsp neutral oil plus 1 tbsp bacon fat for the best results.
How do I prevent grits from getting lumpy?
Stir constantly during the initial cooking phase and avoid walking away from the pan. Once you add the broth, use a wooden spoon to scrape the bottom and sides frequently. For extra insurance, whisk the grits and broth together before bringing to a simmer. The key is constant motion!
Can I make this ahead of time?
Prepare the grits and cheese sauce up to 2 days ahead and store in the fridge. Reheat gently with a splash of milk or broth. Keep the bacon separate until serving to maintain crispiness. For the best texture, add fresh bacon and garnishes right before eating.
What's the best way to crisp the bacon?
Cook in batches if needed to avoid crowding the pan. Use medium heat and let the bacon render its fat slowly. Flip pieces only once for even cooking. For extra crispiness, spread them out on a baking sheet at 400°F for 5-7 minutes after initial pan-frying.
Can I use instant grits?
Instant grits work in a pinch, but they won't have the same texture or depth of flavor. For the best results, stick with stone-ground grits. If you must use instant, reduce the cooking time by about 50% and add an extra ¼ cup broth for creaminess.