How to Make Southern Bacon Cheese Grits
These Are Almost Life-Changing
We adore grits—as long as they are made right—and this is exactly right. Stone-ground grits are slowly cooked with broth and milk for a perfectly creamy consistency. Onion, bacon, and cheese are classic flavors that marry for incredible results. My family demands this savory recipe for every holiday meal.
This recipe has come down in our family for five generations now, and once you taste it, you'll see why. It came down to me from my Great Aunt Bettye Bell who was a hoot. It's super easy to make. Just be patient cooking the grits, and the rest is foolproof.
I can't emphasize how important it is to find really good stone-ground grits. The instant or quick cooking varieties just aren't the same thing at all. Real grits are beautiful—they have a subtle corn flavor, slightly sweet and nutty. They go great with a variety of other flavors and can be treated just as you would polenta (they're basically the same thing).
Whether you pick yellow or white grits is up to you. White ones have a softer flavor, yellow ones are more 'corny' but they are both amazing. You won't go wrong either way.
- 8 slices bacon, diced
- 1 cup stone ground grits
- 2 cups chicken broth
- 2 cups milk
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 2 cloves garlic, minced
- 1 whole yellow or white onion, diced
- 2 cups shredded Sharp cheddar cheese
- 2 large eggs, lightly beaten
- a dash of cayenne - for serving
- minced green onion - for serving
- In a medium saucepan, add grits, chicken broth and milk. Whisk well and season with salt and pepper. Over medium heat, bring the pot to a boil, reduce to a simmer and simmer about 20 minutes, or until grits have thickened and become creamy.
- Preheat oven to 350F°.
- Meanwhile, in a medium skillet, saute the bacon until crispy over medium to medium-low heat. Remove bacon to a paper towel-lined plate and set aside. Drain all but a teaspoon or two of the bacon grease.
- Turn heat under skillet to medium. Add garlic and onion and saute until fragrant and softened; about ten minutes.
- Add onion and garlic mixture to the grits and stir well. Add bacon and shredded cheese. Remove from heat, and stir until cheese is melted.
- In a small bowl, whisk the eggs. Stir them into the grits, mixing well. Transfer mixture to a casserole dish.
- Bake at 350F° for 45 minutes, until bubbly throughout and golden brown on top. Sprinkle lightly with a hint of cayenne and minced green onions, and serve.
Perfect, Creamy Grits
Crisp the Bacon
Saute the Onion and Garlic
Stir in Cheese
Stir in the Bacon
Beat Two Large Eggs
Transfer to a Casserole Dish
Edges are Set and Top is Golden
Sprinkle with Cayenne and Green Onion
How to Make Your Own Chicken Broth
How to Make Perfect, Creamy Southern Grits
© 2017 Jan Charles