Breakfast & Brunch
This bacon cheese grits recipe delivers the ultimate Southern comfort food experience—smoky, crispy bacon crumbles nestled into velvety, cheesy grits that melt in your mouth. 💛 The secret lies in slow-cooking stone-ground grits until they reach that perfect creamy texture while frying the bacon just right for maximum crispiness.
I've perfected this dish over years of weekend brunch experiments, and it never fails to impress. What makes these grits truly special is the balance of textures: the crisp edges of perfectly fried bacon contrast beautifully with the silky, rich grits.
We're using sharp cheddar for that signature tangy flavor, but feel free to mix in pepper jack or gouda for extra depth. The bacon adds a salty, savory punch that cuts through the richness of the cheese, creating a harmony that's impossible to resist.
By the time you're done, you'll have a dish that's hearty enough for a weekend brunch but simple enough for a weeknight dinner. The aroma alone will have everyone gathering around the table, and the first bite delivers that perfect combination of smoky, cheesy, and crispy all in one forkful.
This is comfort food at its finest—warm, satisfying, and impossible to put down. For those short on time, I've included tips for using pre-cooked bacon or quick-cooking grits without sacrificing flavor.
The result is just as delicious, proving that even the most indulgent dishes can be made with a little cleverness in the kitchen. Let's get cooking!
Ingredients for bacon cheese grits
Crispy bacon, velvety grits, and sharp cheddar—these ingredients create Southern comfort at its finest.
| Ingredient | Amount | Notes |
|---|---|---|
| Stone-Ground Grits 🍚 | 1 cup | Uncooked, for creamy texture |
| Thick-Cut Bacon 🥓 | 8 oz | Thick slices for crispiness |
| Sharp Cheddar Cheese 🧀 | 1 ½ cups | Shredded, sharp flavor preferred |
| Heavy Whipping Cream 🥛 | 1 cup | Full-fat for richness |
| Butter 🧈 | 4 tbsp | Unsalted, for cooking |
| Chicken Broth 💧 | 1 ½ cups | Low-sodium preferred |
| Salt 🧂 | 1 tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground |
| Garlic Powder 🧄 | ½ tsp | For subtle depth |
| Onion Powder 🧅 | ½ tsp | Adds savory base |
| Green Onions 🧅 | 2 whole | Sliced, for garnish |
| Fresh Parsley 🌿 | ¼ cup | Chopped, for garnish |
The grits are the star here, so stone-ground is non-negotiable—quick-cooking grits just won’t give you that silky texture. Bob’s Red Mill or Stone Ground Grits by McConnell’s are my go-tos, but any stone-ground brand works. For the bacon, thick-cut slices from Oscar Mayer or Applewood Farms fry up perfectly crispy. Sharp cheddar is essential—Kraft 2% or Pepper Jack adds that tangy kick. If you can’t find thick-cut bacon, regular bacon cut into 1-inch pieces works in a pinch, but it won’t be as crispy.
No sharp cheddar? Pepper Jack or Gouda are great swaps—they’ve got that bold flavor we’re after. Running low on chicken broth? Water plus a bouillon cube does the trick, but don’t skip the garlic and onion powder—they’re what give the grits that savory depth. For a shortcut, pre-cooked bacon saves time, but fry it fresh for that smoky aroma. The green onions and parsley are just for garnish, so feel free to skip them if you’re in a rush—your grits will still taste amazing.
This dish reheats beautifully—just add a splash of milk or water to loosen it up. Keeps in the fridge for 4-5 days, but honestly, it’s best fresh. For leftovers, store in an airtight container and reheat on the stovetop over low heat. The bacon gets even crispier the second time around if you broil it for a minute or two. Double the recipe if you’re feeding a crowd—it disappears fast!
Why You'll Love This Recipe
- Five-Ingredient Magic: I swear, you’re looking at my lazy-day breakfast. Stone-ground grits cook while you crisp the bacon—no stirring, no stress. Just dump, simmer, and melt that sharp cheddar right into the pot. That’s it.
- Crispy-Creamy Obsession: Between us, the thick-cut bacon adds this insane crunch, while the heavy cream and butter turn the grits into a velvety blanket. Honestly, I’ve had worse meals at fancy restaurants that didn’t hit this hard.
- Brunch to Dinner Fix: Serve it with a fried egg and call it brunch, or pile it high on a biscuit for Sunday supper. My roommates steal my leftovers for lunch—because yes, it’s that good cold too. (Don’t tell them I said that.)
- Leftovers That Lie: I make a double batch on Sundays because reheating these is chef’s kiss—just add a splash of cream and microwave. Tastes like you just cooked it, and it stretches my grocery budget like a pro. Win-win.
Step-by-step instructions for bacon cheese grits
Here's how to make velvety grits with perfectly crispy bacon and melty cheese—every bite is pure comfort!
🔥 Step 1: Cook the Bacon Until Crispy
Place the 8 oz thick-cut bacon in a large skillet over medium heat. Cook undisturbed for 8-10 minutes until the edges are deeply browned and the fat begins to render out. This is where the magic happens—don't rush it!
Once the bacon is golden brown and crispy, remove it from the skillet with tongs and place it on a paper towel-lined plate. Leave the rendered bacon fat in the pan—this is liquid gold for your grits. Pour off any excess fat if needed, leaving about 2 tablespoons in the pan for cooking.
👨🍳 Step 2: Toast the Stone-Ground Grits
Return the skillet to medium heat and add 4 tablespoons butter. Let it melt completely, then stir in the 1 cup stone-ground grits. Toast them for 2-3 minutes, stirring constantly, until they're fragrant and slightly toasted—this builds flavor that plain milk just can't match.
Here's the thing—stone-ground grits need this toasting step. It removes the raw corn taste and creates a nutty depth. If you skip this, your grits will taste bland. Keep stirring so they don't burn while they toast.
🥘 Step 3: Build the Creamy Base
Slowly pour in the 1.5 cups chicken broth while stirring vigorously to prevent lumps. Bring to a gentle simmer, then reduce heat to low. Stir in the 1 cup heavy whipping cream, 1.5 cups sharp cheddar cheese, 1 tsp salt, 0.5 tsp black pepper, 0.5 tsp garlic powder, and 0.5 tsp onion powder.
Let the mixture simmer for 10-12 minutes until thick and creamy. You're looking for a consistency where the grits coat the back of a spoon but still flow smoothly. Stir occasionally to prevent sticking—this is where patience pays off for that silky texture.
🍳 Step 4: Finish with Crispy Bacon and Fresh Herbs
Once your grits reach that perfect creamy consistency, remove the skillet from heat. Crumble the crispy bacon on top and stir gently to distribute. The contrast between the creamy grits and crispy bacon is what makes this dish amazing!
Garnish with sliced 2 whole green onions and chopped 0.25 cup fresh parsley. The parsley adds a bright finish that cuts through the richness. Serve immediately while still hot—these grits are best enjoyed fresh from the stove!
Pro Tips For Making Bacon Cheese Grits
- CRANK THE HEAT FIRST: Stone-ground grits need a screaming-hot pot to start—no simmering. I used to waste time waiting for water to boil, but now I dump the grits into boiling water (yes, even if the pot’s already bubbling) and stir like my life depends on it. This breaks them down evenly and keeps them from turning to glue.
- CUT BACON IN HALF: Thick-cut bacon takes forever to crisp. Cut each slice in half crosswise (so you’ve got six smaller pieces per slab) and lay them flat in the pan. They’ll render faster, coat the grits in smoky fat, and still stay crispy enough to bite into. Trust me, your patience will thank you.
- GRATE CHEESE FINE: Sharp cheddar loses its punch when it clumps. Use a microplane or the smallest holes on a box grater—no big shavings. Stir it into the grits while they’re still cooking so it melts smoothly, not in lumpy surprises. (And for the love of grits, don’t skip the sharp kind. Mild cheddar just won’t cut it.)
- STIR IN CREAM LAST: Heavy cream curdles if it hits hot grits too soon. Wait until the grits are off the heat but still thick, then drizzle in the cream while stirring like a madman. The residual heat will warm it through without breaking. If you’re lazy, mix it in cold—just know the texture’ll be thinner, but it’ll still taste rich.
Dietary considerations for bacon cheese grits
Gluten-Free Adaptations
Stone-ground grits are naturally gluten-free, but always check the package to ensure no cross-contamination. For extra richness, use 1 cup full-fat coconut milk instead of heavy cream—it adds a subtle tropical note that pairs surprisingly well with bacon.
I’ve tested this with Bob’s Red Mill gluten-free grits, which work beautifully and maintain the creamy texture. 💫
Dairy-Free Options
Skip the heavy cream and cheddar, then stir in 1 cup unsweetened almond milk and 1 cup shredded dairy-free cheddar (like Violife or Daiya). For extra flavor, add 1 tbsp nutritional yeast—it gives a cheesy, umami depth.
The bacon fat still adds richness, so the dish stays satisfying without dairy.
Low-Carb Modifications
Replace the grits with cauliflower rice or shredded cabbage for a low-carb twist. Cook the veggies in the bacon fat with 2 tbsp butter until tender, then stir in 1 cup chicken broth and simmer for 8-10 minutes.
Finish with the crispy bacon and dairy-free cheese if needed. The texture is lighter, but the smoky-salty flavor remains intact.
Vegetarian Swap
Skip the bacon entirely and use smoked paprika and liquid smoke (½ tsp each) to mimic the smoky flavor. Add ½ cup crumbled tempeh or tofu bacon for a meaty texture.
The grits stay rich and cheesy, but now they’re packed with plant-based protein. I’ve found Lightlife Tempeh Bacon works best for that crispy bite.
Allergen-Friendly Tips
For nut allergies, use oat milk instead of coconut milk or almond milk. If you’re sensitive to sulfites, opt for applewood-smoked bacon (naturally lower in sulfites) or check labels for sulfite-free cheddar. Always double-check ingredient labels—some brands add hidden allergens like milk powder or soy lecithin.
Nutrition facts
Frequently asked questions
Can I use quick-cooking grits instead of stone-ground?
While quick-cooking grits will work in a pinch, they won't give you that same luxurious, velvety texture. Stone-ground grits break down more slowly, creating that rich, creamy consistency we love. For a compromise, use half quick-cooking and half stone-ground—you'll still get a better result than all quick-cooking. The toasting step becomes even more important with quick-cooking grits to develop flavor.
How do I prevent my grits from getting lumpy?
Lumps happen when grits aren't stirred properly or when liquid is added too quickly. Always whisk the grits into the hot liquid gradually, and stir constantly for the first 2-3 minutes after adding the broth. For extra insurance, blend the grits with a splash of cold water before adding to the pot—this creates a smooth slurry. And never, ever walk away while they're cooking!
Can I make this recipe ahead of time?
In fact, these grits taste even better the next day. Cook them completely, then refrigerate in an airtight container. When reheating, add a splash of milk or water and stir over low heat until warm. For the bacon, fry fresh when serving—it'll be crispy again in no time. The flavors meld beautifully overnight, making this a great make-ahead brunch option.
What's the best way to crisp up leftover bacon?
Preheat your oven to 400°F and line a baking sheet with parchment paper. Arrange the bacon in a single layer and bake for 5-7 minutes until crispy again. For extra crunch, add a few drops of water to the pan and cover with foil for 2 minutes before crisping—this steams the bacon slightly for that perfect texture.
Can I substitute cream cheese for the sharp cheddar?
While cream cheese will add creaminess, it lacks the sharp, tangy flavor that makes this dish special. For a similar texture, mix ½ cup cream cheese with 1 cup sharp cheddar—this gives you both richness and that essential cheesy bite. If you're avoiding dairy, use 1 cup dairy-free cream cheese (like Tofutti) along with your dairy-free shredded cheddar for the best results.