Breakfast & Brunch
This bacon cheese grits recipe delivers the perfect marriage of smoky, crispy bacon and velvety cheese-infused grits in every bite. The secret lies in layering crispy bacon on top while keeping the grits rich and creamy—no soggy textures here.
Southern comfort food at its finest, this dish transforms a simple breakfast into a showstopping meal that's impossible to resist.
Start with stone-ground grits cooked in chicken broth for that authentic, slightly chewy texture, then stir in sharp cheddar and butter until completely smooth. Meanwhile, crisp up thick-cut bacon until it's perfectly browned and crispy—this is what creates that irresistible crunch on top.
The combination of salty bacon, tangy cheese, and creamy grits makes this dish a foolproof way to elevate breakfast to brunch-worthy status.
What sets this recipe apart is the crispy bacon topping that stays crispy even after resting, paired with the creamy cheese swirls throughout. The result is a dish that's rich, satisfying, and packed with Southern charm—ideal for weekend brunches or a special weekend treat.
The aroma alone will have everyone gathering around the table.
For extra depth, try using smoked bacon or adding a sprinkle of green onions on top before serving. This recipe scales beautifully, so whether you're feeding a crowd or treating yourself, it delivers every time. Let's get cooking!
Ingredients for bacon cheese grits
Nine ingredients transform simple grits into a smoky, crispy, cheesy Southern masterpiece.
| Ingredient | Amount | Notes |
|---|---|---|
| Stone-Ground Grits 🍚 | 1 ½ cups | Uncooked, for creamy texture |
| Chicken Broth 💧 | 4 cups | Low-sodium preferred |
| Sharp White Cheddar Cheese 🧀 | 1 ½ cups | Shredded, aged for tang |
| Unsalted Butter 🧈 | ½ cup | Cold, cut into small pieces |
| Thick-Cut Bacon 🥓 | 8 oz | Smoked or regular, thick slices |
| Salt 🧂 | 1 tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground |
| Green Onions 🧅 | 2 whole | Sliced thin, for garnish |
| Freshly Grated Parmesan Cheese 🧀 | ¼ cup | For extra cheesy depth |
Stone-ground grits are non-negotiable here—they give that perfect, slightly chewy texture. Bob's Red Mill or Stoneground Grits by Stoneground are my go-tos, but any brand labeled 'stone-ground' works. For the cheese, grab sharp white cheddar like Babybel or Cabot—the tangier, the better. The bacon? Thick-cut is key (like Oscar Mayer or Applegate), and smoked bacon adds an extra layer of depth. Chicken broth should be low-sodium—Swanson or Pacific Foods are reliable brands.
No thick-cut bacon? Regular bacon cut into thick slices works in a pinch, though it won’t crisp as well. Substitute cheddar with Monterey Jack if you prefer milder flavor, but the sharpness is what cuts through the richness. Green onions can be swapped for chives or scallions, but they add a fresh brightness that’s hard to beat. For extra creaminess, stir in a splash of heavy cream at the end. And if you’re feeling fancy, add a pinch of smoked paprika to the grits for a deeper smoky note.
The grits reheat beautifully—just add a splash of broth or milk and stir. Bacon stays crispy for about 1 hour after baking, so serve it fresh. Store leftovers in the fridge for 3-4 days, covered to keep the bacon from drying out. Freeze for up to 3 months—reheat in a skillet with a splash of broth to restore that creamy texture. Pro tip: Make extra bacon and freeze it for future meals—it’s worth the effort.
Why You'll Love This Recipe
- One-Pot Magic: I swear by this—just a pot, a stove, and 15 minutes. No fancy gadgets, no stress. The grits simmer in the same broth that renders the bacon, so cleanup is basically nonexistent. (Yes, even on a Tuesday night.)
- Creamy Crisp Contrast: That sharp cheddar melts into velvety perfection while the bacon stays gloriously crispy. The stone-ground grits add that perfect texture—slightly gritty, but in the best way. It’s the kind of dish where every bite feels like a hug.
- Weeknight to Brunch: Make a big batch on Sunday and reheat for breakfast, lunch, or dinner. Add a fried egg for brunch, or serve it alongside steak for a fancy-ish dinner. It’s my go-to when I need something reliable that still feels special.
- Budget Breakfast Luxury: Thick-cut bacon and good cheese don’t have to be splurges. This recipe stretches a few ingredients into multiple meals without tasting like leftovers. Honestly, it’s the kind of comfort food that makes you feel like you’re treating yourself—without breaking the bank.
Step-by-step instructions for bacon cheese grits
Here's how to create perfectly creamy grits with a crispy bacon cheese crust—every bite delivers that smoky crunch you crave.
Cook the Bacon Until Crispy
Place the 8 oz thick-cut bacon in a large skillet over medium heat. Cook undisturbed for 5-6 minutes until the edges begin to crisp and the fat starts rendering. This initial patience is crucial—it prevents the bacon from steaming and ensures maximum crispiness.
Once the bacon releases easily from the pan, flip the slices and continue cooking for another 3-4 minutes until evenly browned. Remove the bacon from the skillet and transfer it to a paper towel-lined plate, leaving the rendered fat in the pan. The bacon should be golden brown with crisp edges, and you'll have about 2 tablespoons of fat remaining in the skillet—this is your flavor foundation.
Toast the Stone-Ground Grits
Reduce the heat to medium-low and add the 1.5 cups stone-ground grits to the skillet with the bacon fat. Stir constantly for 2-3 minutes until the grits become slightly toasted and develop a nutty aroma. This toasting step removes the raw flavor and creates a deeper, richer base for your grits.
Here's the thing—don't walk away. The grits burn easily at this stage, and once they darken, that flavor is gone forever. You'll know they're ready when they look slightly darker than their original color and smell toasty. Immediately add the 4 cups chicken broth and stir to combine, bringing the mixture to a gentle simmer.
Simmer the Grits Until Creamy
Return the heat to medium-low and stir frequently for 15-18 minutes until the grits have thickened to a creamy consistency. The mixture should coat the back of a spoon and pull away cleanly from the sides of the pan. If it thickens too quickly, add 2-4 tablespoons of hot water to loosen it.
I like to taste the grits at this stage to adjust seasoning. Add the 1 tsp salt and 0.5 tsp black pepper, stirring well to distribute. The grits should be seasoned but not salty—you'll be adding more cheese shortly. Keep the grits warm over low heat while you prepare the cheese topping.
Create the Crispy Cheese Topping
In a small bowl, mix together the 1.5 cups sharp white cheddar cheese and the 0.25 cup freshly grated parmesan cheese. Cut the 0.5 cup unsalted butter into small pieces and add it to the cheese mixture. Use a fork to mash the butter into the cheese until it forms a crumbly, pea-sized consistency.
Spread this cheese mixture evenly over the cooked grits, pressing down gently with a spatula. Then, crumble the crispy bacon on top, distributing it evenly across the surface. The cheese will melt into the grits, creating pockets of gooey goodness, while the bacon adds that coveted crunch.
Achieve the Perfect Crispy Top
Transfer the skillet to the broiler, being careful not to let the cheese mixture slide off the sides. Broil for 2-3 minutes until the top is golden brown and bubbly. Watch closely—this happens quickly, and you want that crispy, caramelized finish without burning.
Remove from the broiler and let the grits rest for 1-2 minutes before serving. The residual heat will finish melting the cheese while the grits set slightly. Garnish with thinly sliced 2 whole green onions for freshness and color. Serve immediately while the top is still crispy and the bacon is warm.
Pro Tips For Making Bacon Cheese Grits
- CRANK THE BROTH HEAT: Stone-ground grits need a rolling boil to cook right—don’t simmer them like instant grits. I used to play it safe with a gentle bubble, but the starch never fully hydrated, leaving that annoying gummy texture. Get that broth to a full, aggressive boil for 3–4 minutes before adding grits, then reduce to a low simmer. (Yes, even if you’re impatient like me.)
- GRATE CHEESE COLD: Sharp white cheddar melts best when it’s straight from the fridge. I learned this the hard way after using room-temperature cheese—it clumped into a greasy sludge instead of creamy strands. Use a box grater and keep the cheese in the freezer for 10 minutes before grating. The cold fat distributes evenly, and the flavor stays bright.
- COOK BACON LOW AND SLOW: Thick-cut bacon deserves patience—skip the high-heat rush. Cook it at 275°F (135°C) until the fat renders and the edges crisp, about 20 minutes. This renders more fat for frying the grits later and keeps the bacon from burning before it’s done. (Pro move: Drain on paper towels, but save that bacon fat—it’s liquid gold for the grits.)
- STIR GRITS LIKE A MANIAC: The first 5 minutes after adding grits are the most critical. Stir vigorously with a wooden spoon—every 30 seconds—until the mixture thickens. I used to let mine sit, and the bottom would turn to paste while the top stayed soupy. Once it’s creamy (about 15–20 minutes total), the cheese will melt in like a dream. (No, your wrist won’t hate you—promise.)
Regional styles of this recipe
Southern Comfort Classic
This is the version you’ll find in Mississippi and Alabama, where grits are a breakfast staple. Here, the key is using stone-ground grits cooked in homemade chicken broth for that authentic depth.
I like to add a pinch of smoked paprika to the grits before simmering—just ¼ teaspoon—to echo the smokiness of the bacon. Serve with a side of fried apples or sautéed collard greens for a full Southern brunch spread. 🌶️
Cajun Bayou Twist
Down in Louisiana, they spice things up with Andouille sausage instead of bacon and swap the cheddar for sharp white cheddar mixed with a dash of cayenne. Cook the Andouille until crispy, then crumble it over the grits along with the cheese.
Add ½ teaspoon of Cajun seasoning to the grits while cooking for that signature kick. Garnish with chopped green onions and a sprinkle of parsley for freshness. 🔥
Texas BBQ Fusion
In Texas, they take grits to brunch level by adding crumbled bacon and shredded pepper jack cheese, then topping it with caramelized onions and a drizzle of smoky BBQ sauce.
Cook the grits with ½ cup of beef broth instead of chicken for extra depth, and finish with a sprinkle of crushed red pepper flakes for heat. Serve with a side of scrambled eggs or hash browns for a hearty meal. ⚡
Appalachian Mountain Style
Up in the Appalachians, they keep it simple but rich—sharp cheddar, thick-cut bacon, and a touch of honey drizzled on top at the end. Cook the grits with a splash of heavy cream (about ¼ cup) for extra creaminess.
Top with crispy bacon, then finish with a light drizzle of honey and a sprinkle of flaky sea salt for a sweet-savory balance. Pair with buttermilk biscuits for dipping. 💛
Modern Brunch Upgrade
For a contemporary twist, try smoked gouda instead of cheddar and top with crispy bacon, caramelized shallots, and a poached egg. The egg adds a runny yolk that ties everything together. Cook the grits with a splash of white wine (about ¼ cup) for a sophisticated touch.
Garnish with fresh thyme leaves and extra bacon crumbles for texture. This version is perfect for weekend brunches with friends. 🍳
Nutrition facts
Frequently asked questions
Can I use instant grits instead of stone-ground?
Instant grits won't give you that authentic, slightly chewy texture—stone-ground is non-negotiable for this recipe! The extra cooking time (15-18 minutes) is worth it for that rich, creamy consistency. If you're short on time, quick grits won't replicate the same mouthfeel, though you could try adding a splash of heavy cream at the end for extra richness.
How do I keep the bacon crispy on top?
The secret is broiling for just 2-3 minutes right before serving—this creates that perfect golden crust. Use thick-cut bacon and don't skip the paper towel step after cooking to remove excess fat. If the bacon starts to soften, broil for an additional 30 seconds to restore crispiness. Serve immediately to maintain that crunch!
Can I make this ahead of time?
Cook the grits and cheese mixture up to 2 days ahead, then refrigerate. Reheat in a skillet with a splash of broth until warmed through. For the bacon topping, cook fresh and add it just before serving to keep it crispy. You can also freeze the grits (without bacon) for up to 3 months—just thaw and reheat with extra broth.
What's the best cheese substitute if I don't have cheddar?
For a milder flavor, use Monterey Jack or Colby Jack. If you want something creamier, try Gruyère or Parmigiano-Reggiano (use half the amount). Avoid pre-shredded cheese—it contains anti-caking agents that prevent proper melting. Freshly grate your own for the best results!
Why did my grits turn out too thick?
This usually happens when the liquid evaporates too quickly. To fix it, stir in 2-4 tablespoons of hot water or broth while cooking. For next time, keep the heat at medium-low and stir frequently. If they're still too thick after adding liquid, they're likely overcooked—grits won't thicken back up once cooled.