Breakfast & Brunch
This bacon cheese grits recipe delivers the perfect balance of crispy bacon, creamy stone-ground grits, and melted cheese swirls that make every bite irresistible.
The secret lies in cooking the bacon until it's perfectly crisp, then using those rendered fats to sauté the grits for a rich, velvety texture that's impossible to resist.
What sets this apart is the technique of topping the grits with a layer of shredded cheese and crispy bacon, then broiling until golden and bubbly—creating that coveted crispy top that holds together like a dream.
Starting with stone-ground grits ensures that creamy, almost custard-like texture that Southern comfort food is known for. The bacon isn't just an ingredient here—it's the star, contributing its smoky, salty flavor to every spoonful.
We're talking about a dish that's hearty enough to be a main course but simple enough to make on a lazy weekend morning.
The key is patience: letting the grits simmer low and slow while you crisp the bacon to perfection, then combining them in a way that makes each component shine.
By the time you're done, you'll have a dish that's crispy on top, creamy in the middle, and packed with smoky, cheesy flavor throughout. The bacon bits add a satisfying crunch with every bite, while the melted cheese swirls tie everything together.
This isn't just breakfast—it's a full meal that'll have everyone at the table asking for seconds. The best part? It comes together in under 30 minutes, making it the ideal weekend brunch or comforting weeknight dinner.
Serve it with a side of fresh fruit to cut through the richness or a simple green salad for balance. The leftovers reheat beautifully, though I doubt they'll last that long. Here's how to make this restaurant-quality bacon cheese grits at home—no shortcuts, just pure, satisfying comfort food.
Ingredients for bacon cheese grits
Stone-ground grits, crispy bacon, and sharp cheddar make this Southern comfort dish shine.
| Ingredient | Amount | Notes |
|---|---|---|
| Stone-Ground Grits 🍚 | 1 ½ cups | Uncooked, preferred for creamy texture |
| Thick-Cut Bacon 🥓 | 8 oz | Unsmoked preferred for best flavor |
| Sharp Cheddar Cheese 🧀 | 1 ½ cups | Freshly shredded from block |
| Heavy Cream 🥛 | 1 cup | Full-fat for richest texture |
| Butter 🧈 | 4 tbsp | Unsalted, for sautéing |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Garlic Powder 🧄 | ½ tsp | For subtle depth of flavor |
| Onion Powder 🧅 | ½ tsp | Adds savory base |
| Chicken Broth 💧 | 1 ½ cups | Low-sodium preferred |
| Milk 🥛 | ½ cup | Whole milk for creaminess |
| Fresh Parsley 🌿 | ¼ cup | Chopped, for garnish |
The grits are non-negotiable here—stone-ground gives that velvety texture, while instant grits won't cut it. Bob's Red Mill or Stone Ground Grits by Quaker are my go-tos, but any stone-ground brand works. For the bacon, thick-cut is key—it crisps up better and gives more flavor. Look for unsmoked if you can find it; it has a cleaner taste. The cheddar should be sharp and fresh—pre-shredded gets clumpy and melts poorly, so grab a block and shred it yourself. Butter matters too—unsalted gives you control over seasoning.
No thick-cut bacon? Regular bacon works in a pinch, but it won't crisp as well. Short on sharp cheddar? Pepper jack or gouda add a nice kick. The chicken broth can be swapped for vegetable broth if you're avoiding meat, but the flavor will be subtly different. For extra richness, half-and-half instead of milk works beautifully. The key to the crispy top is patience—don't rush the broiling, or you'll end up with burnt cheese. And if you're feeling fancy, add a pinch of smoked paprika to the grits for a smoky depth.
The bacon keeps best in the fridge for 5 days if stored in an airtight container. Grits reheat beautifully—just add a splash of milk or broth to loosen them up. For the crispy top, broil for 3-4 minutes max—watch it like a hawk. Leftovers? Store in portions so you can grab a single serving for breakfast. The grits freeze well too—just reheat with extra milk to restore creaminess. Garnish with fresh parsley right before serving, or it'll wilt faster.
Why You'll Love This Recipe
- One-Pot Magic: Honestly, I love recipes that don’t make me feel like I’m running a restaurant. Stone-ground grits just need water, salt, and a simmer—no stirring every two minutes like instant grits. Toss in the bacon and cheese at the end, and boom, you’re done.
- Crispy-Creamy Obsession: That thick-cut bacon, fried until the edges are actually crispy, then mixed into creamy, cheesy grits? It’s the kind of contrast that makes me close my eyes and sigh. The sharp cheddar melts into something rich but not heavy, and the heavy cream ties it all together like a warm hug.
- Weeknight or Weekend: Between us, this is my go-to when I’m too tired to plan but still want something that feels special. It’s hearty enough for a lazy Sunday breakfast but fancy enough to serve at a brunch with friends. (Yes, even on a Tuesday night.)
- Leftovers That Don’t Suck: I make a big batch because reheating these is chef’s kiss—just add a splash of milk or water to loosen them up. The bacon stays crispy, the cheese doesn’t turn rubbery, and honestly? It’s the kind of dish that makes me want to save leftovers on purpose. Budget-friendly? Absolutely. Worth it? Even more.
Step-by-step instructions for bacon cheese grits
Here's how to create that perfect crispy top and cheesy swirl every time.
Cook the Bacon Until Crispy
Place the 8 oz thick-cut bacon in a large skillet over medium heat. Cook for 12-15 minutes, flipping occasionally, until the bacon is deep golden brown and crispy. I like to press down gently on the bacon during the first minute—this prevents it from curling and ensures even contact with the pan.
Once crispy, remove the bacon from the skillet and transfer it to a paper towel-lined plate. Let it rest for 5 minutes to drain excess fat, but leave the rendered bacon fat in the skillet—this is pure flavor gold for your grits. You should have about ¼ cup of fat remaining, which will create that beautiful crispy crust on top.
Sauté the Grits and Seasonings
In the same skillet (with the bacon fat still in it), reduce the heat to medium-low and add 2 tablespoons of the butter. Stir in the 1.5 cups stone-ground grits, making sure each grain is well coated in the fat. Cook for 2-3 minutes, stirring constantly, until the grits become slightly toasted and smell nutty.
Add the 1.5 tsp salt, 0.5 tsp black pepper, 0.5 tsp garlic powder, and 0.5 tsp onion powder, stirring to combine. Here's the thing—don't skip this step. The spices need time to bloom in the fat before you add liquid, which builds deeper flavor. If you add them later, they'll just sit at the bottom of your pot.
Slowly Add Liquid for Creamy Grits
Gradually pour in the 1.5 cups chicken broth and 0.5 cup milk, whisking constantly to prevent lumps. Increase heat to medium and bring the mixture to a gentle boil. Once boiling, reduce heat to low and let the grits simmer for 12-15 minutes, stirring occasionally, until they reach a creamy, pudding-like consistency. You'll know they're done when they coat the back of a spoon smoothly.
I press the grits against the side of the pot with a wooden spoon every few minutes to check for doneness. They should be thick enough to hold their shape but still silky smooth. If they're too thick, add 1-2 tablespoons of milk to reach your desired consistency. Real talk: don't walk away during this step—grits burn faster than you think.
Create the Cheese Swirls and Crispy Top
Remove the skillet from heat and stir in the 1 cup heavy cream and 1.5 cups sharp cheddar cheese, mixing until the cheese is completely melted and the grits are smooth. Here's where it gets fun—transfer half of the grit mixture to a separate bowl.
Return the remaining grits to the skillet and place it back on low heat. Using a rubber spatula, create a well in the center. Pour the reserved grits into the well, then tilt the skillet in a circular motion to create beautiful swirls. Immediately sprinkle the remaining 2 tablespoons butter evenly over the surface and let it melt for 30 seconds until golden.
Serve with Crispy Bacon and Fresh Parsley
Transfer the grits to serving bowls, making sure to scrape up all those crispy bits from the bottom of the skillet. Top each portion with 2 oz of crispy bacon and garnish with 1 tablespoon of chopped fresh parsley. The contrast between the creamy grits, crispy bacon, and fresh parsley is what makes this dish sing.
Serve immediately while the top is still crispy. If you wait too long, the butter will soften and the top will lose its texture. The grits should be rich, cheesy, and perfectly creamy with that irresistible crispy crust on top. Trust me, your guests will ask for seconds!
Pro Tips For Making Bacon Cheese Grits
- Crank the Bacon Heat: Thick-cut bacon needs a screaming-hot pan from the start—no half-measures. I used to turn it low and wonder why it took 20 minutes to crisp, but once I dialed the burner to max and let it sizzle, those edges turned golden in 8-10 minutes. (Yes, even if you're impatient like me.)
- Toast the Grits First: Skip the immediate water dump—dry-toast the stone-ground grits in butter for 2-3 minutes first. This builds flavor and prevents that gummy texture when you add liquid later. I learned this the hard way after serving grits that tasted like they’d been boiled in a sad pot.
- Shred Cheese Coarse: Sharp cheddar loses its edge when shredded too fine—go for chunks or a box grater’s widest setting. The larger pieces melt slower, giving you that stretchy, gooey texture instead of a sad, grainy paste. (Your future self will thank you.)
- Stir Like You Mean It: The moment you add heavy cream, get that wooden spoon moving—constant stirring prevents lumps and ensures a silky finish. I used to let it sit for "just a second," and every time, I ended up with a gritty mess. Two minutes of stirring = restaurant-quality consistency.
Creative variations of this dish
Smoky Maple Version
Swap the sharp cheddar for a mix of 2 cups pepper jack cheese and add 2 tablespoons pure maple syrup to the grits during the simmering stage. Stir in 1 teaspoon smoked paprika with the spices for a sweet-smoky depth.
Top with extra crispy bacon and a drizzle of maple syrup before broiling—this Southern-inspired twist feels like fall in a bowl. 🍁
Spicy Cajun Kick
Add 1 teaspoon Cajun seasoning (like Tony Chachere’s) and ½ teaspoon cayenne pepper to the grits while sautéing. Use smoked gouda instead of cheddar for a sharper, spicier bite.
Garnish with chopped green onions and a sprinkle of hot sauce on the side for those who crave heat. This version screams New Orleans brunch. 🌶️
Breakfast-for-Dinner Upgrade
Mix in 2 scrambled eggs into the grits during the final stir, creating a bacon-cheese-egg casserole vibe. Top with extra crispy bacon and crumbled bacon bits for texture.
Serve with a side of buttermilk biscuits for soaking up the creamy goodness. This hearty version works perfectly for a weekend family meal. 🍳
Lighter Veggie Twist
Replace half the bacon with crispy roasted mushrooms (sautéed in bacon fat) and use part-skim mozzarella instead of cheddar. Add ½ cup sautéed spinach to the grits for greens, and finish with a sprinkle of fresh dill. This lighter take keeps the comfort without the heaviness. 🥦
Sweet Potato Grits Fusion
Blend ½ cup cooked sweet potatoes into the grits for a sweet-savory mash. Use white cheddar and top with crumbled bacon, a drizzle of honey, and a pinch of cinnamon. This Southern-meets-sweet-potato mashup is perfect for a cozy fall breakfast. 🍠
Extra Crispy Top Hack
For an even crispier crust, sprinkle 1 tablespoon panko breadcrumbs mixed with ½ teaspoon garlic powder over the butter before broiling. This adds a toasted breadcrumb layer that’s irresistible. Works especially well with the Cajun or maple versions for added texture. 🔥
Nutrition facts
Frequently asked questions
Can I make this recipe without bacon?
The bacon adds that signature smoky flavor, but you can substitute it with crispy turkey bacon or smoked sausage crumbles for a similar effect. For a vegetarian option, try crispy roasted mushrooms or toasted breadcrumbs with a sprinkle of smoked paprika to mimic the bacon's depth. Just reduce the salt since these alternatives are less salty.
Why do my grits turn out lumpy?
Lumpy grits usually happen from adding liquid too quickly or not stirring enough. Always whisk the broth and milk together first, then add it gradually while stirring constantly. For extra smoothness, press the grits against the side of the pot with a wooden spoon every few minutes to break up any clumps. If all else fails, blend the finished grits briefly for a silky texture.
How do I keep the cheese from getting too greasy?
Use sharp cheddar (not pre-shredded) and melt it slowly over low heat while stirring constantly. If the cheese still seems too rich, reduce the amount to 1 cup instead of 1.5 cups. For a lighter version, stir in ½ cup Greek yogurt at the end to balance the richness while keeping the creaminess.
Can I make this ahead of time?
Assemble the grits (without the crispy top) and refrigerate for up to 2 days. Reheat gently in a skillet over low heat with a splash of milk or broth, stirring until creamy. For the crispy top, make it fresh before serving—broil for 3-4 minutes right before plating. The bacon stays crispy if reheated in a 350°F oven for 5 minutes.
What's the best way to store leftovers?
Store in an airtight container for up to 4 days in the fridge. To reheat, cover with a damp paper towel and microwave for 1-2 minutes on medium power, stirring halfway. For the crispy top, sprinkle fresh bacon bits on top after reheating. Freeze portions for up to 3 months—thaw overnight in the fridge and reheat with extra milk to restore creaminess.