Breakfast & Brunch
This bacon cheese grits recipe delivers the ultimate Southern comfort dish—where crispy bacon meets velvety, cheesy grits in every bite. The secret lies in rendering the bacon fat slowly to infuse the grits with smoky depth while keeping the texture perfectly creamy.
I've perfected this technique over years of weekend brunch experiments, and it never fails to impress. What sets this recipe apart is the balance of textures and flavors: the crunch of perfectly cooked bacon contrasts with the silky, cheesy grits, creating a harmony that's both satisfying and indulgent.
The process is straightforward—cook the bacon until crispy, use that rendered fat to create the grits, and stir in sharp cheddar until completely melted for that signature gooey consistency.
By the time you're done, you'll have a dish that's rich, comforting, and packed with flavor—ideal for a weekend brunch or a hearty breakfast. The aroma alone will have everyone gathering at the table, and the first bite delivers on that Southern comfort promise.
Serve with a side of fresh fruit or a crisp green salad to balance the richness, and don't forget the hot sauce for those who like a little kick. Let's get cooking!
Ingredients for bacon cheese grits
Crispy bacon, creamy grits, and sharp cheddar—this Southern classic needs just 11 ingredients.
| Ingredient | Amount | Notes |
|---|---|---|
| Thick-Cut Bacon 🥓 | 8 oz | Thick-cut for crispy texture |
| Stone-Ground Grits 🍚 | 1 cup | Uncooked, coarse grind preferred |
| Sharp White Cheddar Cheese 🧀 | 1 ½ cups | Shredded, block preferred |
| Whole Milk 🥛 | 2 cups | Full-fat for creaminess |
| Unsalted Butter 🧈 | 2 tbsp | For extra richness |
| Kosher Salt 🧂 | 1 ½ tsp | Diamond Crystal preferred |
| Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Garlic Powder 🧄 | ½ tsp | For subtle depth |
| Fresh Parsley 🌿 | ¼ cup | Chopped, for garnish |
| Hot Sauce 🌶️ | 2 tbsp | Optional, for serving |
| Fresh Lemon Juice 🍋 | 1 tbsp | Brightens the dish |
The bacon makes all the difference here. Thick-cut bacon from Oscar Mayer or Costco gives you that perfect crunch without burning. Look for slices with good marbling—it renders more flavorful fat. I always buy extra because crispy bacon is worth the splurge. The grits? Stone-ground is non-negotiable—it has that authentic texture. Bob's Red Mill or Anthony's are my go-tos at the grocery store. For cheese, sharp white cheddar is essential—Cabot or Tillamook from the dairy section deliver that signature tang.
No thick-cut bacon? Regular bacon works in a pinch, but watch it closely—it burns faster. Swapping cheddar? Pepper jack adds heat, while Gruyère brings nutty depth. The milk can be whole or 2%—just know full-fat gives richer grits. Short on butter? Olive oil works too, though it changes the flavor slightly. For the garlic powder, fresh minced garlic at half the amount is a game-changer if you've got it. The lemon juice balances the richness, so don't skip it—even if it's just a squeeze from a bottle.
Rendered bacon fat keeps for 1 week in the fridge—freeze extras for future grits. The grits reheat beautifully, so make a double batch. Store leftovers in airtight containers with a sprinkle of milk on top to keep them moist. Garnish with parsley right before serving, or it wilts fast. This dish tastes even better the next day—perfect for brunch prep the night before.
Why You'll Love This Recipe
- One-Pot Magic: I swear by this—just a pot, a stove, and 15 minutes. No blender, no strainer, no fancy tools. The grits thicken right in the same pan where the bacon sizzles, so cleanup is just a wipe-down and a sigh of relief.
- Crispy-Creamy Obsession: That first bite? Crunchy bacon crumbles melting into pillowy grits, all hugged by sharp cheddar that turns the whole thing into a savory, stretchy cloud. Honestly, I’ve made it for breakfast, lunch, and dinner—it’s that good.
- Weeknight to Brunch: Need a quick weeknight dinner? Done. Hosting a lazy brunch? Also done. The leftovers reheat like a dream (just add a splash of milk), and it’s the kind of dish that makes people ask, “What even is this?”—then immediately ask for seconds.
- Budget Breakfast Win: Thick-cut bacon and stone-ground grits feel fancy, but they’re actually my secret weapon for stretching groceries. A single batch feeds four, and the cheese stretches further than you’d think. My college fund (and my taste buds) thank me.
Step-by-step instructions for bacon cheese grits
Here's how to create the perfect balance of smoky bacon and velvety grits.
Cook the Thick-Cut Bacon to Crispy Perfection
Place the 8 oz thick-cut bacon in a cold, heavy skillet over medium-low heat. Cook slowly for 12-15 minutes, stirring occasionally, until the bacon reaches deep golden brown with crisp edges. The slow cooking renders the fat gradually, creating that signature smoky flavor without burning.
Once the bacon is done, use tongs to transfer it to a paper towel-lined plate, leaving the rendered fat in the skillet. You should have about ½ cup of bacon fat remaining—this is the secret to rich, flavorful grits. Don't drain the fat; it's essential for building flavor in the next steps.
Toast the Stone-Ground Grits for Nutty Depth
In the same skillet with the bacon fat, add 1 cup stone-ground grits and stir constantly over medium heat for 2-3 minutes. The grits will begin to toast and release their nutty aroma—this step is crucial for developing the grits' signature flavor. Keep stirring to prevent burning while you hear a gentle sizzling sound.
After toasting, gradually whisk in 2 cups whole milk and 1.5 tsp kosher salt while continuing to stir. The mixture will thicken as it simmers—this should take about 5-7 minutes. You're aiming for a creamy, pudding-like consistency that coats the back of a spoon. If it thickens too quickly, add 1-2 tablespoons of water to adjust the texture.
Incorporate Cheese and Seasonings
Reduce heat to low and stir in 1.5 cups sharp white cheddar cheese, 2 tbsp unsalted butter, 0.5 tsp black pepper, and 0.5 tsp garlic powder. The cheese should melt completely, creating a luscious, velvety texture. If the mixture looks too thick, add 1-2 tablespoons of milk to reach your desired consistency—it should be smooth and creamy but still coat the spoon.
Continue stirring gently for another 2-3 minutes until the cheese is fully melted and the grits are perfectly smooth. The dish should have a rich, cheesy aroma with hints of smokiness from the bacon. This is where all the flavors come together—don't rush this step or the grits may become grainy.
Finish with Crispy Bacon and Fresh Garnishes
Crumble the cooked bacon into the grits and stir gently to distribute it evenly. The contrast of crispy bacon against the creamy grits is what makes this dish so satisfying. For extra brightness, stir in 1 tbsp fresh lemon juice—this cuts through the richness and adds a refreshing note.
Finally, transfer the grits to serving bowls and garnish with 0.25 cup chopped fresh parsley. Serve immediately with 2 tbsp hot sauce on the side for those who enjoy a little kick. The hot sauce can be added to taste, so have it ready for customization at the table.
Pro Tips For Making Bacon Cheese Grits
- CRANK THE HEAT HIGH: Stone-ground grits need a screaming-hot pot—no simmering like instant grits. I used to start on medium and wondered why mine turned out gummy. Once the milk boils, turn the burner to its highest setting and stir like you’re trying to win a race. The first 5 minutes are where the texture makes or breaks.
- SALT THE BACON WELL: Thick-cut bacon needs more salt than you think—especially if you’re using unsalted butter later. Generously coat each slice with kosher salt before cooking; it crisps faster and tastes deeper. (Yes, even if it looks like you’re overdoing it—trust me.)
- STIR GRITS CONSTANLY: The moment you stop stirring, you’re asking for lumps. Stone-ground grits thicken in seconds if you’re not paying attention. Keep that wooden spoon moving for the first 10 minutes, even if it feels tedious. (Pro move: Use a silicone spatula to scrape the bottom—it’s less work.)
- STOP WHEN IT’S SLIGHTLY UNDER: Grits look dry before they’re ready. They’ll finish cooking off the heat from the residual warmth. Pull them out when they’re still a little loose, then fold in the cheese and butter. Let it sit for 2 minutes—this is where the magic happens. (I learned this after serving grits that were gluey and sad.)
Wine and beer pairings for these flavors
Southern Comfort Whites
Start with a crisp, dry Southern white wine like Georgia's Chateau de Sirmio Viognier—its peach and floral notes complement the bacon's smokiness while balancing the grits' creaminess. The slight sweetness in Viognier cuts through the richness without overpowering the sharp cheddar.
If you prefer a more robust option, try Albemarle's Albariño from Virginia, which offers citrus brightness that mirrors the lemon juice in the recipe. 🍷
Smoky Beer Matches
A Southern-style amber ale like Southern Tier's Breakthru brings caramel and toasty malt flavors that echo the bacon's smokiness. The beer's light body won't overpower the grits, making it a perfect match for brunch.
For something lighter, New Belgium's Fat Tire Amber Ale adds a touch of hoppy bitterness that cleanses the palate between bites. Keep it chilled—40-45°F is ideal for balancing the dish's richness.
Bold Red Alternatives
If you prefer red wine, go for a light-bodied Southern red like Chateau de Sirmio's Cabernet Franc—its bright acidity and red fruit notes stand up to the cheddar without competing.
The 2018 Chateau Musar from Lebanon is another fantastic choice, offering a touch of spice that pairs beautifully with the hot sauce. Serve slightly cooler than room temperature (60-62°F) to enhance its freshness against the warm grits.
Non-Alcoholic Options
For a refreshing non-alcoholic pairing, try sparkling apple cider like Martinelli's—its crisp acidity and slight sweetness mirror the lemon juice in the grits. Alternatively, a Southern-style sweet tea (brewed with black tea and honey) adds a comforting touch that enhances the dish's Southern roots.
Serve the tea over ice with a lemon wedge for that perfect brunch vibe. 🍹
Coffee Pairing Tip
If you're serving this for breakfast, a strong Southern-style coffee like Maxwell House or Folgers with a splash of cream adds the perfect contrast. The bold, rich flavors of the coffee complement the grits' creamy texture, while the cream ties back to the dish's dairy elements.
For an extra touch, add a pinch of cinnamon to your coffee—it subtly enhances the bacon's smoky notes. ☕
Nutrition facts
Frequently asked questions
Can I make bacon cheese grits without thick-cut bacon?
While thick-cut bacon gives the best crunch, regular bacon works in a pinch. Just cook it over medium heat for 8-10 minutes instead of 12-15 minutes to prevent burning. The fat will still flavor the grits beautifully—just watch it closely to avoid overcooking.
What if my grits turn out too thick or too thin?
Too thick? Stir in 1-2 tablespoons of milk or water while heating to loosen the texture. Too thin? Cook uncovered for 1-2 extra minutes to thicken naturally. The perfect consistency coats the back of a spoon—like pudding but still spoonable. Stir constantly to avoid lumps!
Can I make this recipe ahead of time?
Yes! Grits reheat beautifully. Cook the grits and cheese mixture, then refrigerate in an airtight container for up to 3 days. To reheat, add 1-2 tablespoons of milk and warm over low heat while stirring until creamy. Crumble bacon fresh before serving for maximum crunch.
What's the best cheese substitute if I don't have sharp cheddar?
Try Pepper Jack for heat, Gruyère for nutty depth, or Monterey Jack for mild sweetness. Avoid pre-shredded cheese—it contains anti-caking agents that prevent smooth melting. Freshly grated works best for that gooey texture.
How do I keep my bacon from sticking to the pan?
Start with a cold skillet and place bacon in a single layer—don't crowd the pan. Cook over medium-low heat and resist the urge to flip too soon. The fat will render slowly, creating a natural non-stick barrier. A heavy skillet (cast iron works best) prevents warping and sticking.