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A quintessential Southern comfort food, this bowl features slow-simmered, stone-ground grits enriched with whole milk and butter, then loaded with sharp cheddar cheese. Crowned with crispy bacon and fresh scallions, it's a hearty and deeply satisfying meal perfect for breakfast or brunch.
Cook the Bacon
Prepare the Grits Liquid
Cook the Grits
Finish the Grits
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A quintessential Southern comfort food, this bowl features slow-simmered, stone-ground grits enriched with whole milk and butter, then loaded with sharp cheddar cheese. Crowned with crispy bacon and fresh scallions, it's a hearty and deeply satisfying meal perfect for breakfast or brunch.
This southern recipe takes 40 minutes to prepare and yields 4 servings. At 766.02 calories per serving with 36.77g of protein, it's a beginner-friendly recipe perfect for breakfast or brunch.
Assemble and Serve
Make it a classic by omitting the bacon topping and instead sautéing 1 lb of shrimp with garlic, lemon juice, and a pinch of cayenne. Serve the shrimp over the cheesy grits.
Omit the bacon. Sauté sliced mushrooms and spinach with garlic and use as a topping. A sunny-side-up or poached egg also makes a great addition.
Add 1/4 teaspoon of cayenne pepper or a few dashes of your favorite hot sauce to the grits along with the cheese for a gentle heat.
Swap the cheddar for a combination of smoked Gouda, Gruyère, and a little Parmesan for a more complex and nutty flavor profile.
The complex carbohydrates in stone-ground grits are digested slowly, providing a steady release of energy to fuel your morning.
With significant amounts of whole milk and cheddar cheese, this dish is a good source of calcium, which is essential for maintaining strong bones and teeth.
The combination of bacon, cheese, and milk provides a substantial amount of protein, which is crucial for repairing and building muscle tissue.
One serving of this Cheesy Grits Bowl contains approximately 590-620 calories, primarily from the grits, cheese, bacon, and butter. It is a rich and calorie-dense dish.
This dish is an indulgent comfort food and is high in calories, saturated fat, and sodium. While it provides energy from carbohydrates and protein for muscle maintenance, it should be enjoyed in moderation as part of a balanced diet.
Stone-ground grits are highly recommended for the best flavor and a creamy, slightly toothsome texture. Quick or instant grits can be used in a pinch, but the cooking time will be much shorter and the final texture will be smoother and less distinct.
The key to lump-free grits is to pour them into the simmering liquid in a slow, steady stream while whisking constantly. Continue to whisk for the first minute of cooking, and then stir frequently throughout the simmering process.
Yes, you can. Grits will thicken and solidify as they cool. Store them in an airtight container in the refrigerator for up to 3 days. To reheat, place the grits in a saucepan over low heat and add a splash of milk or water, stirring frequently until they are hot and creamy again.
Absolutely. Simply omit the bacon. To add a savory element, you can top the grits with sautéed mushrooms, caramelized onions, roasted vegetables, or a fried egg. Use a tablespoon of olive oil or butter instead of the reserved bacon fat.