Name: Irresistible Southern Bacon Cheddar Grits
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Cuisine: American
Ingredients: 1 cup stone-ground grits from Weisenberger Mills (Midway, Kentucky); 4 cups chicken broth; ½ cup whole milk; 1 cup sharp cheddar cheese - shredded; 3 tbsp butter; 1/4 tsp salt; 1/8 tsp pepper; 6 slices bacon - cooked and crumbled; 1 tbsp minced chives - for topping

Jump to Recipe

These bacon cheddar grits are pure Southern comfort in a bowl! They're cooked on the stove in 30 minutes with Weisenberger Mills stone ground grits straight from Midway, Kentucky. They’re irresistibly creamy, with crispy bacon bits and melty cheddar stirred right in. Warm and stick-to-your-bones good, these grits can hold their own or make the perfect side dish for any meal. One bite, and you'll be hollerin’ for seconds!

bacon cheddar grits in a large serving bowl with little bowls of cheese and bacon next to it.

I have a love affair with grits

There. I said it. I am not ashamed either. My mom's grits, which she made us every morning on Christmas, have a CHOKE HOLD on me!

She wouldn't just make them at Christmas, but at random times throughout the year, and my goodness - THEY ARE SO GOOD! Honestly one of my favorite things she makes. Made with straight-up whole milk, sometimes cream if she is feeling frisky, and loads of butter. Served in a large bowl with salt, freshly cracked black pepper, and more butter on top. Of course!

I think you get the picture. Absolute bliss and hearty! True Southern cookin.

I took a comfort food I know how to make by heart and added some cheese and bacon to it, because why the heck not?! This is great on its own or as a side dish next to apple cider pork chops or crunchy cornflake chicken tenders.

Made in a large pot on the stove in 30 minutes, this comfort dish will have you feeling full, happy, and ready for a nap after....you're welcome. 😉

Welcome to my real kitchen, lets cook!

First - we need to fry up the bacon.

Cooked crispy bacon bits cooling a plate lined with paper towels. — Taking some kitchen shears, cut bacon into small bits over a large skillet. Heat to medium and cook until brown and crispy.

Second - while the bacon is cooking, shred the cheese.

shredded cheddar cheese on a cheese grater.

⭐️Pro Tip ⭐️ - Using pre-shredded cheese for cheddar grits is not recommended. The bags of pre-shredded cheese have a powder coating on them that does not melt well and will give it a weird texture. I only know this from experience and just using what we had in the fridge and kinda being lazy and it was not good! It is much better to just take the extra 2 minutes and grate your own.

Third - let us start the grits!

holding a bag of weisenberger mill stone ground grits. — I always use Weisenberger Mills stone ground grits - they are the best hands down. It's what my mom has always used as well. They are local to Kentucky so if you cannot get them I recommend getting some local (to you) stone ground grits for the best flavor.

Side note - I am using stone ground grits in this recipe which not only impacts the flavor but the cooking time too. If you use quick-cooking grits, this will come together in about 10 minutes (compared to 30 here).

Chicken broth coming to a boil on the stove. — Bring the chicken broth to a boil over medium heat in a large pot.

Adding in grits to a pot of boiling chicken broth. — Pour in your grits.

Whisking grits cooking on the stove. — Turn the heat down to medium-low and whisk.

Thick grits cooking in a pot on the stove. — Let cook for 20-25 minutes, whisking every so often so as not to scorch on the bottom. The mixture will thicken up quite a bit.

Adding cheese to a pot of grits on the stove. — Once the grits are thick and cooked, add in the milk and cheddar. Stir until the cheese is melted.

Whisking in butter, salt, and pepper to a pot of grits on the stove. — Then add in the butter, salt, and pepper. Stir again.

Stirring in crispy bacon into a pot on the stove. — Then finally stir in the cooked bacon.

A large serving bowl with small bowls of bacon cheddar grits. bacon bits, cheddar shredded and a napkin next to it.

Serve this immediately while hot and fresh with more crispy bacon on top, some chopped chives, freshly cracked black pepper, and more butter because it just feels right. Sit back, relax, and enjoy the good life!

Recipe

Irresistible Southern Bacon Cheddar Grits

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Author: Heather Bilyeu
Total Time: 30 minutes
Yield: 4-6

Print Recipe

Save Recipe

Description

These bacon cheddar grits are pure Southern comfort in a bowl! Cooked up on the stove in 30 minutes with Weisenberger Mills grits straight from Midway, Kentucky. They’re irresistibly creamy, with crispy bacon bits and melty cheddar stirred right in. Warm and stick-to-your-bones good, these grits can hold their own or make the perfect side dish for any meal. One bite, and you'll be hollerin’ for seconds!

Ingredients

Scale

1 cup stone-ground grits from Weisenberger Mills (Midway, Kentucky)
4 cups chicken broth
½ cup whole milk
1 cup sharp cheddar cheese - shredded
3 tbsp butter
¼ tsp salt
⅛ tsp pepper
6 slices bacon - cooked and crumbled
1 tbsp minced chives - for topping

Cook Mode Prevent your screen from going dark

Instructions

Bacon Prep - start this and get going before starting the grits so that it can be going at the same time and finished when needed.

In a large skillet over medium heat, fry the bacon until crispy. Remove and place on a plate lined with paper towels. Once cooled, crumble into small pieces.

Grits

In a large pot, bring the chicken broth to a boil. Slowly whisk in the grits and reduce the heat to low. Simmer for 20-25 minutes, stirring occasionally, until thick and creamy.
Stir in the milk, cheddar cheese, butter, salt and pepper.
Stir in most of the crumbled bacon, saving some for garnish. Serve topped with the remaining bacon, chives, and freshly cracked black pepper.

Notes

If you cannot get the Weisenberger Mill grits specifically, I recommend looking for a local to you stone ground grit if you can find some!
If you do not use stone ground grits and are using a quick cooking style, your cooking time will reduce to 10 minutes.

Prep Time: 5 minutes
Cook Time: 25 minutes
Category: Sides
Method: Cooking
Cuisine: American

Nutrition

Serving Size: 1 scoop
Calories: 383
Sugar: 2.3 g
Sodium: 1348.3 mg
Fat: 25.6 g
Carbohydrates: 25.4 g
Fiber: 1.1 g
Protein: 12.2 g
Cholesterol: 60.9 mg

Recipe Card powered by