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
- 1/4 tsp salt
- 1/8 tsp pepper
- 6 slices bacon - cooked and crumbled
- 1 tbsp minced chives - for topping
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
