Breakfast & Brunch
This bacon cheese grits recipe delivers the ultimate Southern comfort food experience—where crispy bacon meets velvety cheese rivers in every bite. The secret lies in slow-cooked stone-ground grits, melted sharp cheddar, and perfectly crisped bacon that tops it all like a smoky crown.
I've perfected this over years of weekend brunch experiments, and it never fails to impress. What sets this recipe apart is the texture contrast: creamy, cheesy grits with a golden, crackling bacon top that adds crunch and depth.
The key technique is cooking the grits low and slow until they're perfectly thick, then melting the cheese directly into them for that luxurious, stretchy texture. This isn't just breakfast—it's a full meal that feels like a hug.
By the time you're done, you'll have a dish that's rich, satisfying, and packed with Southern charm. The crispy bacon bits add a smoky-salty contrast that cuts through the richness, while the melted cheese creates rivers of gooey goodness.
It's the kind of recipe that transforms a simple weeknight into something special. Serve with a side of fresh green onions or a drizzle of hot sauce for extra flavor. Let's make these bacon cheese grits!
Ingredients for bacon cheese grits
Here's what you'll need to create Southern comfort at its finest—creamy grits with smoky bacon and melted cheese rivers.
| Ingredient | Amount | Notes |
|---|---|---|
| Stone-Ground Grits 🍚 | 1 ½ cups | Uncooked, for creamy texture |
| Sharp White Cheddar Cheese 🧀 | 1 ½ cups | Shredded, aged 6-12 months |
| Heavy Whipping Cream 🥛 | 1 cup | Full-fat for richness |
| Thick-Cut Bacon 🥓 | 8 oz | Uncooked, chopped into 1/2-inch pieces |
| Unsalted Butter 🧈 | 4 tbsp | Cold, cut into small cubes |
| Large Egg Yolks 🥚 | 2 whole | For extra creaminess |
| Kosher Salt 🧂 | 1 ½ tsp | Diamond Crystal preferred |
| Freshly Ground Black Pepper 🌶️ | ½ tsp | For subtle seasoning |
| Fresh Green Onions 🧅 | ¼ cup | Sliced, for garnish |
| Hot Sauce 🌶️ | 2 tbsp | Optional, for serving |
| Water 💧 | 4 cups | For grits cooking |
The grits make or break this dish. Stone-ground grits are non-negotiable—they cook up thick and creamy, not that gritty instant stuff. Bob's Red Mill or Stone Ground Grits by Jiffy are my go-tos, but any stone-ground brand works. For the cheese, sharp white cheddar is essential—avoid mild cheddar or pre-shredded (it gets gummy when melted). The bacon? Thick-cut is key for that perfect crisp. If you're in a rush, Costco's bacon is pre-sliced and saves time, but chopping your own gives better texture. Look for bacon with good marbling—it crisps up better and tastes richer.
No sharp cheddar? Pepper jack or smoked Gouda work in a pinch, but the flavor won't be the same. Running out of heavy cream? Full-fat coconut milk is a decent substitute, though it'll taste slightly different. The egg yolks are optional but add that ultra-creamy texture—if you skip them, stir in an extra tablespoon of cream. For the bacon, turkey bacon is a lighter alternative, but it won't have the same smoky depth. Fresh green onions can be swapped for chives or scallions, but green onions are the classic garnish. Pro tip: If your bacon isn't crispy enough, broil it for 2-3 minutes at the end—just watch it like a hawk to avoid burning.
The grits can be made ahead and reheated with a splash of milk or cream—just stir until smooth. Store leftovers in the fridge for 3-4 days, but they're even better reheated. For freezing, portion into containers and freeze for up to 2 months. The bacon topping crisps up best fresh, but you can reheat it in a 350°F oven for 5-10 minutes if needed. Garnish with extra cheese or hot sauce right before serving—it adds that restaurant-quality touch. And if you're serving a crowd, double the bacon and cheese. Trust me, no one will complain.
Why You'll Love This Recipe
- One-Pot Wonder: I swear by this—just grits, bacon, and a pot. No chopping, no fussing, no extra bowls. The bacon renders right into the grits while they cook, so you’re basically making two components at once. My lazy Sunday mornings thank me every time.
- Creamy Crunch Magic: That sharp cheddar melts into a velvety blanket, while the crispy bacon adds a salty, smoky bite. The heavy cream ties it all together, making every forkful rich without being heavy. Honestly, the first time I tasted this, I nearly dropped my spoon.
- Weeknight to Brunch: Make a big batch on Sunday and reheat it for breakfast, lunch, or a late-night snack. It’s my go-to for feeding a crowd—just double the bacon and cheese. Even my picky husband doesn’t complain (and that’s saying something).
- Budget Breakfast Hero: Thick-cut bacon and stone-ground grits feel fancy, but they’re actually affordable staples. A single batch stretches for leftovers, and the cheese stretches further than you’d think. My wallet and my taste buds both win.
Step-by-step instructions for bacon cheese grits
Here's how to create the perfect balance of smoky bacon, rich cheese, and velvety grits 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. The fat should render out generously—this is what will make your grits extra flavorful.
Once crispy, remove the bacon from the skillet and transfer it to a paper towel-lined plate. Use a slotted spoon to remove the bacon pieces, leaving the rendered fat behind. Pour off all but 2 tablespoons of the bacon fat from the skillet—you'll need this later for cooking the grits. Discard the remaining fat or save it for another use.
Prepare the Grits Mixture
In a medium saucepan, bring the 4 cups water to a boil over high heat. Reduce the heat to medium-low and gradually whisk in the 1.5 cups stone-ground grits. Stir constantly for the first 2 minutes to prevent lumps from forming.
Once the grits begin to thicken, reduce the heat to low and stir frequently for 15-20 minutes until the mixture reaches a creamy, pudding-like consistency. The grits should coat the back of a wooden spoon smoothly. Taste and adjust seasoning with 1 tsp kosher salt—you'll likely need more later, so don't overdo it now.
Add Cheese and Cream for Richness
Remove the grits from heat and stir in the 1.5 cups sharp white cheddar cheese and 1 cup heavy whipping cream. The cheese should melt completely, creating a smooth, velvety texture. If the mixture is too thick, add 1-2 tablespoons of hot water from the grits pot to loosen it.
Return the skillet to low heat and stir in the 2 whole large egg yolks and the remaining 0.5 tsp kosher salt. Cook for 1-2 minutes, stirring constantly, until the mixture thickens slightly and reaches 160°F on an instant-read thermometer. This step ensures the grits are extra creamy and rich.
Combine and Finish with Bacon
Return the crispy bacon to the skillet and stir it into the grits. The bacon should crisp up slightly from the residual heat. Taste and adjust seasoning with freshly ground black pepper—this is where the grits really come together. The final dish should be savory, rich, and perfectly seasoned. If you like heat, drizzle in the 2 tbsp hot sauce now.
Transfer the grits to a serving dish and garnish with 0.25 cup sliced fresh green onions. Serve immediately while the bacon is still crispy and the grits are piping hot. The contrast of the crispy bacon top and velvety cheese rivers is what makes this dish unforgettable.
Pro Tips For Making Bacon Cheese Grits
- CRANK THE Grits HEAT: High heat for the grits water—yes, even if you’re impatient like me. Stone-ground grits need a rolling boil for 5 minutes before adding them, or they’ll turn out gummy and sad. I learned this the hard way after slurping down a batch that tasted like glue.
- GRATE THAT CHEESE FINE: Use a box grater, not pre-shredded cheese—it’s the only way. Pre-shredded cheese has anti-caking agents that make it clump and weep liquid, turning your creamy grits into a cheese-water slurry. Sharp white cheddar should melt into silk, not float like plastic beads.
- COOK THE BACON LOW: Thick-cut bacon takes patience—don’t rush it. Cooking it low and slow (around 275°F) renders the fat evenly and keeps the meat tender, so it crumbles perfectly into the grits. High heat gives you crispy edges and chewy centers, and nobody wants that.
- STIR IN THE CREAM LAST: Wait until the grits are off the heat to add the heavy cream. Stirring it in too early can turn your rich, velvety grits into a thin, watery mess. Let the grits sit for 2 minutes after cooking, then fold in the cream and cheese—it’ll melt into perfection without breaking.
Creative variations of bacon cheese grits
Smoky Maple Twist
Swap the sharp cheddar for a blend of sharp white cheddar and ½ cup maple syrup when melting the cheese into the grits. The maple adds a subtle sweetness that pairs beautifully with the smoky bacon.
I like to use Grade B maple syrup for its richer flavor—it's perfect for brunch. 🍁
Spicy Cajun Kick
Add 1 tbsp Cajun seasoning (like Tony Chachere's) to the bacon while cooking, and stir ½ tsp smoked paprika into the grits before adding the cheese. Top with extra hot sauce for a Louisiana-inspired twist. This version is bold but still creamy—great for those who love heat!
Breakfast Bowl Upgrade
Turn this into a full breakfast by adding fried eggs on top and a side of crispy hash browns. I like to use Ore-Ida Golden Crinkles for the hash browns—they're crispy and hold up well.
Serve with a dollop of sour cream and extra hot sauce for dipping. This makes it a hearty meal fit for any time of day. 🍳
Cheesy Bacon Grits Casserole
For a make-ahead option, bake the grits in a 9x9-inch baking dish after mixing in the cheese. Top with extra crispy bacon, ½ cup breadcrumbs, and ¼ cup grated Parmesan, then broil for 3-5 minutes until golden.
This version is perfect for feeding a crowd or meal prepping. 🍽️
Vegetarian Version
Skip the bacon and use smoked gouda instead of cheddar for depth. Add ½ cup sautéed mushrooms and ¼ cup caramelized onions for umami richness. Top with crispy fried shallots for texture. This version still delivers that creamy, cheesy goodness without the meat. 🌱
Sweet & Savory Finish
Drizzle the finished grits with 2 tbsp honey or brown sugar syrup before serving. The sweetness balances the saltiness of the bacon perfectly—it's like dessert for breakfast! I also like adding toasted pecans for crunch. This is my go-to for a special weekend brunch. 🍯
Nutrition facts
Frequently asked questions
Why do my grits turn out too thin or watery?
Stone-ground grits need patience! Cook them on low heat for 15-20 minutes and stir frequently. If they're still too thin, cook uncovered for another 5 minutes—the water will evaporate. For extra thickness, mix in 1-2 tablespoons of cornstarch with 1 tablespoon cold water and stir it in at the end.
Can I make this ahead of time?
Yes, but with a trick! Cook the grits completely, then stir in the cheese and cream while still hot. Let them cool, then refrigerate in an airtight container for up to 3 days. Reheat gently with a splash of milk or cream, stirring constantly until smooth. The bacon should be added fresh for crispiness.
What's the best cheese for this recipe?
Sharp white cheddar is non-negotiable for that authentic Southern flavor, but smoked Gouda or pepper jack work too. Avoid pre-shredded cheese—it gets gummy when melted. For extra richness, blend ½ cup cream cheese into the melted cheese mixture. The key is aged, flavorful cheese that melts smoothly.
How can I make the bacon extra crispy?
Cook the bacon on medium-low heat for 15-20 minutes, flipping only once, until deep golden. For extra crunch, finish under a broiler for 2-3 minutes—watch it like a hawk to avoid burning! Another pro tip: Use thick-cut bacon (not pre-sliced) and pat it dry before cooking. The drier it is, the crispier it gets.
Can I use instant grits instead of stone-ground?
Instant grits won't give you the same creamy texture, but if that's all you have, try this: Cook them with extra butter (double the amount) and stir in 2 extra egg yolks for richness. They'll be less velvety, but still delicious! For the best results, though, stick with stone-ground—they're worth the extra effort.