Breakfast & Brunch
This bacon cheese grits recipe delivers the perfect balance of smoky crispy bacon and creamy pull-apart cheese that Southern cooks swear by. The secret lies in slow-cooking the grits until they're velvety smooth while crisping the bacon until it's irresistibly crunchy.
I've perfected this dish over years of testing, ensuring every bite combines rich, cheesy goodness with that satisfying bacon crunch.
The magic happens when you layer shredded sharp cheddar into the grits as they cook, creating pockets of melted cheese that pull apart effortlessly. Meanwhile, the bacon develops a deep, caramelized crust that adds texture and flavor.
This isn't just breakfast—it's a comforting, hearty meal that works for brunch, dinner, or even a late-night craving.
By the time you're done, you'll have a dish that's creamy in the center with a crispy, golden top from the melted cheese and bacon. The aroma alone will have everyone gathering around the table, and the first bite delivers that perfect combination of textures and flavors.
It's the kind of recipe that turns a simple meal into an experience.
Serve with a fried egg on top for extra richness or sprinkle with green onions for freshness. You can even customize it with jalapeños for heat or a drizzle of hot honey for sweetness. Here's how to make it perfectly every time.
Ingredients for bacon cheese grits
Gather these Southern staples for the ultimate creamy, crispy, cheesy bacon feast.
| Ingredient | Amount | Notes |
|---|---|---|
| Stone-Ground Grits 🍚 | 1 ½ cups | Uncooked, quick-cooking preferred |
| Heavy Cream 🥛 | 1 ½ cups | Full-fat for creaminess |
| Sharp White Cheddar Cheese 🧀 | 2 cups | Shredded, aged 6 months minimum |
| Thick-Cut Bacon 🥓 | 8 oz | Smoked, 1/2-inch thick slices |
| Unsalted Butter 🧈 | 6 tbsp | Cold, cut into small cubes |
| Diamond Crystal Kosher Salt 🧂 | 1 ½ tsp | Adjust to taste |
| Freshly Ground Black Pepper 🌶️ | ½ tsp | Coarsely cracked |
| Garlic Cloves 🧄 | 2 cloves | Minced, about 1 tsp total |
| Green Onions 🧅 | 3 whole | Sliced thin, white and green parts |
| Hot Honey 🍯 | 2 tbsp | Optional, for drizzling |
| Freshly Fried Eggs 🥚 | 4 whole | For serving, optional |
| Chicken Broth 💧 | 1 ½ cups | Low-sodium preferred |
The grits make or break this dish, so don't skimp on quality. Stone-ground grits from Bob's Red Mill or Stonewall Kitchen give the best texture—none of that instant grits nonsense. The cheese? Sharp white cheddar is non-negotiable here; Muddy Waters or Jarlsberg from the deli counter are my go-tos. For the bacon, thick-cut smoked slices from Oscar Mayer or Applewood brands deliver that perfect crunch. If you're feeling fancy, grab some caviar bacon for extra smoky flavor—it's worth the splurge for special occasions.
No sharp cheddar? Pepper jack at half the amount adds heat, but it won't be the same. Running out of heavy cream? Full-fat coconut milk works in a pinch (though it'll taste different). The chicken broth can be swapped for half-and-half> if you're in a bind, but the grits won't be as rich. For the bacon, turkey bacon works if you're watching fat, but it won't crisp up the same way. Fresh garlic? Garlic powder at one-third the amount gets you close. And if you're feeling adventurous, swap the hot honey for chopped jalapeños> for a spicy kick instead of sweet.
Store the cooked grits in an airtight container with a layer of plastic wrap pressed directly on the surface to keep that crispy top for up to 3 days. The bacon? Freeze it in a single layer> before storing in a bag for up to 3 months. Reheat the grits gently in a skillet with a splash of milk or broth to restore creaminess. I always make a double batch—leftovers reheat beautifully for lazy weeknight dinners. Pro tip: Keep the cheese separate> until serving so it doesn't get rubbery from reheating.
Why You'll Love This Recipe
- Here’s what sold me: this stuff improves the next day. The flavors meld even better after sitting overnight, and it reheats like a dream—just a splash of milk or water to loosen it up. I make a big batch on Sundays, portion it out, and freeze half. Whether it’s a quick lunch or a late-night snack, it’s always a hit. (My kids fight over the leftovers—no joke.)
- Five-Ingredient Magic: I swear by this recipe because it’s that simple—just grits, cream, cheese, bacon, and butter. No fancy techniques, no measuring cups that make you second-guess yourself. The stone-ground grits cook in one pot while the bacon crisps up in the same skillet. Honestly? It’s the kind of dish that makes me feel like I actually cooked when I’m just stirring a pot.
- Crispy-Creamy Obsession: That first bite where the cheddar stretches like silk and the bacon’s salty crunch cuts through? Chef’s kiss. The heavy cream makes it velvety, but the sharp white chedddar—melting into those grits—adds this tangy depth that keeps me coming back. (Yes, even on a Tuesday night.) It’s the kind of flavor combo that turns a weekday breakfast into a weekend-worthy meal.
- Weekend Brunch Star: This isn’t just a side—it’s the main event for lazy mornings or when friends drop by. Serve it with fried eggs and a handful of scallions, and suddenly you’re hosting a brunch no one will forget. Or, if you’re feeling fancy, top it with a poached egg and call it dinner. Between us, it’s my go-to when I don’t want to think too hard about cooking.
Step-by-step instructions for bacon cheese grits
Here's how to build that perfect smoky, crispy-topped grits with a creamy pull-apart center.
Cook the Bacon Until Crisp
Place the 8 oz thick-cut bacon in a large cast-iron skillet over medium heat. Let it cook undisturbed for 5-6 minutes until the edges become deep golden brown and the fat begins to render. This initial crisping creates that signature smoky flavor and crispy top we're after.
Once the bacon starts to crisp, use tongs to flip the slices occasionally, continuing to cook for another 5-7 minutes until evenly browned and crispy. Remove the bacon from the skillet and set it aside on a paper towel-lined plate, leaving the rendered fat in the pan. This bacon fat will become the flavor base for your grits, so don't drain it—it's liquid gold.
Toast the Grits in Bacon Fat
Reduce the heat to medium-low and add the 1.5 cups stone-ground grits to the skillet with the bacon fat. Stir constantly for 2-3 minutes until the grits become fragrant and slightly toasted. This step develops the nutty flavor of the grits and prevents that pasty texture so many people hate in grits.
Here's the thing—don't rush this step. You're looking for the grits to take on a slightly golden color and smell toasty. If they start to stick before reaching this point, add 1-2 tablespoons of the chicken broth to help them release from the pan. The grits should coat the bottom of the pan evenly without clumping.
Build the Creamy Base
Pour in the 1.5 cups heavy cream and 1.5 cups chicken broth all at once. Stir vigorously to combine, breaking up any grits clumps. Bring the mixture to a gentle simmer over medium heat, then reduce the heat to low and let it cook uncovered for 10-12 minutes, stirring occasionally.
You'll know it's ready when the grits have thickened to a creamy consistency that coats the back of a spoon. The mixture should pull away from the sides of the pan slightly, leaving a clean spot when you drag a spoon through it. If it thickens too quickly, add 1-2 tablespoons of hot water to maintain the perfect texture.
Add Cheese and Seasonings
Remove the skillet from heat and stir in the 2 cups sharp white cheddar cheese, 1.5 tsp diamond crystal kosher salt, and 0.5 tsp freshly ground black pepper. Let the mixture sit for 1-2 minutes to allow the cheese to melt completely. The residual heat will work with the cheese to create that luxurious, gooey texture we want.
If the cheese doesn't melt completely, return the skillet to low heat for 30-60 seconds, stirring constantly until smooth. This is where the magic happens—the cheese should create a velvety, pull-apart texture rather than clumping. Here's where it gets fun—taste and adjust the seasoning if needed, adding more salt or pepper as desired.
Create the Crispy Top and Finish
Return the skillet to medium heat and let the grits come back up to a gentle simmer. Using a fork, spread the grits out evenly in the pan to create a smooth surface. Sprinkle the minced 2 cloves garlic and 6 tbsp cold unsalted butter (cut into small cubes) evenly over the top.
Let the butter melt and begin to brown slightly—this creates that crispy, buttery crust we're after. Watch carefully as the butter melts and the top starts to develop bubbles and golden spots. When you see those beautiful golden patches forming, it's time to finish. Remove from heat and let it sit for 1-2 minutes to set.
Assemble and Serve
Transfer the grits to serving plates, creating a well in the center. Add the crispy bacon around the edges and the 4 freshly fried eggs in the well. Drizzle everything with 2 tbsp hot honey and top with sliced 3 green onions. The contrast of the crispy bacon, creamy grits, and runny egg yolks is what makes this dish truly special.
Serve immediately while the top is still crispy and the eggs are at their perfect temperature. The grits should have that beautiful contrast—creamy and pull-apart in the center with a crispy, golden-brown top that adds texture with every bite. This is comfort food at its finest, and it's worth every minute of the process.
Pro Tips For Making Bacon Cheese Grits
- CRANK THE HEAT FIRST: Stone-ground grits need a screaming-hot pot to start—no simmering, no lukewarm water. I learned this the hard way after making grits that tasted like glue. Bring the water to a full boil before adding grits, then lower to a simmer after they’re in. (Yes, even if you’re impatient like me.)
- COOK THE BACON CRISP: Thick-cut bacon takes time, but don’t rush it—crispy bacon makes all the difference. Cook it low and slow until the edges are deep brown and the fat renders completely. Drain on paper towels, then crumble it fresh over the grits right before serving. (Skipping this step is why your dish ends up greasy instead of flavorful.)
- STIR THE CHEESE IN: Sharp white cheddar melts differently than mild cheddar—it’s tangy and can turn grainy if not handled right. Once your grits are creamy, remove them from heat, then stir in the cheese off the stove until fully melted. If it clumps, add a splash of warm heavy cream to smooth it out. (I used to burn this step by heating it too fast—now I just wait.)
- USE BUTTER LIKE A BOSS: Unsalted butter is your secret weapon here, but don’t just toss it in. Melt it into the warm grits last, swirling it in until the texture is velvety. A pat of cold butter on top right before serving adds a luxurious finish—it’ll melt into little golden pockets. (Trust me, this isn’t optional.)
Flavor customization for this recipe
Spicy Kick Options
For heat lovers, fold in ½ tsp cayenne pepper or 1 tbsp hot sauce> (like Crystal or Tabasco) when adding the cheese. I like Penzeys brand cayenne for its consistent heat level.
For smoky heat, swap ½ cup of the sharp cheddar> with smoked gouda>—it adds depth without overpowering. 🌶️
Sweet and Smoky Twists
Drizzle 2 tbsp maple syrup> over the grits before adding the crispy bacon for a caramelized sweetness. Or try ½ cup applewood-smoked bacon> (like Applegate brand) for extra smoky flavor.
For a sweet finish, top with crushed pecans> and a drizzle of bourbon caramel sauce> after serving.
Cheese Variations
Swap the sharp cheddar for white cheddar> for a milder taste or Gruyère> for nutty complexity. For extra decadence, mix in ½ cup cream cheese> when adding the cheese to the grits—it creates a silky, ultra-creamy texture.
I’ve also used aged Gouda> for a slightly tangy twist that pairs beautifully with the bacon.
Herb and Freshness Boosts
Stir in 1 tbsp fresh chives> or 1 tsp dried thyme> when adding the cheese for an earthy note. For brightness, add ¼ cup chopped fresh parsley> after serving. A sprinkle of crumbled feta> (about ¼ cup) adds a salty contrast that elevates the dish.
Protein Swaps
Replace the bacon with crispy fried chicken> (like buttermilk-brined thighs) for a Southern-inspired twist. Or use crumbled chorizo> (about ½ cup) for a Spanish-inspired heat. For seafood lovers, top with crispy fried shrimp> and a squeeze of lemon.
Breakfast vs. Brunch Upgrades
For a breakfast version, add crumbled bacon> and sautéed mushrooms> (about 1 cup) to the grits while cooking. For brunch, top with seared scallops> and a dollop of crème fraîche. Both versions keep the creamy, crispy magic but add exciting new textures.
Nutrition facts
Frequently asked questions
Can I make this recipe without bacon?
The bacon is what gives this dish its signature smoky flavor and crispy texture, but you can substitute with crispy fried chicken or crumbled chorizo for a different twist. If you're avoiding meat entirely, try smoked paprika (1 tsp) mixed into the grits for depth, or top with crispy fried mushrooms for umami. The cheese and cream will still deliver that creamy, pull-apart magic!
Why did my grits turn out pasty instead of creamy?
This usually happens when the grits aren't toasted enough in the bacon fat before adding liquids. Always cook the grits in the fat for 2-3 minutes until fragrant and golden—this prevents that gummy texture. Stirring constantly while simmering also helps. If it's too thick, add 1-2 tbsp hot water or broth to loosen it up.
Can I make this ahead of time?
Cook the grits as directed, then let them cool completely. Store in an airtight container with plastic wrap pressed directly on the surface to preserve that crispy top. Reheat gently in a skillet with a splash of milk or broth—just 1-2 minutes over low heat. The bacon is best added fresh, but you can reheat it separately in a pan.
What's the best cheese for this recipe?
Sharp white cheddar is non-negotiable for that classic tangy flavor, but Gruyère or aged Gouda work beautifully too. For extra creaminess, mix in ½ cup cream cheese when adding the cheese. Avoid pre-shredded cheese (it has anti-caking agents that make it grainy). If you're watching fat, reduced-fat sharp cheddar can work, but it won't be as rich.
How do I get that perfect crispy top?
The secret is spreading the grits evenly in the pan and adding cold butter cubes and minced garlic on top. Let the butter melt and brown slightly—this creates that golden, crispy crust. Remove from heat just as it starts to bubble. For extra crunch, sprinkle with crushed Ritz crackers or panko breadcrumbs before serving.