Creamy Bacon Cheese Grits

25 Mar

Something I recently tried and loved – grits. This was on that same trip to Memphis that I mentioned a few posts back. I had shrimp and grits while out to dinner with my friend Marissa one night. They were so much better than I ever imagined them to be. All those times I imagined grits. Which happens a lot. Not really. But I didn’t expect them to be as delicious, lets just say that.

When I got back from my trip and made my next grocery store excursion – I went and found some grits. I knew I’d have to give them a whirl in the kitchen…but wasn’t yet sure what type of recipe I’d use them in.

My bff the Pioneer Woman (we may just be bffs in my dreams, but that’s ok) has a few delicious recipes for grits on her website. I decided this weekend I was going to make them and looked through some of the varieties she had posted. One stood out – Creamy Bacon Cheese Grits. Doesn’t that sound fantastic?!

I had a relaxing Saturday night in and cooked away while watching the Notebook. Pretty ideal in my world, but I realize that may seem rather dull to my peers. That’s alright – judge away!

Back to the grits which are fairly easy to make:

Creamy Bacon Cheese Grits:

Ingredients (to make 6 servings, which is cutting the recipe Ree posted in half):

  • 4 slices Regular Bacon, Cut Into 1/2-inch pieces (I like bacon, so I left mine in larger chunks. Up to you and how much you love bacon.)
  • Half of a whole Yellow Onion, Chopped
  • 1 cup Stone Ground Grits (I used stone ground white grits, but I believe any type should work!)
  • 2 cups Low Sodium Chicken Broth (I’m a moron and grabbed chicken stock at the store instead…but I looked up if this was a decent substitute and it is. But for the legit recipe, broth is recommended.)
  • 1 cup Water
  • 1 cup Heavy Cream
  • 3/4 cup Grated Cheese (I used a Colby & Monterey Jack version)
  • 1 dash Cayenne, For Heat
  • Salt As Needed
  • Black Pepper To Taste

How to Make:

Here we go! Grab a cutting board and the bacon and start slicing it into 1/2 inch (ish) pieces. As I stated above, mine were a bit larger because I love bacon. But up to you. Throw the diced bacon in a big pot over medium heat for a few minutes (I went for about 4 min).


Then add in the onions to cook with the bacon for a few more minutes (I gave this about 5 ish min). The bacon should be “chewy and onions are golden brown” when this step is complete, according to my bff, the Pioneer Woman.

Next is adding the grits, chicken broth (or chicken stock in my case) and the water. Stir it all up together and wait until it comes to a boil. At that point, reduce the heat so it can simmer  for about 30-40 minutes. You’ll want the lid on the pot for this simmering process.

Throw your spoon in there every now and then to give a quick stir. Don’t reach it and taste test the onions, bacon and grits combo. That’s bad…but it tastes SO good. (I did this on average 3.8 times. No judgment from me if you taste test.) If your grits start to look dry, splash in a bit more of the broth.

After the 30-40 minutes of simmering has passed, it’s time for the beloved cream. Pour it in! Put the lid back on and simmer again on low heat for another 30 ish minutes. This is hard because your kitchen and remainder of your abode (condo, apartment, house, grass hut) all start to smell fantastic. If you must, perhaps one more taste test will help get you through the next 30 minutes.

Once the looonnnggg 30 minutes has passed, remove from heat and add the seasonings – cayenne, salt and pepper. Also, add in your 3/4 cup of cheese, which will melt into the glorious concoction after a few stirs. Then pour into bowls, on to plates and serve with whatever you’d like. I had mine all by itself with a very tasty beverage. But most want something more for dinner, so if you have a great pork chop or chicken breast – throw these on the plate as a side to the meat. Enjoy the wonderful goodness of grits!

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