Bacon Cheese Grits

rebecca jackson


★★★★★ 2 votes


8 slice
bacon, cooked crisp and crumbled, reserve drippings
2 c
whole milk
2 c
chicken broth or stock
1 c
1/2 tsp
kosher salt, plus additional as needed
1/4 c
heavy cream
1 1/2 c
grated extra-sharp cheddar cheese (about 6 ounces), divided
green onions, green parts only, thinly sliced, divided
salt and freshly ground black pepper to taste


1Place the milk and chicken stock in a medium sauce pan over medium-high heat.
2Bring to a boil.
3Add the grits, whisking in until smooth.
4Reduce the heat to medium, and cook, stirring constantly with a wooden spoon until the grits have thickened, about 6 to 8 minutes.
5Reduce the heat to low and simmer, stirring occasionally until the grits are soft and creamy, about 25 minutes.
6Stir in the cream and cook about 5 minutes longer.
7Remove from the heat and add the reserved bacon drippings, cooked bacon, 1 cup of the cheese and two-thirds of the green onions; season to taste with salt and pepper.
8Preheat the broiler.
9Spread the grits in a casserole dish.
10Scatter the remaining cheese over the top.
11Place under the broiler just until the cheese is bubbly and lightly browned, about 2 to 3 minutes.
12Garnish with the remaining green onions and serve immediately.

About this Recipe