Bacon And Cheese Grits

Creamy, cheesy, and delicious, these bacon and cheese grits are the ultimate comfort food. Our recipe cooks the bacon and the grits in the same saucepan for maximum flavor and one less pot to wash. 

White baking dish with Bacon and Cheese Grits with slices removed in baking dish with spoon on dark wooden table, horizontal view from above, flat lay, close-up.

I like to serve the bacon and cheese grits with Strawberries Romanoff, Avocado Strawberry Toast, and a Classic French Herbed Omelet.

I didn’t grow up eating grits. They weren’t a common thing in Pittsburgh. However, when I moved South, I more than made up for lost time (and lost grits). I adored them! Still do. I love the texture, the creaminess, and how versatile they are! This recipe for bacon and cheese grits is one of my favorites! Its full of flavor from the scallions, bacon, and cheese. Using chicken stock and milk to cook the grits doesn’t hurt, either!

What Exactly Are Grits?

Corn grits polenta in dark bowl on dark background.

Grits are a porridge made from boiled ground dried corn (cornmeal). They originated in the 16th century among the Native American Muskogee tribes in Tennessee, Alabama, Georgia, and Florida.

There are four types of grits: Stone-ground, quick or regular grits, instant grits, and hominy grits.

  1. Stone-ground grits – whole dried corn, coarsely ground. Has a speckled appearance, coarse texture, and rich corn flavor.
  2. Quick or regular grits – the difference is in how finely the corn is ground. Quick grits are finely ground and cooked in five minutes. Regular grits are medium ground and cook for fifteen minutes.
  3. Instant grits – finely textured and precooked, then dehydrated. They cook quickly but are not very flavorful.
  4. Hominy – corn that has been soaked in a lye solution to soften the outer hulls, which are removed after rinsing the corn.

Grits have a mild, bland flavor on their own; however, they take on the flavors of what they are cooked in or with. Butter, milk, chicken stock, aromatic vegetables, or bacon add delicious flavor to grits, making them versatile.

bacon And Cheese Grits in a white casserole with slices in baking dish with spoon on dark wooden table, vertical view from above, close-up

Ingredients Needed

  • Bacon – you could also use pancetta or turkey bacon. Chop 4 slices, but use 2 whole slices to make a pretty garnish on the casserole dish.
  • Scallions – you’ll use both the white and the green parts. The white will be cooked with the grits, and the green part will be sliced and used as a garnish.
  • Chicken stock
  • Milk – I used whole milk, but any type will work. The more fat in the milk, the better the mouthfeel of the grits.
  • Quick cooking grits
  • Kosher salt and freshly ground black pepper
  • Extra sharp cheddar cheese – grate your own for the best flavor and texture. You could also use gouda, swiss, fontina, or Parmesan.

Steps To Make This Recipe

  1. Saute the bacon and scallions in a large saucepan until the bacon is crisp.
  2. Remove the bacon and scallions to a paper towel-lined plate.
  3. Pour in the chicken stock, milk, and grits.
  4. Simmer until the grits have thickened.
  5. Preheat the oven to 350 degrees and butter a casserole dish.
  6. Stir the cheese, salt, and pepper into the hot grits.
  7. Spoon the grits into the casserole dish.
  8. Top with more cheese and 2 whole slices of bacon.
  9. Bake until the cheese is lightly golden and bubbly.
  10. Sprinkle with sliced scallion greens.
close-up of Cheddar Cheese Grits Casserole with bacon slices in baking dish

Try Our Other Grits Recipes:

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close-up of Cheddar Cheese Grits Casserole with bacon slices in baking dish

Bacon And Cheese Grits

  • Author: Millie Brinkley
  • Total Time: 1 hour, 15 minutes
  • Yield: 6 servings 1x


Creamy, cheesy, and delicious, these bacon and cheese grits are the ultimate comfort food. Our recipe cooks both the bacon and the grits in the same saucepan for maximum flavor and one less pot to wash.



6 slices bacon,  4 chopped, 2 whole

2 large scallions, white part only, finely chopped (save the green part as a garnish)

2 cups chicken stock

2 ½ cups milk

1 cup quick-cooking grits

Kosher salt and pepper

1 ½ cups grated extra sharp cheddar


In a medium saucepan over medium heat, cook the bacon and scallions together until the bacon is very crisp and the scallions are soft, stirring often – about 15 minutes.

Transfer the bacon and scallion to a paper towel-lined plate with a slotted spoon. Leave the 2 whole slices intact.

Pour off all but 2 tablespoons of the bacon fat.

Carefully pour in the chicken stock and milk.

Whisk in the grits and bring the liquid to a boil.

Reduce the heat to low and gently simmer the grits, stirring often to prevent them from sticking or forming lumps, until thickened – about 30 minutes.

Preheat your oven to 350 degrees.

Butter a small casserole dish and set aside.

Season with ½ teaspoon salt and ½ teaspoon black pepper.

Whisk in 1 cup of the grated cheddar and stir until the cheese has melted completely.

Stir in the chopped bacon and scallions.

Spoon the mixture into the prepared casserole dish.

Top with the remaining cheddar and the two whole slices of bacon.

Bake in the preheated oven for 15 minutes or until the cheese has melted and has turned slightly golden around the edges.

Serve hot.

  • Prep Time: 15 minutes
  • Cook Time: 1 hour
  • Category: Breakfast
  • Method: Simmer
  • Cuisine: Southern

Keywords: bacon and cheese grits, breakfast recipes, brunch, Southern recipes, grits, cheddar cheese, bacon

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