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.
Keywords: bacon and cheese grits, breakfast recipes, brunch, Southern recipes, grits, cheddar cheese, bacon
Find it online: https://eatsbythebeach.com/bacon-and-cheese-grits/