Buttery Corn Grits Recipe with Cheese and Bacon

Buttery Corn Grits Recipe with Cheese and Bacon is a delicious and indulgent dish that combines grits' creamy texture with the rich cheese and bacon flavors. I also make Cajun Shrimp and Grits, Jalapeño Grits, and even Fried Green Tomatoes and Cheddar Grits. My favorite grits recipe, this one, can adapt to whatever you crave or have left over in the fridge.

Jump to:

• ALL ABOUT GRITS
• What are the different types of grits?
• How are grits cooked?
• What is the flavor and texture of cooked grits?
• How are grits typically served?
• What are the differences between white and yellow grits?
• Are grits healthy?
• Who doesn't like pulled pork with apple juice and Dr. Pepper? No one.
• INGREDIENTS
• INGREDIENT NOTES:
• VARIATIONS AND SUBSTITUTIONS:
• Instructions
• Everyone needs one more great breakfast recipe. Here's one.
• Buttery Corn Grits Recipe with Cheese and Bacon
• Comments

ALL ABOUT GRITS

Grits are a staple food in the Southern United States, made from ground cornmeal that has been boiled and cooked to a smooth or coarse consistency. They have a long history in Southern cuisine and are commonly enjoyed as a breakfast dish, but they can also be served as a side dish or incorporated into various recipes. Grits have become an iconic dish associated with Southern cuisine, loved for their comforting and versatile nature. Whether enjoyed for breakfast or as part of a savory meal, southern grits offer a delightful taste of Southern cooking.

What are the different types of grits?

Grits are typically categorized as either "stone-ground" or "instant" based on their preparation method.

• Stone-Ground Grits
  • Stone-ground grits are made by grinding whole dried corn kernels between large millstones. They have a more authentic and coarse texture and are often considered more flavorful. They take longer to cook but are favored by many grits enthusiasts for their traditional taste.
• Instant Grits
  • Instant grits are made with pre-cooked fresh corn, then dehydrated, allowing them to be prepared quickly by adding hot water or milk. They have a finer texture and are more convenient but may lack some of the depth of flavor found in stone-ground grits.

What are the differences between white and yellow grits?

Yellow corn grits and white corn grits are both made from different varieties of corn, which results in some distinctions in flavor, texture, and appearance. Here's a comparison between yellow and white corn grits:

• Color
  • The most noticeable difference is the color. Yellow corn grits have a vibrant yellow hue due to the higher carotenoid content, which gives them a golden appearance. White corn grits, on the other hand, are paler in color, ranging from white to a light cream shade.
• Flavor:
  • Yellow corn grits often have a slightly sweeter and more robust corn flavor compared to white corn grits. The natural sweetness in yellow corn can contribute to a richer taste profile, while white corn grits may have a milder, more neutral corn flavor.
• Texture:
  • In terms of texture, there may be subtle variations, but it largely depends on the specific processing and preparation methods rather than the color of the corn used. Both yellow and white corn grits can be ground to various coarseness levels, ranging from fine to coarse. The texture can be adjusted to personal preference during cooking.
• Culinary Uses:
  • Yellow and white corn grits can be used interchangeably in most recipes. They both work well as a base for savory dishes, such as shrimp and grits or grits with cheese and bacon. Additionally, they can be served as a

INGREDIENTS

For the full recipe with quantities, see the recipe card at the end of the post.

INGREDIENT NOTES:

• Water: you can also use chicken broth if more flavor is desired.
• Salt: Kosher salt is preferred
• Quick cooking grits: Use what you like, just follow the package directions for cooking.
• Heavy cream: You could use milk or half and half.
• Butter: I prefer salted butter, but if you prefer unsalted butter it works just fine
• Bacon: I prefer thin, crispy, center-cut bacon, crumbled by hand vs chopped with a knife.
• Cheddar cheese: You can substitute what you have on hand. Pepper Jack is awesome as well.
• Green onions: Use chives if you have them on hand!
• Hot sauce: My favorite brand is Cholula hot sauce.

VARIATIONS AND SUBSTITUTIONS:

• I could type all day about variations of my Buttery Corn Grits Recipe with Cheese and Bacon. Consider your grits as the foundation on which you build your meal. Ham, sausage, or even chorizo works great instead of bacon.
• Use the cheese you like the best. Just be sure it is a good melting cheese. Exceptions: If you substitute chorizo for the bacon, I recommend sprinkling Cotija cheese on top.
• For a sweet corn grits recipe add a tablespoon of brown sugar to the cooked grits and top with butter and maple syrup.

Instructions