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    HOME » Recipes » Savory Breakfast

    Published: Jan 30, 2013 · Modified: Jul 22, 2022· This website generates income via ads ·

    Savory Breakfast Grits

    Jump to Recipe Print Recipe Pin Recipe

    I grew up eating grits, but I remember referring to them as hot cereal. For a long time grits stayed off my table, for what reason, I do not know. But, they are back now! I make Cajun Shrimp and Grits, Jalapeño Grits, even Fried Green Tomatoes and Cheddar Grits. My favorite grits recipe is my basic Savory Breakfast Grits. It can adapt to whatever you are craving or whatever is leftover in the fridge.

    Table setting with plate of Savory Breakfast Grits with coffee and toast.
    Jump to:
    • Let's discuss grits:
    • My favorite grits, and why?
    • Ingredients for Savory Breakfast Grits:
    • Variations and Substitutions:
    • Instructions for Savory Breakfast Grits:
    • Recipe

    Let's discuss grits:

    Grits are made from dried corn kernels that are ground into smaller coarse pieces. They are somewhat similar to polenta, but the two are typically made from different types of corn and the grind is also different. For this recipe, we are sticking to grits.

    So, here are the basics:

    • Stone Ground Grits are made from whole dried corn kernels that have been coarsely ground between the two stones of a grist mill. Stone-ground grits undergo less processing making them more perishable. Store them in the freezer not the pantry. Trust me.
    • Hominy Grits have the hull and germ removed, are then dried and coarsely ground into hominy grits.
    • Quick Grits are ground fine and processed to cook in 5 minutes, and have a longer shelf life.
    • Regular grits have a medium grind and are processed to cook in 10 minutes, and also have a longer shelf life.
    • Instant Grits are fine textured grits that have been pre-cooked, then dehydrated, just requiring boiling water to prepare. While they are the fastest to make, I think they lack flavor and texture.

    My favorite grits, and why?

    I like to use stone ground grits whenever I can find them. They are my favorite for things like shrimp and grits because of the great texture, little speckles of ground husk, and the robust flavor. I learned the hard way that stone ground grits should not be stored in a cabinet or on a shelf. They go rancid quite quickly. Wrap them tightly and store in the freezer. By experience I recommend trusting your sense of smell to determine if your grits are past their prime.

    I don't often use hominy grits but I do use whole kernel hominy in pozole and other soups.

    My go-to grits are regular and quick grits. They are shelf stable, cook up in minutes and still have good texture and taste. They accept cheese well and remain creamy.

    I do not use instant grits. I think this is what I had as a child and referred to as hot cereal.

    Ingredients for Savory Breakfast Grits:

    • Water
    • Salt
    • Quick cooking grits. Use what you like, just follow the cooking directions on the package.
    • Heavy cream. You could use milk or half and half.
    • Butter
    • Bacon
    • Cheddar cheese. You can substitute what you have on hand. Pepper Jack is awesome. 
    • Scallions
    • Hot sauce
    Ingredients for this recipe

    Variations and Substitutions:

    • I could type all day about variations of Savory Breakfast Grits. Consider your grits as the foundation on which you build your breakfast. Ham, sausage, or even chorizo works great instead of bacon.
    • You the cheese you like the best. Just be sure it is a good melting cheese. Exceptions: If I subbed chorizo for the bacon I would totally sprinkle Cotija cheese on top. If I subbed Italian sausage I would definitely be grating some Parmesan on top.
    • Chives are a good alternative to scallions.
    • You can use milk or half and half instead of the heavy cream.

    Instructions for Savory Breakfast Grits:

    • Add salt to the water and bring to a rolling boil. Slowly whisk in the grits, then reduce the heat to a simmer. Continue cooking and whacking frequently until the grits are thickened and the water absorbed. Be vigilant. Grits like to clump together when not properly supervised.
    • Remove the pot from heat and stir in the cream. Note: You can also add some of the cheese and some of the butter at this point, but do it before you add the cream. Whisk until it melts.
    • Pour the grits into a bowl or onto a serving plate. 
    • Garnish with butter, bacon, cheese, scallions, and hot sauce. Enjoy immediately while piping hot.

    Recipe

    Savory Breakfast Grits

    Buttery, cheesy, quick and easy savory grits for breakfast, brunch, lunch or dinner. Toppings include scallions, cheese, and bacon.
    5 from 77 votes
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 10 mins
    Course
    Breakfast
    ,
    Brunch
    ,
    Main Course
    Servings 2

    Equipment

    • Saucepan
    • Microwave optional for cooking bacon

    Ingredients
      

    • 1 ½ cups water
    • ½ teaspoon salt
    • ½ cup quick cooking grits
    • 2 TBS heavy cream
    • 2 pats of butter
    • 3 slices bacon cooked and crumbled
    • 2 tbs cheddar cheese grated
    • 1 Sliced scallions thinly sliced
    • Hot sauce

    Instructions
     

    • Add the salt to the water and bring to a rolling boil. Slowly whisk in the grits, then reduce the heat to a simmer. Continue cooking until the grits are thickened and the water absorbed.
    • Remove from heat and stir in the cream. Pour the grits into a bowl or onto a serving plate.
    • Garnish with butter, bacon, cheese, scallions, and hot sauce. Enjoy immediately while piping hot.

    Nutrition

    Calories: 401kcalCarbohydrates: 31gProtein: 12gFat: 27gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 79mgSodium: 998mgPotassium: 161mgFiber: 2gSugar: 1gVitamin A: 790IUVitamin C: 1mgCalcium: 134mgIron: 2mg

    Approximate nutrition information is provided as a convenience and courtesy only. You are encouraged to do your own calculations if precise data is required.

    We take every effort to ensure that the estimated meal cost per serving is accurate. We use a meal cost analysis application that estimates the cost of a recipe based on groceries purchased at a Walmart store in my geographical area, northern California.

    Tried this recipe?Let us know how it was!

    More Savory Breakfast

    • Best Eggs Benedict Recipe ~ For Two
    • Spinach Mushroom Quiche with Heavy Cream
    • Jalapeño Grits
    • Diner Style Breakfast Mess

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      Recipe Rating




    1. Genevieve says

      June 18, 2022 at 5:35 pm

      5 stars
      I love good breakfast recipes and this one fits the bill! I need to make these for my hubby! He loves breakfast grits! And are those lilacs I spy? Such beautiful flowers!

      Reply
      • Mary says

        June 18, 2022 at 5:38 pm

        Thanks, and yes, they are lilacs. That was the first house I have lived in that actually had lilacs! They were gorgeous and smelled divine. We have moved so no more lilacs.

        Reply
    2. Nancy says

      June 17, 2022 at 8:57 am

      5 stars
      I’ve never really made grits before. Thanks for the easy to follow instructions to nail breakfast right.

      Reply
      • Mary says

        July 10, 2022 at 6:35 pm

        You'll be making them all the time now.

        Reply
    3. Jerika says

      June 17, 2022 at 3:21 am

      5 stars
      I love this Savory Breakfast Grits.:) What a fun and delicious way to make what is leftover in the fridge. Really awesome. Love it!:) Thanks.

      Reply
      • Mary says

        July 10, 2022 at 6:36 pm

        That is what I do. Clean out the cheese and veggie drawer.

        Reply
    4. Megan says

      June 16, 2022 at 4:36 pm

      5 stars
      Wow! I had no idea grits could be so good (Aussie here). So simple and delicious! Thanks Mary.

      Reply
    5. Kayla DiMaggio says

      June 16, 2022 at 7:20 am

      5 stars
      These savory breakfast grits were just that! So savory! I loved the texture and the taste!

      Reply
      • Rebecca says

        June 16, 2022 at 12:56 pm

        5 stars
        Great breakfast recipe and so comforting. Thank you.

        Reply
      • Mary says

        July 10, 2022 at 6:36 pm

        Thanks!

        Reply
    6. Alexandra says

      June 16, 2022 at 5:17 am

      5 stars
      Such a delicious breakfast option - so simple and comforting!

      Reply
      • Mary says

        July 10, 2022 at 6:37 pm

        Thanks!

        Reply
    7. Natalie says

      June 16, 2022 at 2:01 am

      5 stars
      Made grits for the first time. As a huge fan of polenta I also loved your breakfast grits! Can't believe I never tried it before, thanks!

      Reply
      • Mary says

        July 10, 2022 at 6:37 pm

        I make polenta with a poached egg on top for breakfast and it is delish.

        Reply
    8. Nora says

      June 16, 2022 at 12:36 am

      5 stars
      Yum! This breakfast turned out perfectly! The whole family loved it!

      Reply
      • Mary says

        July 10, 2022 at 6:38 pm

        That is great! Thanks for letting know.

        Reply
    9. Freya says

      June 15, 2022 at 10:50 pm

      5 stars
      This recipe persuaded me to love grits! I have had them in the past and they were bland but these were perfect, savoury and comforting

      Reply
      • Mary says

        July 10, 2022 at 6:38 pm

        I come from a long line of women who cooked grits. It is in my DNA.

        Reply

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    I am Mary, the blogger behind "Oh That's Good!" I am a former nurse, former hobby farm blogger, former vintage shop owner, and current food blogger. I live with my husband and our little mutt Tucker in a lovely retirement community. I am cooking for two and taking inspiration from old cookbooks, magazines, and memories of watching my mother and grandmother cook. I like reducing my food waste and exorbitant grocery bills! I am busy rewriting my recipes for two servings with the option of adjusting the recipe up to four or six servings with just one click.

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