Bacon-Cheddar Grits

This side dish pairs well with fried chicken or grilled pork and shrimp.

  • Servings: 4
Bacon-Cheddar Grits

Source: Everyday Food, April 2010


  • 4 slices bacon, finely chopped
  • 1 jalapeno, finely chopped (optional)
  • 4 1/2 cups water
  • 1 cup quick-cooking grits
  • Coarse salt and ground pepper
  • 1 cup plus another 1/2 cup grated sharp cheddar (2.5 ounces)


  1. In a medium saucepan, cook 4 slices finely chopped, and 1 (optional), finely chopped, over medium, stirring occasionally, until bacon is browned, about 8 minutes. With a slotted spoon, transfer bacon and jalapeno (if using) to a small bowl. Remove pan from heat and carefully add 4 1/2 cups water (fat may sputter).

  2. Bring liquid to a boil over high and whisk in 1 cup Whisk until mixture begins to thicken, then reduce heat to low and gently simmer, stirring occasionally to prevent sticking, 25 minutes or until creamy. Season with and Whisk in 1 cup grated (2.5 ounces) and three-fourths the bacon mixture. Pour into a 2-quart serving dish and top with 1/2 cup cheddar (1.5 ounces) and remaining bacon mixture.


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