Kevin Is Cooking | Course | Breakfasts | Bacon Cheesy Fried Grits
By Kevin
published Mar 01, 2019, updated Aug 09, 2022
5 from 4 votes
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I’m not typically a big breakfast type, but these Southern Bacon Cheesy Fried Grits hit the spot every now and then on the weekend. Smooth and creamy stone ground corn grits get mixed with cheddar cheese and crumbled bacon, spread in a pan to form overnight and get pan fried the next morning served with maple syrup. Too good!
Bacon Cheesy Fried Grits
I love grits and I love polenta. The only difference is the size and coarseness of the corn when milled. Thinner is polenta and a toothsome, hearty breakfast can be made with the larger sized which are grits. They can be yellow or white stone ground corn.
How to make Grits
1 cup of grits to 4 cups of either water or broth is the method and all you do is bring it to a boil, lower the heat to simmer and let it bubble away for 30 minutes. Stir occasionally for avoided the bottom sticking.
I love to add cheese, cheddar cheese, to mine and bacon is always a great add in, too. Whisk it all together after the grits are cooked and pour it into a greased pan to firm up in the refrigerator. Easy enough, right?
When pan fried the edges get crispy. With the added cheese, the outside turns a cheesy delicious crispy golden brown. Like on a grilled cheese sandwich. With the added bacon inside, it is amazing.
I poured the bacon and cheese grits into an 11’x7″ pan because my 9’x9″ was being used for a casserole still in the fridge. Cover with aluminum foil and refrigerate overnight.
I prefer these taller and more square like, and these pictured, are more rectangle and thinner than I prefer. Up to you!
Remove the pan from the from the refrigerator and pat the top of the grits down with a paper towel to get rid of any moisture. Dust the top of the grits with flour, place parchment paper on top and a baking sheet on top of the parchment paper. Invert the entire thing and remove the original pan. Using a paper towel again dot the top of the grits to get rid of any moisture. Dust the bottom side of the grits, now visible, with flour. Cut into squares or rectangles.
These cheesy fried grits get fried up in a hot skillet with butter or oil. I prefer to use the saved bacon fat from cooking the bacon for that extra flavor!
Other Breakfast Ideas You Might Enjoy
- Grits Ham and Cheese Breakfast Cups
- Crustless Spinach Quiche with Ham
- Homemade Breakfast Sausage
- Breakfast Stuffed Peppers
- Blueberry Poundcake Waffles
After several minutes carefully turn each piece and brown the other side. Remove from the pan and serve with maple syrup poured on top. Enjoy!
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Southern Bacon Cheesy Fried Grits
5 from 4 votes
Stone ground corn grits mixed with cheese and crumbled bacon, spread in a pan to form overnight and get pan fried the next morning served with maple syrup. Time does not include refrigerating over night.
Servings: 8
Prep: 5 minutes mins
Cook: 40 minutes mins
Total: 45 minutes mins
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Ingredients
- 1 cup stone ground grits (See Note 1)
- 4 cups water or stock, optional for savory
- 1/2 tsp salt
- 1 tbsp butter
- 6 slices bacon cooked and crumbled
- 1 cup cheddar cheese shredded
- maple syrup (See Note 2)
US Customary - Metric
Instructions
When cooking grit it's important to remember the ratio you need to remember is 4:1. It's 4 cups of liquid to 1 cup of stone-ground grits.
In a large heavy saucepan or stock pot bring water, salt, and butter to a boil, then carefully whisk in the grits gradually, stirring constantly with a wooden spoon. Reduce the heat to simmer and cook covered, stirring often, until water is absorbed and grits are thickened, about 30-40 minutes.
Stir in bacon and cheese, season to taste and pour into a greased 9x9" square pan or a 11x7" rectangle pan. Cover with foil and refrigerate overnight.
Remove the pan from the from the refrigerator and pat the top of the grits down with a paper towel to get rid of any moisture. Dust the top of the grits with flour. Place parchment paper on top and a baking sheet on top of the parchment paper. Invert the entire thing and remove the original pan. Using a paper towel again dot the top of the grits to get rid of any moisture. Dust the bottom side of the grits, now visible, with flour. Cut into squares or rectangles.
Fry with butter or bacon fat (optional). After several minutes carefully turn each piece and brown the other side. Remove from the pan and serve with maple syrup poured on top.
Notes
- When cooking grit it's important to remember the ratio you need to remember is 4:1. It's 4 cups of liquid to 1 cup of stone-ground grits.
- Nutrition does not include maple syrup as that may vary per person's use.
Nutrition
Calories: 210kcal | Carbohydrates: 15g | Protein: 7g | Fat: 12g | Saturated Fat: 6g | Cholesterol: 29mg | Sodium: 361mg | Potassium: 73mg | Vitamin A: 230IU | Calcium: 106mg | Iron: 0.4mg
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Course: Breakfast
Cuisine: Southern
Author: Kevin Is Cooking
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Kevin
Whether in the kitchen or on the grill, you’ll find me cooking American favorites with a love for BBQ, Mexican and Tex Mex. I’m passionate about making tasty food because life’s too short to be bland!
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