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Cheesy Bacon Garlic Grits are a food that has no boundaries as to when it can be eaten. For breakfast, pair it with some eggs and toast, lunch finds it delicious with a fresh salad, and for dinner, it goes well with just about anything!
What are the Grits in Cheesy Bacon Garlic Grits?
Grits, common in Southern cooking, are processed corn, such as hominy. They really don’t have much flavor on their own, so salt or sugar is usually added, along with butter, to give them flavor. I had never had grits before a neighbor, transplanted from the South, made some for dinner one night and I was hooked. She cooked hers like this recipe, but then stirred in an egg and put them in a greased casserole dish and baked them for 30 minutes. I like them both ways, and this way gets Cheesy Bacon Garlic Grits to the table just a bit quicker, especially for a hungry family waiting for breakfast.
Grits are typically found in the breakfast aisle of the grocery store, with the oatmeal and cream of wheat boxes. You can also find organic/GMO free in certain stores.
Tips and Tricks for Cheesy Bacon Garlic Grits
For creamy Cheesy Bacon Garlic Grits, start out with milk. It makes the grits creamier and gives them a little bit of flavor. When you stir the grits into the boiling milk, keep stirring to keep them so your Cheesy Bacon Garlic Grits aren’t lumpy. I make the bacon while I’m waiting for the grits to cook by baking it, saving me the hassle of another pan on the stove.
- 4 C milk
- 1 t minced garlic
- 1 C instant grits
- 2 C shredded cheddar cheese
- 5 strips bacon, cooked crispy and crumbled
- 1 T bacon grease (optional)
- Heat the milk and garlic to simmering.
- Add the grits, stirring well to keep from clumping.
- When thickened, in about 5 minutes, add the cheese, crumbled bacon, and bacon grease if using, and stir.
- Serve hot with your meal.
- 5-6 servings.
Twist on the Cheesy Bacon Garlic Grits Leftovers
If you have any leftovers, refrigerate them, and once cold and firm, make patties out of the Cheesy Bacon Garlic Grits and fry them up in some butter until crispy on both sides. It will be a new take on polenta, and a tasty side to eggs and toast!
4 C milk
1 t minced garlic
1 C instant grits
2 C shredded cheddar cheese
5 strips bacon, cooked crispy and crumbled
1 T bacon grease (optional)
Heat the milk and garlic to simmering.
Add the grits, stirring well to keep from clumping.
When thickened, in about 5 minutes, add the cheese, crumbled bacon, and bacon grease if using, and stir.
Serve hot with your meal.
If you are looking for an interesting, yet quick side dish, try Cheesy Bacon Garlic Grits!