Bacon and Blue Cheese Grits

Bacon and Blue Cheese Grits - Plated 1.1

Is it weird to cook something you’ve never really eaten before?

Because such is the case with me and grits.

Grits are just one of those foods I’ve never sought out.  It’s a southern thing, ya know?  Not something for a sophisticated NYC girrrl like me.  I mean, do I wave a confederate flag?  Do I bring a gun to church?  Am I married to my cousin?  Of course not!

Are my stereotypes offensive?  Clearly.

But then something changed.  A few weeks back, I tried me some grits.

Bacon and Blue Cheese Grits - Prep Station 3.1

My reaction to this first tasting was a resounding meh.  I thought they were bland, and mushy, and pretty much a non-event.  But even though I was far from impressed, I could sense that there was potential.  With some bolder flavors, I could envision grits tasting kinda good.  And by carefully incorporating another ingredient, the texture could be more appealing.  Grits could be enjoyable.  They could maybe even be… awesome?

Yes… awesome!

Because Bacon and Blue Cheese Grits are totally awesome.

Bacon and Blue Cheese Grits - Adding Cheese 1

I’ll be upfront and get the annoying facts out of the way:   No, these aren’t super healthy.  And yes, they are a bit high in fat.

The bacon & blue cheese combo pretty much eliminates the possibility of things staying slim, so let’s just get over that.  The good news is this  – These grits are seriously indulgent.  Very thick, very creamy, very everything.  So unless you have the appetite of Paul Bunyan, odds are you’re only going to need a small serving to be satisfied.  And since portion control makes eating basically anything okay, you can still feel good about these Bacon and Blue Cheese Grits.

Good?  Good.

Bacon and Blue Cheese Grits - Adding Bacon 1

I’m not sure how much more I will foray into southern cooking.  Sure, these turned out pretty damn tasty – The sharpness of the blue cheese and the saltiness of the bacon worked wonderfully against the creamy grits, and this is definitely a side dish I’ll be whipping up again.  But I’m just not into NASCAR, and I think tipping cows is cruel, and people who eat pigs feet scare me.

Yes, I’m still stereotyping.  Deal.

But grits… grits I can get on board with.  Show them some lovin’, and they love you right back!  And that’s exactly what happened with these Bacon and Blue Cheese Grits – hot, cheesy, southern-style lovin’.

All in a neat, unbiased bowl :)

Bacon and Blue Cheese Grits

Yield: 8 servings

Prep Time: 5 mins

Cook Time: 25 mins

Total Time: 30 mins


  •  3/4 cups Dry Grits (I used Quaker Oats)
  • 3 oz Crumbled Blue Cheese
  • 7 - 8 slices Thick Cut Bacon
  • 1/2 tsp Garlic Powder
  • 1/2 tsp Sea Salt & Coarse Black Peppercorn - approx.
  • 1/4 cup Water - if needed


  1. Prepare grits as directed, cooking with the exact amount of water specified.
  2. While grits cook, on stovetop or in microwave prepare bacon until crispy. Dice into chunks, then set aside.
  3. When grits have cooked, reduced flame to low before seasoning with salt, pepper, and garlic. Next, add in crumbled blue cheese, stirring in a few tablespoons at a time. As the cheese gets incorporated, add water as needed to keep grits moist.
  4. Once all cheese has been added, stir in bacon. Allow ingredients to simmer for 5 -10 minutes, again adding water as needed. When ready, immediately plate and serve.
Nutrition Information:

Calories: 146 Fat: 7g Carbohydrates: 12g Protein: 7g

Bacon and Blue Cheese Grits - Served 1.2


Bacon and Blue Cheese Grits - Profile 1

grits greatness.




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9 Responses to “Bacon and Blue Cheese Grits”

  1. #
    Sophia@ NY Foodgas — August 20, 2013 @ 2:10 pm

    Ohhhhhh yummmmmmm!!


  2. #
    Ashley — August 20, 2013 @ 2:45 pm

    Great recipe! As a gun totin’, cousin lovin’, confederate flag wavin’, pigs feet eatin’ Southerner, I am impressed with your foray into our cuisine. While cooking the grits with water is perfectly normal and good, may I suggest next time you make these that you try using 1/2 milk and 1/2 water (in the exact amount the instructions say) and milk again as needed to moisten. It bumps up the decadence and creaminess. You’ll need to cook on a lower heat as the milk will boil over and/or scald. But, with the richness of the blue cheese, you may not even need to change a thing!

    P.S. Let’s get real here–I would never eat pigs feet.


    • Christine Fischer replied: — August 20th, 2013 @ 4:24 pm

      omg this is the best comment ever!!! I was thinking about using milk but wasn’t sure – next time I’ll know!! Miss you ash love xx


  3. #
    Summer — August 21, 2013 @ 10:42 am

    Also, the quality of your grits is very important. Stone-ground is where it’s at. Again, this may result in a need for a little longer cooking time. I suggest Anson Mills brand. You can order them from their web-site.


  4. #
    Dianne — March 26, 2014 @ 11:14 am

    Growing up in the south, grits have been a favorite staple, from Garlic Cheddar Grits Casserole (sometimes with sausage) for a breakfast-supper, to Shrimp and Grits for lunch. I LOVE Blue Cheese Grits and like to addition of bacon. Very nice! I know one commenter suggested a different brand, but I grew up on the Aunt Jemima brand which can’t be beat on the creamy scale (no quick cooking)! The half milk, half water works fantastic, plus try a little butter when cooking. Try more “adventures in grits” like throwing in chopped green and red peppers with green onion, while cooking. This goes really well with sliced, sauteed smoked sausage! May not be for the diet watchers, but a little does go a long way, so you can enjoy….. just be mindful of the quantity as it usually ‘tastes like more’!!!


  5. #
    Heather — October 8, 2014 @ 2:58 pm

    Yet another Southern gal here! I actually use heavy cream (with milk to cut it if necessary to get the right consistency). For breakfast, I eat them with plenty of salt and butter and spread the grits on buttered toast. Yum!


  6. #
    Ita/Am Northerner — December 5, 2014 @ 8:26 pm

    I’m not a southerner but I love grits!!! First ate them as a breakfast food with butter and sugar………………then I was introduced to Shrimp ‘N Grits in Memphis and OMG I’m hooked. Have tried several recipes and they are equally good, but I am intrigued by this combination. Can’t wait to try it. Will probably serve it for my Christmas Brunch as we always have grits on the menu.



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