Best Bacon Cheese Grits Recipes

BAKED TWO-CHEESE & BACON GRITS

Steps:

• Preheat oven to 350°. In a large saucepan, cook bacon over medium heat until crisp, stirring occasionally. Remove pan from heat. Remove bacon with a slotted spoon; drain on paper towels., Add water, stock, garlic powder and pepper to bacon drippings; bring to a boil. Slowly stir in grits. Reduce heat to medium-low; cook, covered, 5-7 minutes or until thickened, stirring occasionally. Remove from heat., Add Velveeta and butter; stir until melted. Stir in milk. Slowly stir in eggs until blended. Transfer to a greased 13x9-in. baking dish. Sprinkle with bacon and shredded cheese. Bake, uncovered, 40-45 minutes or until edges are golden brown and cheese is melted. Let stand 10 minutes before serving. Freeze option: Cool unbaked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove casserole from refrigerator 30 minutes before baking. Bake grits as directed, increasing time to 50-60 minutes or until heated through and a thermometer inserted in center reads 165°.

CAJUN SNAPPER AND SHRIMP OVER BACON CHEDDAR CHEESE GRITS WITH RED PEPPER COULIS

Steps:

• To begin red pepper coulis, preheat oven to 450 degrees F.
• On the stovetop, bring the chicken stock, onion, garlic and wine to a simmer in a saucepan. Place the peppers in a roasting pan and roast in the oven, checking every 15 minutes, and turning them with tongs until the skin is fully wrinkled and charred black. When the peppers are done, use tongs to put them in a resealable bag which (for safety reasons) you have resting on a plate - (remember, they're volcanically hot!). Carefully close the bag shut, and allow them to sweat for 5 minutes. Use oven mitts to prevent getting burned while you handle the bag in the next step of sliding the peppers from the bag into a bowl filled with a couple of inches of ice water. You can then use your fingers to work quickly to slip off and discard the skins of the peppers while they are in the water. You will be left with beautifully cooked red peppers with a wonderful color. Chop the peppers and add them to the simmering chicken stock mixture, and continue simmering until reduced by half, about 20 minutes. Create a slurry of cornstarch in a small amount of water and add to the red pepper sauce. Process coulis in a blender until a smooth consistency is achieved. Then season with salt and pepper, to taste.
• For the grits: Bring the water for the grits to a boil. Add grits and chopped shrimp, reduce heat and cook until grits are soft, about 20 minutes. Remove from heat and stir in scallions, tomatoes, cilantro, bacon and cheese, and keep covered in a warm place.;
• For the fish: Preheat oven to 375 degrees F.
• Coat both sides of red snapper with salt and pepper and Cajun spice. Then on the stovetop, heat some grapeseed oil in a large non-stick saute pan, and when it begins to shimmer, saute the shrimp only until they turn pink, and then remove shrimp to a utility platter. In the same pan, sear each side of the fish. (When you place the fillet into the pan, leave it undisturbed for a couple of minutes to allow the seasoning to cook into the surface of the fish.) Cook until golden brown, then finish in the oven for a further 2 to 3 minutes and remove it to rest for 5 to 8 minutes. (Please take care to avoid overcooking the fish, as it will continue to cook even after you remove it from the oven.)
• Place some of the grits in the middle of serving plate, then position a fish fillet on top, and drizzle the coulis around the fish. Top with a shrimp. Garnish liberally with the scallions.

CAJUN FISH AND SHRIMP OVER BACON CHEDDAR CHEESE GRITS

Steps:

• For the cheese grits:.
• Bring water for grits to a boil and lightly season with salt. Add grits and chopped shrimp, reduce heat and cook until grits are soft, about 20 minutes. Remove from heat and stir in butter, green onions, tomatoes, cilantro, bacon and cheese; keep covered in a warm place.
• For the fish:.
• Dry the fish with paper toweling and coat both sides with Cajun spice mix. (Note: I find bring the fish to room temperature helps the seasoning mix adhere better.).
• On the stovetop, heat the oil and butter in a large nonstick saute pan. When it becomes very hot, saute the shrimp only until they turn pink; remove shrimp to a platter.
• In the same pan (adding additional oil and butter), sear each side of the fish. (When you place the fillet into the pan, leave it undisturbed for a couple of minutes to allow the seasoning to cook into the surface of the fish.) Cook until golden brown. (Please take care to avoid overcooking.).
• Divide among plates the grits by placing in the middle, then position a fish fillet on top. Top with a shrimp. Garnish liberally with green onions.

BACON CHEESE GRITS WITH COLLARD GREENS

Steps:

• For the Grits:
• Add the bacon to medium saucepan over medium heat. Stir with a wooden spoon until some of the fat is rendered. Add the onion and saute until tender and the bacon is cooked and crisp, about 3 to 5 minutes.
• Add the chicken stock, milk, and salt and pepper, to taste, and bring to a boil.
• Once boiling, gradually add the grits in a low steady stream, whisking continually. Reduce the heat to low and stir frequently until the liquid is almost absorbed and the grits are thick, about 10 minutes.
• Add the smoked Gouda, whisking all the while to melt the cheese. Stir in heavy cream and butter. Taste for seasoning and add salt and pepper, if needed. Sprinkle with chives and serve immediately with the Collard Greens.
• For the Collard Greens:
• Remove and discard the tough stems and center ribs of the collard greens. Stack the leaves and roll tightly into a cylinder. Thinly slice the collards into ribbons about 1/16th of an inch thick. Repeat with any remaining collard greens.
• Heat a large skillet over medium heat and add the olive oil. When the oil shimmers add the garlic and saute for 30 seconds. Add the collard greens, toss quickly with tongs, and saute until bright green, about 3 to 4 minutes. Season with salt and pepper, to taste. Stir in the chicken stock and cook until the liquid evaporates, another 2 minutes. Serve immediately with the Grits.

PIMENTO CHEESE-BACON GRITS

Steps:

• Bring 6 cups of water to a boil in a pot. Add the grits, 2 teaspoons salt and 1 teaspoon pepper to the water and cook according to the package instructions. Keep warm and loosen with water or stock to keep from getting too thick.
• Add the bacon to a small skillet. Cook over medium heat until the bacon is crispy and the fat is rendered, about 10 minutes. Remove the bacon and any bacon grease to a large bowl and let cool slightly. Stir in the creme fraiche and pimentos until all is combined and smooth. Add the Cheddar and Gouda and stir until the cheeses are coated and the whole mixture is cohesive.
• Reheat the grits until they are very hot, adding more water if necessary, to loosen. Dollop a few large spoonfuls of the pimento cheese into the grits at a time, stirring each time until melted and all the pimento cheese is incorporated. Spoon into a bowl and top with the scallions.

PIMIENTO CHEESE AND BACON GRITS

Steps:

• In a skillet over medium heat, cook the bacon until crisp, 10 to 12 minutes. Remove it to a paper towel-lined plate.
• Meanwhile, bring 4 cups of water to a boil in a medium saucepan. Whisk in the grits and salt. Reduce the heat to low, cover and cook, stirring occasionally, for 30 minutes.
• Stir in the half-and-half and cook until the grits are tender and creamy, about 20 more minutes.
• Add the pimientos, cream cheese, Cheddar and mustard and stir until melted together and combined. Chop the bacon into small pieces and add to the grits. Stir in the pepper and serve.
• If making ahead, allow the dish to cool, then cover and refrigerate. Reheat, covered in foil, at 350 degrees F for 30 minutes or until heated through.

BACON AND CHEESE GRITS CASSEROLE

Steps:

• 1. Preheat the oven to 350 degrees. In a large saucepan fry the bacon slices. When done put them aside. (when bacon is cooled crumble). Pour out all but 2 tablespoons of the bacon grease. Saute the onions in the grease till translucent.
• 2. Add the broth to the pot with with the onions. Bring to a boil. Add the garlic powder, salt and pepper. Slowly add the grits stirring with a whisk.
• 3. Lower the heat and simmer for 5 minutes.
• 4. Remove from heat and stir in butter, 1/2 cup of sharp cheddar and 1/2 cup of parmesan cheese until melted. Add the crumbled bacon.
• 5. In a small bowl mix the eggs and half and half. Pour the mixture into the grits and whisk till all in incorporated. Pour into a greased 2 quart glass pan (8x8 or 11x7). Sprinkle with remaining 1 cup of cheddar cheese. Bake at 350 uncovered for about 45 minutes.

BACON, SCALLION & CREAM CHEESE GRITS

Steps:

• Cook bacon in a medium saucepan; remove and pour off fat, leaving just a thin film on bottom. Carefully add water to pot and bring to boil. Slowly stir in grits, reduce heat to medium-low, cover and simmer, stirring occasionally, until thick, about 5-7 min. While grits cook, crumble bacon and cut cream cheese into bits. Stir in cream cheese until smooth; add salt, bacon and scallions.

BAKED 2-CHEESE & BACON GRITS RECIPE - (4.7/5)

Steps:

• Preheat oven to 350°F. In a large saucepan, cook bacon over medium heat until crisp, stirring occasionally. Remove pan from heat. Remove bacon with a slotted spoon; drain on paper towels. Add water, stock, garlic powder, and black pepper to bacon drippings; bring to a boil. Slowly stir in grits. Reduce heat to medium-low; cook, covered, 5 to 7 minutes or until thickened, stirring occasionally. Remove from heat. Add Velveeta and butter; stir until melted. Stir in milk. Slowly stir in eggs until blended. Transfer to a greased 9x13-inch baking dish. Sprinkle with bacon and shredded cheese. Bake, uncovered for 40 to 45 minutes or until edges are golden brown and cheese is melted. Let stand 10 minutes before serving. TO FREEZE: Cool unbaked casserole, cover, and freeze. To use, partially thaw in refrigerator overnight. Remove casserole from refrigerator and set on counter 30 minutes before baking. Preheat oven to 350°F. Bake grits as directed, increasing time to 50 to 60 minutes or until heated through and a thermometer inserted in center reads 165°F.

SHRIMP AND GRUYèRE CHEESE GRITS WITH BACON AND MUSHROOMS

Steps:

• Combine shrimp, 3/4 teaspoon salt, baking soda, and cornstarch in a medium bowl and toss to coat. Refrigerate for at least 30 minutes and up to 1 hour.
• In a large skillet, heat bacon over high heat until sizzling. Lower heat to medium and cook, stirring, until bacon has rendered its fat and become crisp, about 5 minutes. Using a slotted spoon, transfer bacon to paper towels to drain. You should have 1/4 cup rendered bacon fat in the skillet. Remove all but 1 tablespoon fat and reserve.
• Return skillet to high heat and heat until very lightly smoking. Add shrimp and cook, stirring frequently, until lightly browned outside with only a faint trace of translucence remaining in the center of each shrimp. Transfer shrimp to a plate.
• Add reserved 3 tablespoons bacon fat to the skillet, return to medium-high heat, and heat until shimmering. Add mushrooms and cook, stirring, until mushrooms release their liquid, about 3 minutes; scrape any browned bits from bottom of skillet. Continue cooking mushrooms, stirring frequently, until lightly browned, about 6 minutes; if pan becomes too dry, add vegetable oil, 1 tablespoon at a time, to keep it lubricated. Stir in shallots, garlic, and cayenne and cook until shallots and garlic are softened, about 2 minutes.
• Add remaining 3/4 cup stock and scrape up any browned bits on bottom of pan. Stir in shrimp. Lower heat to medium-low and whisk in butter until fully melted and emulsified with the sauce. Remove from heat and whisk in lemon juice. Stir in herbs and season with salt and pepper.
• Mix gruyere in with rice or risotto. Top with shrimp mix

BEST BACON/CHEESE GRITS

Steps:

• Cook the grits according to package directions.
• Add the bacon, cheese and bacon grease.
• Keep stirring over low heat until the cheese melts; serve while hot.

BAKED TWO-CHEESE & BACON GRITS RECIPE

Steps:

• Preheat oven to 350°. In a large saucepan, cook bacon over medium heat until crisp, stirring occasionally. Remove pan from heat. Remove bacon with a slotted spoon; drain on paper towels.
• Add water, stock, garlic powder and pepper to bacon drippings; bring to a boil. Slowly stir in grits. Reduce heat to medium-low; cook, covered, 5-7 minutes or until thickened, stirring occasionally. Remove from heat.
• Add process cheese and butter; stir until melted. Stir in milk. Slowly stir in eggs until blended. Transfer to a greased 13x9-in. baking dish. Sprinkle with bacon and shredded cheese. Bake, uncovered, 40-45 minutes or until edges are golden brown and cheese is melted. Let stand 10 minutes before serving.
• Yield: 12 servings.
• Freeze option: Cool unbaked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove casserole from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake grits as directed, increasing time to 50-60 minutes or until heated through and a thermometer inserted in center reads 165°.
• Originally published as Baked Two-Cheese & Bacon Grits in Freezer Meals Bookazine
• p17
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BAKED TWO-CHEESE & BACON GRITS

Steps:

• Preheat oven to 350°. In a large saucepan, cook bacon over medium heat until crisp, stirring occasionally. Remove pan from heat. Remove bacon with a slotted spoon; drain on paper towels., Add water, stock, garlic powder and pepper to bacon drippings; bring to a boil. Slowly stir in grits. Reduce heat to medium-low; cook, covered, 5-7 minutes or until thickened, stirring occasionally. Remove from heat., Add process cheese and butter; stir until melted. Stir in milk. Slowly stir in eggs until blended. Transfer to a greased 13x9-in. baking dish. Sprinkle with bacon and shredded cheese. Bake, uncovered, 40-45 minutes or until edges are golden brown and cheese is melted. Let stand 10 minutes before serving. Freeze option: Cool unbaked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove casserole from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake grits as directed, increasing time to 50-60 minutes or until heated through and a thermometer inserted in center reads 165°.

BACON CHEESE GRITS

Steps:

• Place the milk and chicken stock in a medium sauce pan over medium-high heat.
• Bring to a boil.
• Add the grits, whisking in until smooth.
• Reduce the heat to medium, and cook, stirring constantly with a wooden spoon until the grits have thickened, about 6 to 8 minutes.
• Reduce the heat to low and simmer, stirring occasionally until the grits are soft and creamy, about 25 minutes.
• Stir in the cream and cook about 5 minutes longer.
• Remove from the heat and add the reserved bacon drippings, cooked bacon, 1 cup of the cheese and two-thirds of the green onions; season to taste with salt and pepper.
• Preheat the broiler.
• Spread the grits in a casserole dish.
• Scatter the remaining cheese over the top.
• Place under the broiler just until the cheese is bubbly and lightly browned, about 2 to 3 minutes.
• Garnish with the remaining green onions and serve immediately.