Cowboy Up, It’s Grits O’Clock (My Many Morning Mishaps)
So, Grits Breakfast Bowl. First, let me just admit — I was a late bloomer to grits. Growing up up north, oats were king, but after spending some years living in Georgia (my attempt at Southern charm mostly failed — except in the kitchen), I got hooked. One foggy morning, half-awake and in dire need of comfort carbs, I cobbled this bowl together. It was supposed to be just grits and eggs but…you know how it goes: whatever you find in the fridge winds up in the pan. Now, I make this “recipe” (if you can even call something this casual a recipe) whenever the world feels a bit too chilly or I just want to eat out of a bowl, wrapped in my old bathrobe, watching squirrels tangle outside the window. Anyway, enough about my questionable fashion sense, let’s get to the good stuff.
Why I Always End Up Making This
I make this when my morning feels a bit sideways, or when breakfast needs cheering up. My family goes a bit bonkers for it because there are *so* many topping possibilities (and, okay, little fights about who gets more crispy bacon; happens every time). Truthfully? Sometimes I do this bowl just so I have an excuse to sprinkle on hot sauce. I struggled to get eggs and grits timing right at first but honestly, now I just go with the flow — a little chaos in the kitchen never hurt anyone. Plus, it’s forgiving, fills you up, and if you have picky eaters around, they’ll probably find their happy spot too.
The Stuff You’ll Need (And the Stuff You Can Wing)
- 1 cup stone-ground grits (quick grits work in a pinch, but the longer-cooking stuff gets creamy-good; my grandma swore by White Lily but… store-brand is just fine by me)
- 3–4 cups water or stock (milk makes it richer — sometimes I sneak in a splash of cream if no one’s watching)
- Salt & pepper (just use your fingers, don’t sweat the measurements)
- 2 tablespoons butter (or more, who’s checking?)
- 1 cup shredded cheese (cheddar is classic; pepper jack or gouda if you’re feeling wild)
- 4 eggs (fried or poached — or scrambled if it’s that sort of morning)
- 6 strips cooked bacon or sausage (honestly, leftover ham or roasted veggies are great substitutes; once I used chorizo and wow, big win)
- For topping: chopped scallions, hot sauce, diced tomato, avocado, pickled onions (whatever’s knocking around in the fridge)
How I Actually Make This (With Detours)
- First, bring the water or stock to a gentle boil in a big-enough pot; then, slowly whisk in the grits. Lower the heat quick or you’ll get a starchy eruption (ask me how I know). Stir a lot — it’ll seem too thin but don’t worry, it always thickens up. If it gets volcanic, just lower the heat again (I used to freak out at this stage but now I just roll my eyes and deal with it).
- Let the grits simmer, whisking now and then (sometimes I forget but, honestly, it still works), 15–20 minutes for quick, up to 45 for the old-fashioned stuff. This is usually when I sneak a taste. Or two. Add salt, pepper, the butter and cheese, then stir until melty and creamy.
- Meanwhile, fry, scramble, or poach your eggs. I love a jammy yolk that just oozes all over, but my husband thinks that’s “gross,” so, do you.
- Cook the bacon or sausage (or heat up leftovers). Sometimes I microwave the bacon — don’t tell my foodie friends — if I’m running late. Crumble or chop.
- Pour the creamy grits into bowls, and top each with the eggs, protein, any fun toppings you like (my son insists on hot sauce face designs). Let everyone doctor their own bowl — frankly, that way you dodge complaints.
Stuff I Learned the Hard Way
- I used to skip the cheese. Big mistake. If you want magic, don’t skip it (unless you’re dairy-free).
- Don’t stir grits too furiously after they start thickening or they’ll clump awkwardly.
- Leftover grits stiffen up — just add a splash of milk, heat low, and stir back to life.
Here’s What Else I’ve Tried (Some Good, Some…Well, Never Again)
- Swap in sautéed spinach and roasted red pepper for a veggie version. A+.
- Crumbled feta instead of cheddar works if you’re running low, but once I tried blue cheese. It was…memorable. Not in a good way.
- I’ve used leftover pulled pork. If you have it, go for it — it sounds weird but it’s actually delicious.
If You Don’t Have the Right Pot…
A heavy saucepan is best for grits, but I’ve used a regular old frying pan in a pinch. Just stir a lot (and maybe wear a splatter guard — safety, y’all). My friend swears by this Southern Kitchen guide if you want to get nerdy about grits cookware.
How to Store It (If You Don’t Eat It All Immediately)
Leftovers? Ha! But if you do have some, cover and refrigerate. They’ll set up firmer — more like polenta, honestly — but you can thin with a bit of milk or stock when reheating. I think the flavors get cozy overnight. That said, in my house, it never lasts more than a day. Maybe yours is different?
Serving: Go Your Own Way
I like to set up a DIY toppings bar (especially when company comes over — less work for me, more fun for them). Sometimes we eat these out on the porch on Sunday mornings with big mugs of coffee, and occasionally, uh, maybe a mimosa. My neighbor adds a fried green tomato on top, which is a power move you might want to steal. Here’s a fun serving idea from Simply Recipes’ Cheese Grits if you want to get all fancy.
My Top “Don’t Skip This Step” Tips
- I once tried to make grits in a rush so the heat was too high. Horrible. They looked like wallpaper paste. Go low and slow.
- Season every layer — even the water for boiling.
- Oh! And taste as you go. Trust your tongue, not just the recipe.
Your Burning Questions (And a Few I Just Made Up)
- Can I use instant grits?
Yeah, you can! They’re not my favorite (they get a bit mushy). But, honestly, some mornings any grits are better than none, you know? - What’s the best cheese for topping?
Cheddar is classic, but I also love a good handful of pepper jack if I want a kick. Sometimes I just use whatever shredded bits are left in the fridge. Gouda works too. - Is this gluten free?
Yep — as long as all your toppings (especially sausage) are too. Always double check your labels though. - What if my grits clump?
Just whisk like mad, and if they’re stubborn, splash in a bit more liquid. And remember, a few lumps just mean it’s homemade. - Can I make it ahead?
I suppose? It’s really best hot and fresh, but you can reheat with some stock or milk. I personally think it tastes better the next day, but I’m weird that way.
That’s it! If you give this Grits Breakfast Bowl a whirl, let me know what weird and wonderful toppings you pile on — I’m always on the lookout for new experiments (even the not-so-delicious ones).
Ingredients
- 1 cup stone-ground grits
- 4 cups water
- 1/2 teaspoon salt
- 1 tablespoon unsalted butter
- 4 large eggs
- 4 slices bacon
- 1 cup shredded sharp cheddar cheese
- 2 green onions, thinly sliced
- Freshly ground black pepper, to taste
Instructions
-
1In a medium saucepan, bring water and salt to a boil. Gradually whisk in the grits, reduce heat to low, and cook, stirring occasionally, until thick and creamy, about 15-20 minutes.
-
2While the grits are cooking, cook the bacon in a skillet over medium heat until crispy. Transfer to a paper towel-lined plate and crumble.
-
3In a separate skillet, scramble the eggs over medium heat until just set. Season with black pepper.
-
4When the grits are done, stir in the butter and shredded cheddar cheese until melted and smooth.
-
5To assemble, divide the grits among four bowls. Top each with scrambled eggs, crumbled bacon, and sliced green onions. Serve hot.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
Did you make this recipe?
Please consider Pinning it!!
