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27 May, 2015

Smoked-Gouda, Bacon Grits: Better Than A Bun for BBQ


1lb bacon, chopped into bits 
1 cartons chicken stock
1.5 cups old fashioned grits (not instant!)
1 cup milk
1 cup heavy cream
4 tablespoons butter
6-12 ounces smoked gouda or smoked cheddar, grated 
Fresh ground black pepper + Salt + cayenne pepper to taste


  1. In a large pot or dutch oven fry chopped bacon until crispy. Use a slotted spoon to remove bacon on to paper towels to cool. You can drain the grease from the pan or leave it for added bacon flavor.
  2. Cook grits in chicken stock and butter according to the package (typically: bring to a boil, reduce to low and cook covered for 15-20 minutes. Stir/whisk often.)
  3. Add milk and cream and cook for another 15-20 minutes.
  4. Slowly add shredded cheese and stir until melted.
  5. Add crispy bacon bits back to the pot.
  6. Add black pepper, salt, cayenne pepper to taste.
  7. Serve with a scoop of fresh pulled pork or BBQ.  Also works great for shrimp + grits!


  • If you can't tolerate a lot of dairy, or if you're looking for something a little lighter, you can use water or additional chicken stock instead of the milk and cream.
  • I know they're in my picture, but don't use Trader Joe's Grits. They're gross. They have a lot of corn hulls in them and they make for a weird texture.
  • You can reheat leftover grits on the stove on low. You may need to add a few tablespoons of water. Tasty accompaniment to scrambled eggs.

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