Aug 28 2026
Restaurants›Bayou Joes Marina & Grill›Garbage Grits Recipe

Garbage Grits Recipe

Inspired by Bayou Joes Marina & Grill
Time45m
Serves2

Bowl of grits topped with sautéed onions, green peppers, mushrooms, tomatoes, bacon and cheese. Served with toast. Add an egg on top for only $1.00

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Ingredients

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Grits

Sautéed Toppings (the “garbage”)

Finish & Serve

Method

Grits

  1. 1

    Boil liquid

    In a medium saucepan bring 4 cups water (or 2 cups water + 2 cups milk for creamier grits) and 1 tsp salt to a gentle boil over medium-high heat.

  2. 2

    Add grits

    Slowly whisk in 1 cup medium-grind grits to avoid lumps. Reduce heat to low so the grits simmer gently.

  3. 3

    Simmer and stir

    Cook, stirring frequently, until thickened and tender, about 20–25 minutes for medium-grind grits (follow package timing if different). Add more liquid by 2–4 tablespoons at a time if they become too thick.

  4. 4

    Finish grits

    Remove from heat and stir in 2 tbsp butter and 1 cup shredded sharp cheddar until melted and smooth. Keep covered and warm while preparing toppings.

Sautéed Toppings (the “garbage”)

  1. 5

    Prepare bacon

    Place 6 slices bacon in a cold skillet and cook over medium heat until crisp, turning occasionally, about 8–10 minutes. Transfer bacon to a paper towel-lined plate; reserve 1 tbsp bacon fat in the skillet (discard excess) or use 1 tbsp vegetable oil if preferred.

  2. 6

    Sauté aromatics

    Over medium heat in the same skillet with the reserved bacon fat (or 1 tbsp oil), add 1 cup thinly sliced onion and 1 cup sliced green pepper. Cook, stirring occasionally, until softened and beginning to brown, about 5–7 minutes.

  3. 7

    Cook mushrooms

    Add 1 cup sliced mushrooms to the skillet and continue to cook until the mushrooms release their liquid and it evaporates and they brown lightly, about 4–6 minutes.

  4. 8

    Add tomatoes & season

    Stir in 1 cup diced tomato and cook 1–2 minutes just to warm and combine. Crumble the cooked bacon and add it back to the skillet. Season the mixture with 1/2 tsp salt, 1/2 tsp freshly ground black pepper, and 1 tsp optional hot sauce or a pinch of cayenne, stirring to combine. Taste and adjust seasoning.

  5. 9

    Keep warm

    Lower heat to keep the topping warm while you toast the bread and plate the dish.

Finish & Serve

  1. 10

    Toast bread

    Toast 2 slices of bread until golden. Spread with 1 tbsp butter and keep warm.

  2. 11

    Optional eggs

    If adding eggs: heat a nonstick skillet over medium heat with a little butter or oil. For fried eggs, crack 2 eggs and cook sunny-side up or to desired doneness (about 2–3 minutes for runny yolks). For poached eggs, bring a small pot of water to a gentle simmer and poach 3–4 minutes for runny yolks. Season eggs with a pinch of salt and pepper.

  3. 12

    Assemble bowls

    Divide the prepared cheesy grits between two bowls (about 1/2 the batch per bowl). Spoon the warm sautéed vegetable, mushroom, tomato and bacon mixture generously over each bowl of grits.

  4. 13

    Top & garnish

    Sprinkle an additional 1/2 cup shredded cheddar over the top so it melts into the hot toppings. Add the fried or poached egg on top if desired. Garnish with 2 tbsp chopped parsley or green onions.

  5. 14

    Serve

    Serve immediately with the buttered toast on the side. Provide hot sauce at the table if desired.

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