Grit Girl Grits Recipe

Crisp the bacon

Place bacon slices in a cold skillet in a single layer. Turn heat to medium and cook, turning occasionally, until crisp and browned, about 10–12 minutes. Transfer to a paper towel–lined plate to drain. When cool, chop into bite-sized pieces. Reserve 1 tablespoon of bacon fat and discard the rest or save for another use.

Boil the liquid

In a medium saucepan bring 4.5 cups water and 1 teaspoon kosher salt to a rolling boil over high heat.

Add grits

Slowly whisk in 1.5 cups stone-ground grits to the boiling water to prevent lumps. Reduce heat to low so the mixture is at a gentle simmer.

Simmer

Cook, stirring frequently (every 2–3 minutes), until the grits are thickened and tender, about 20–30 minutes for stone-ground grits. If the mixture becomes too thick, stir in up to 1/4 cup extra water or milk to reach desired consistency.

Finish with milk and butter

Stir in 1/2 cup whole milk and 2 tablespoons unsalted butter until incorporated and creamy. Taste and adjust seasoning with 1/2 teaspoon black pepper and additional salt if needed.

Fold in cheese

Remove the saucepan from heat. Stir in 1 cup of the grated sharp cheddar until melted and smooth. Reserve the remaining 1/2 cup cheddar for topping.

Add bacon and seasonings

Stir in the chopped bacon pieces (reserve about 2 tablespoons for garnish), 1 teaspoon hot sauce, and 1/4 teaspoon smoked paprika into the grits. Taste and adjust seasoning.

Spoon the hot grits into shallow bowls. Top each serving with a dollop (about 1 tablespoon) of sour cream, sprinkle with reserved grated cheddar, reserved bacon pieces, thinly sliced scallions, and minced chives if using. Finish with a light dusting of smoked paprika and an extra grind of black pepper to taste.

Serve immediately while hot. Leftover grits can be cooled, refrigerated up to 3 days, and gently re-warmed with a splash of milk.