Nassau Grits

READY IN: 40mins
Recipe by Wineaux

This recipe originally came from a Junior League of Atlanta cookbook, so I understand. I can enjoy these as a complete meal - you KNOW how we GRITS love our grits!!

Top Review by Penny Stettinius

Wineaux, I have had these grits at a diner in Pensacola. They are fantastic! I tried to duplicate the recipe because I could not find it. We use chicken broth instead of water to cook the grits and finish it off with grated Parmesan. Thanks so much for posting. This is such a great side dish to poached eggs! Update: And as of tonight, it's also a great side dish for roasted chicken.

Ingredients Nutrition


  1. Fry bacon, drain and set aside.
  2. Saute ham in bacon grease about ten minutes. Add onions and peppers to ham, and sauté ten more minutes.
  3. Cook grits according to package directions.
  4. Stir ham, onions and peppers into grits.
  5. Toss tomatoes with grits mixture. Crumble bacon over top and serve immediately. Serve hot.
  6. Do not add bacon and tomatoes until time to serve the grits.

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