Prep 5 mins
Cook 15 mins
I made this up this morning to dress up quick cooking grits... I double the cook time to make them creamy, and added eggs, bacon bits, and shredded cheese while cooking. It turned out great! It's pretty flexible, I think, and you could use minced sauteed onion for a different flavor, sliced bacon fried and crumbled, different cheeses, and garnish with what you like. If I'd had them, I would have garnished with green onions as well.
- 473.18 ml skim milk (can use half water)
- 118.29 ml quick-cooking grits
- 2 eggs, beaten
- 118.29 ml shredded cheese (used colby jack)
- 14.79-29.58 ml bacon bits (the real ones)
- 2.46 ml onion powder
- 1.23-2.46 ml salt (to taste)
- 1.23 ml fresh ground pepper
- sour cream (for garnish)
- green onions (for garnish) or chives (for garnish)
- In a medium saucepan, slowly bring the milk just to a boil over medium heat. Whisk in the grits and reduce heat to medium low, whisking frequently to prevent lumps from forming, and simmer about 5 minutes.
- Whisk in beaten eggs, one at a time, stirring quickly to keep the eggs from forming lumps. Stir in bacon bits (or crumbled bacon, yum!) and cook 5 more minutes, stirring frequently.
- Add cheese, stirring until it's melted in and the grits look creamy. Add onion powder, salt, and pepper.
- Pour into serving bowls and garnish with a dollop of sour cream, green onion, more bacon -- whatever suits your fancy.
This was super quick and easy to make and tasted great. I don't eat grits very often and don't like to eat them "plain" so this recipe was just the thing. I made this just as written, just using garlic powder in place of onion powder. I garnished with the suggested sour cream, scallions and more real bacon bits. Great for a fast breakfast, but it would make a good lunch as well. Thanx!
These grits are just delicious! So rich and creamy - great texture - and really pretty easy to make. I didn't use any additional garnish and thought they were terrific as is. I might add a little garlic powder along with the onion powder next time. Thanks for sharing your recipe!