For a delightful breakfast, brunch, or even a unique dinner side, bacon scallion cream cheese grits are a crave-worthy meal that is simple to make and packed with flavor. Creamy grits are infused with the smoky flavor of bacon, sharp cheddar cheese, and delicate scallions, while cream cheese adds a luscious texture. Whether you prefer your grits creamy or firm, this versatile dish can be tailored to your liking by adjusting the ratio of liquid to grits.
Let's cook with our recipes!
BACON-CHEDDAR GRITS
This Southern side dish pairs well with fried chicken or grilled pork and shrimp.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Number Of Ingredients 6
Steps:
- In a medium saucepan, cook bacon and jalapeno (optional) over medium heat, stirring occasionally, until bacon is browned, about 8 minutes. With a slotted spoon, transfer bacon and jalapeno (if using) to a small bowl. Remove pan from heat and carefully add 4 1/2 cups water (fat may sputter).
- Bring liquid to a boil over high and whisk in grits. Whisk until mixture begins to thicken, then reduce heat to low and gently simmer, stirring occasionally to prevent sticking, 25 minutes or until creamy. Season with salt and pepper. Whisk in 1 cup grated cheddar and three-fourths the bacon mixture. Pour into a 2-quart serving dish and top with remaining cheddar and remaining bacon mixture.
Nutrition Facts : Calories 300 g, Fat 13 g, Protein 13 g
BAKED TWO-CHEESE & BACON GRITS
In the South, everyone loves three things: bacon, cheese and grits! After playing around with this recipe, I took it to my first family party as a newlywed, and it was a huge hit. This recipe has become a family tradition that I'm sure will be passed down for generations. -Melissa Rogers, Tuscaloosa, Alabama
Provided by Taste of Home
Categories Breakfast Brunch Side Dishes
Time 1h5m
Yield 12 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. In a large saucepan, cook bacon over medium heat until crisp, stirring occasionally. Remove pan from heat. Remove bacon with a slotted spoon; drain on paper towels., Add water, stock, garlic powder and pepper to bacon drippings; bring to a boil. Slowly stir in grits. Reduce heat to medium-low; cook, covered, 5-7 minutes or until thickened, stirring occasionally. Remove from heat., Add Velveeta and butter; stir until melted. Stir in milk. Slowly stir in eggs until blended. Transfer to a greased 13x9-in. baking dish. Sprinkle with bacon and shredded cheese. Bake, uncovered, 40-45 minutes or until edges are golden brown and cheese is melted. Let stand 10 minutes before serving. Freeze option: Cool unbaked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove casserole from refrigerator 30 minutes before baking. Bake grits as directed, increasing time to 50-60 minutes or until heated through and a thermometer inserted in center reads 165°.
Nutrition Facts : Calories 466 calories, Fat 34g fat (18g saturated fat), Cholesterol 143mg cholesterol, Sodium 840mg sodium, Carbohydrate 23g carbohydrate (3g sugars, Fiber 1g fiber), Protein 17g protein.
SHRIMP AND CHEESY GRITS WITH BACON
Lowcountry style shrimp and grits at its best!
Provided by Diane
Categories Side Dish Grain Side Dish Recipes Grits
Time 1h
Yield 4
Number Of Ingredients 11
Steps:
- Bring chicken broth and evaporated milk to a boil in a large saucepan; stir in grits and salt and return to a boil. Reduce heat to low, cover, and simmer grits until thick, stirring often, about 5 minutes. Stir in 1 cup Cheddar cheese until melted. Set grits aside and keep warm.
- Cook and stir bacon in a large skillet over medium heat until crisp, 8 to 10 minutes. Transfer bacon to a bowl. Drain all but 2 tablespoons of bacon drippings from the skillet and cook and stir shrimp, green bell pepper, and onion in bacon drippings until shrimp are bright pink and no longer translucent inside and green pepper is tender, 5 to 8 minutes. Stir bacon into shrimp mixture.
- Spread grits into a serving dish, top with shrimp mixture, and sprinkle with 1 tablespoon Cheddar cheese for garnish.
Nutrition Facts : Calories 445.5 calories, Carbohydrate 16.6 g, Cholesterol 248.1 mg, Fat 24.4 g, Fiber 0.7 g, Protein 38.7 g, SaturatedFat 13 g, Sodium 1119.5 mg, Sugar 10.9 g
BACON SCALLION CREAM SAUCE
Here we have a re-education - or an education, if you're a first-timer - in the virtues of an old-fashioned cream gravy. A few tablespoons of this elixir can uplift plainly cooked meat like a lamb chop or steak, layering on the richness of cream but also the freshness of scallion and black pepper. Use plenty of each.These days, home cooks are not likely to keep meat drippings around in the kitchen to make a fat-and-flour roux, but there's nothing wrong with hacking a substitute from a lump of butter and a slab of bacon. Then cook them together with flour to make a golden, toasty-smelling roux. After adding the broth and cream, the sauce will seem thin, but stay the course: don't even think of adding more flour. It takes a few minutes for the flour's starch to absorb the liquid. Take the gravy off the heat when it still seems a little too thin: it will thicken further at the table.
Provided by Julia Moskin
Categories quick, condiments, dips and spreads, sauces and gravies
Time 25m
Yield About 1 1/2 cups
Number Of Ingredients 8
Steps:
- In a heavy saucepan, melt butter over medium heat. Add bacon and cook for 3 to 5 minutes, until fat has rendered. Add flour, then stir together and cook over low heat, stirring often, until golden and toasty-smelling, 4 to 6 minutes.
- Add chicken stock and cream, and simmer over low heat until reduced to a thick, pourable gravy, about 10 minutes. Remove from heat. Stir in peppercorns and scallions, and taste for salt, adding more as needed. Serve hot.
Nutrition Facts : @context http, Calories 425, UnsaturatedFat 14 grams, Carbohydrate 13 grams, Fat 39 grams, Fiber 1 gram, Protein 7 grams, SaturatedFat 23 grams, Sodium 496 milligrams, Sugar 4 grams, TransFat 0 grams
BACON-SCALLION CREAM CHEESE SCHMERE
Make and share this Bacon-Scallion Cream Cheese Schmere recipe from Food.com.
Provided by KelBel
Categories Breakfast
Time 5m
Yield 16 serving(s)
Number Of Ingredients 4
Steps:
- Combine all ingredients in a small bowl.
- Chill until ready to use.
- Store refrigerated for up to 2 days.
BACON, SCALLION & CREAM CHEESE GRITS
Steps:
- Cook bacon in a medium saucepan; remove and pour off fat, leaving just a thin film on bottom. Carefully add water to pot and bring to boil. Slowly stir in grits, reduce heat to medium-low, cover and simmer, stirring occasionally, until thick, about 5-7 min. While grits cook, crumble bacon and cut cream cheese into bits. Stir in cream cheese until smooth; add salt, bacon and scallions.
BACON, CHEDDAR, AND SCALLION BREADS
Steps:
- Into a bowl sift together the flour, the baking powder, the baking soda, and the sugar. In a skillet cook the scallion with the pepper, the salt, and the caraway seeds in reserved bacon fat over moderately low heat, stirring, until it is soft and let the mixture cool. In a large bowl whisk together the eggs, the milk, the mustard, the shortening, and the scallion mixture, add the flour mixture, and stir the batter until it is just combined. Stir in the Cheddar, divide the batter among 4 buttered and floured loaf pans, each 5 3/4 by 3 1/4 by 2 inches, and bake the breads in the middle of a preheated 350°F. oven for 35 to 40 minutes, or until a tester comes out clean. Remove the breads from the pans and let them cool, right sides up, on a rack. The breads keep, wrapped well in plastic wrap and foil, chilled for 1 week or frozen for 1 month.
BACON-SCALLION CREAM CHEESE RECIPE
Provided by Jomamma
Number Of Ingredients 4
Steps:
- Combine all ingredients in a small bowl. Chill until ready to use. Store refrigerated for up to 2 days.
BACON AND SCALLION QUICHE
This easy recipe makes enough for one quiche baked in a nine-inch springform pan, or two quiches baked in eight- or nine-inch pie plates. It's a classic main dish that's light enough for lunch or brunch.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 6h
Number Of Ingredients 12
Steps:
- Crust: Pulse flour and salt in a food processor until combined. Add butter and pulse until mixture resembles coarse meal. Whisk together egg and yolk with ice water. Add to flour mixture and pulse until moist crumbs start to form (no longer). Transfer mixture to a piece of plastic wrap and, using wrap and your hands, form into a disk (or 2 disks, if making 2 quiches in pie plates). Refrigerate at least 30 minutes and up to 4 hours.
- Let sit at room temperature until pliable, then roll out dough on a lightly floured surface to a 14-inch round. Fit into a 9-inch springform pan, folding and pressing sides to an even thickness. (Or roll out 2 disks to 11-inch rounds and fit into 8- or 9-inch pie plates.)
- Trim edge of dough flush with top of springform pan. (If using pie plates, fold edges of dough under; crimp as desired.) Wrap in plastic; freeze at least 30 minutes and up to 3 days. Preheat oven to 400 degrees.
- Line crust with parchment; fill with dried beans or pie weights. Bake, with a baking sheet on rack below, 20 minutes; remove paper and beans. Bake until golden, 12 to 15 minutes (8 to 10 minutes, for pie plates). Let cool.
- Reduce oven to 375 degrees. Whisk eggs until smooth, then whisk in remaining ingredients until well combined.
- Pour custard mixture into cooled crust, stopping just short of top (if making in 2 pie plates, divide evenly between crusts). You may not need to use all of custard; be careful not to overfill.
- Top with scallions and bacon. Bake 10 minutes at 375 degrees, then about 1 hour at 325 degrees. Let cool about 1 hour before serving.
SCALLION CREAM CHEESE
I used to buy the little 2 ounce cups of this from the bagel place I go to on my way to work. Now, I make it myself and bring my own bagels from home, to save money, and it saves a stop on the commute...gets me in the office earlier and OUT earlier! This stuff keeps well in the fridge for days but I just store mine in the fridge at work. I mark it, in magic marker "JUDY" and everyone know to leave it alone or incur the wrath of the queen.
Provided by Hey Jude
Categories Breakfast
Time 10m
Yield 1 cup
Number Of Ingredients 4
Steps:
- Put the cream cheese, scallions, milk and salt in the bowl of a food processor fitted with the steel blade and process until smooth.
- Put in an airtight container into the fridge. In my experience, it keeps well for about a week to 10 days.
CHEESY BACON AND GRITS CASSEROLE
Steps:
- Preheat oven to 350°. In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels., Meanwhile, in a Dutch oven, bring water, milk and salt to a boil. Slowly stir in grits. Reduce heat to low; cook, covered, until thickened, 15-20 minutes, stirring occasionally. Remove from heat. Stir in 1-1/2 cups cheese until melted. Slowly stir in eggs until blended. Stir in bacon, corn and pepper. Transfer to a greased 2-qt. baking dish. Sprinkle with remaining 1/2 cup cheese., Bake, uncovered, until edges are golden brown and cheese is melted, 35-40 minutes. Let stand 10 minutes before serving. If desired, serve with avocado. , Freeze option: Cool unbaked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove casserole from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake grits as directed until heated through and a thermometer inserted in center reads 165°, increasing time to 45-55 minutes.
Nutrition Facts : Calories 261 calories, Fat 13g fat (8g saturated fat), Cholesterol 81mg cholesterol, Sodium 534mg sodium, Carbohydrate 23g carbohydrate (3g sugars, Fiber 1g fiber), Protein 13g protein.
Tips:
- Use high-quality ingredients: The better the quality of your ingredients, the better your grits will taste. Look for fresh scallions, sharp cheddar cheese, and creamy cream cheese.
- Cook the grits according to the package directions: Different brands of grits may have different cooking instructions, so be sure to follow the directions on the package.
- Don't overcook the grits: Overcooked grits will be mushy and unpleasant. Cook them just until they are tender.
- Season the grits to taste: Add salt, pepper, and garlic powder to taste. You can also add other seasonings, such as cayenne pepper or paprika, if desired.
- Stir in the cheese and scallions: Once the grits are cooked, stir in the cream cheese, cheddar cheese, and scallions. Stir until the cheese is melted and the scallions are evenly distributed.
- Serve the grits immediately: Grits are best served hot and fresh. You can top them with additional cheese, scallions, or bacon, if desired.
Conclusion:
Bacon scallion cream cheese grits are a delicious and easy-to-make breakfast or brunch dish. They are perfect for a lazy weekend morning or a special occasion. With a few simple ingredients and a little bit of time, you can create a dish that your family and friends will love. So next time you are looking for a new breakfast or brunch recipe, give bacon scallion cream cheese grits a try. You won't be disappointed!
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