Yankee Grits


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A decent shot at this southern breakfast favorite... at least not bad for a Yankee.

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  • 1 lb bacon
  • 2 C. quick grits
  • 8 C. water
  • 2 tsp. salt
  • 1 C. (2 sticks) butter
  • 2 1/2 C. grated sharp Cheddar cheese
  • 12 eggs
  • 2 Tbs. chopped fresh chives (or 1 Tbsp dried)
  • 1 C. half 'n half

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Preheat oven to 350 F. Cook bacon until crisp and set aside. Cook the grits according to package directions, except use 2 tsp. salt instead of 1 tsp. Add the butter and cheese and cook until they have melted. Then remove them from the heat and cool a little. Next stir in four of the eggs, beaten, and pour all into a 4-qt. casserole dish. Crumble the extra bacon bacon and sprinkle it over the casserole, setting aside about 1 C. of the bacon crumbs. Beat the remaining 8 eggs and the half 'n half together, and pour the mixture over the bacon and grits. Bake at 350 F for about 45 minutes. Top with remaining bacon and serve hot. Serves 14.

The Benjamin Prescott Inn

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