This recipe is a fab way to start the day with a breakfast bowl of creamy grits topped up with crispy bacon. If you’ve have already tried my Cheese & Prawn Grit Breakfast Bowl recipe you will love this simpler version too.
What exactly are grits?
Grits are made from white version of corn plant and as such they are naturally gluten-free. They are also referred to as homini grits. The are popular ingredients for breakfast meals and are usually made in a same way as a porridge. The main difference is that the preparation takes much longer. Boiling grits takes a good 30 minutes (for about 1/2 cup) as they need to soak up a lot of moisture. Once prepared they are nice and soft and not at all ‘gritty’!
Why make this recipe?
- Tasty & savoury way to start the day!
- Perfect breakfast option for winter or cold mornings
- Naturally gluten free & suitable for low FODMAP diet
- Can be made easily dairy free (just use plant based milk of your choice)
Ingredients & Substitutions
This recipe is made with raw grits (not instant or pre-made). You can substitute the grits for polenta, but your mixture is going to be done sooner than if you’ve made it with grits as polenta is slightly finer.
Smoked bacon is my choice, but you can easily use unsmoked. I also use bacon that hasn’t been treated (preserved) with nitrogen as this plays a havoc with my digestive system.
You can use any milk you have a hand. The higher the fat content in the milk the creamier the grits mixture is going to be. You are welcome to use a mixture of different milks (for example if you have some left over cream you can mix it with water or milk).
You can also use plant based milks, like oats, almonds or soya milk. I probably wouldn’t use coconut milk as the whole mixture might taste too sweet.
I’ve used unsalted real butter, but salted butter is fine too.
Any dietary requirements? This recipe can be made:
- Naturally gluten free
- No added sugar
- Nuts free
- Dairy free (Depending on what milk you use)
- Low FOODMAP (use plant based milk, butter & choose bacon without nitrogen preservatives if you can)
My top tips on making bacon grits breakfast bowl successfully the first time round
- Don’t skimp on water and milk when boiling the grits. They soak up a lot of liquid and although it might initially look like there is a lot of water, they will soak everything up. Believe me!
- Make sure that you boil the grits for long enough until they are nice and soft.
- Stir them once in the while unless you want to end up with the grits slightly burned
- Add seasoning and plenty of salt to lift the grits flavour, otherwise they might taste a bit bland
How to serve traditional breakfast grits?
What else you can serve breakfast grits with?
For this recipe, I’ll stick with savoury options, as grits can be made sweet too and there are far too many options!
- Eggs (poached, fried, scrambled)
- Poached eggs & spinach
- Leftover meat (already prepared, e.g. chicken, pork etc)
- Fresh herbs like chives or parsley
- Bacon jerky pieces
Can I make grits in advance?
Yes, you can, but if you leave them cool down too much you’ll will get a skin developing on the top of the mixture. To prevent this happening you can use a lid or foil to keep the saucepan hot, whilst you prepare the rest of your breakfast. You should be fine for about 30 minutes and you can easily reheat the grits just before you are ready to serve them.
How to store breakfast grits
To be honest, it’s best to eat them hot, but if you have any leftovers, you can cool them down and store them in the fridge for up to 2 days. When you are ready to eat them, you’d need to reheat them in the microwave (or on the hob) with some extra water or milk. Expect them to get thick, when they set, so they need the extra liquid to loosen up again.
More savoury breakfast recipes
- Egg white omelette & turkey meat >>
- Yellow courgette & Mozzarella Cheese Omelettes >>
- Potato Omelette >>
Bacon grits breakfast bowl
- 1/2 cup grits
- 1 1/2 cup water
- 1 1/2 cup milk any type you like
- 1 tablespoons butter
- pinch of spalt and pepper to taste
- 2-4 slices smoked bacon
- Prepare grits according to package directions. Grits usually take about 45 minutes to cook to their best consistency.
- Measure together the water and milk and bring it to boil in a medium size saucepan.
- Stir in the grits and bring back to boil (keep whisking).
- Cover with lid and turn down to very low, so that the mixture is only bubling.
- Stir occasionally and add more milk if needed and carry on simmering until the grits become soft. This takes about 30 minutes.
- Stir in the butter until fully melted.
- Season with salt and pepper to your taste (don't add too much salt at this stage as bacon is usually pretty salty on it's own)
- Whilst the grits are bubbling on the stove, prepare the bacon by either grilling it for few minutes (on each side) or by frying it on medium heat in the frying pan. Cut to small (ish) pieces.
- Add about half of the bacon pieces into the grits mixture and steer in.
- Serve in a breakfast bowl with the rest of the bacon as a topping.