Bakin’ With Bacon


Saturday!  Time to ask our Baconian Castle Chef to

vacate the premises so I – your King –

can play in the kitchen!!

Oui my King….I am out of here and zeee kitchen, she is all yours!

That’s right – it’s the day of the week that I present to you something yummy to make that involves BACON – after all, this is the land of Baconia that I am King of so we do a lot of bacon-ized things around here!    Today I have something that some people just have no taste for – don’t make or eat them – but down South, everybody knows about them.    What am I talkin’ about?????

GRITS (or you may pronounce

it GREEE-ITS in Southernese!)

Specifically though this grits recipe is for Bacon Cheddar Grits so we’re talking SPECIAL grits.   Not just plain old grits.   My Mom lived in Alabama for some years and her Mom made grits for them frequently – from scratch.  Nowadays they have instant grits and quick cook grits so it doesn’t take as long to make.   This recipe uses quick cook grits but you COULD use instant if you want to!

Teddy’s Bacon Cheddar Grits


4 slices bacon, finely chopped  (you CAN actually use as much bacon as you want……but try to be reasonable!)

 1 jalapeno, finely chopped (optional – if you like a little “heat”!)

 4 1/2 cups water

 1 cup quick-cooking grits

 Coarse salt and ground pepper

 1 cup plus another 1/2 cup grated sharp cheddar (2.5 ounces)


  1. 1. 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).
  2. 2. 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.

Mmmmmmmmm – Good!

I’m trying to be patient – I wanna try some grits!!!!!

Everyone comes running when there’s BACON involved!    Hope you all try this recipe – trust me – even if you’re not a FAN of grits – you will be soon!!!!

See you next Saturday from the Castle Kitchen of Baconia….until then – EAT BACON!



53 responses »

      • Sit snowed her in Louisville for a couple of hours this morning! Big, beautiful flakes. I was getting my skis out of the closet, and it stopped. So I’ll stay inside! I must make this, my dad will love it!! Thanks, Teddy!!


        • Oh my Mom says these are delish! I told someone else that my Mom’s Dad used to make a big pot of grits, pour them in a loaf pan, keep that in the refrigerator overnight so it gets solid – then thin slices in a fry pan until crispy and put maple syrup on. Better than pancakes my Mom says. LOL

          Love, Teddy


    • This particular recipe makes those greeeeee-its taste pretty darn good. My Mom was raised by HER Mom to enjoy grits with lots of butter and a bit of sugar on them – made them definitely “EAT-WORTHY” !!

      Love, Teddy


  1. We bake our bacon using 2 baking sheets (they have short sides to control the fat). I should add that we buy our bacon at Sams, so one pack fills both baking sheets. We turn once while cooking, then drain it on paper towel and store in a ziplock bag. Thus, to make this delicious-sounding recipe, all I need to do is open the fridge, grab 4 slices out of the bag and voila, I’m half done making it!

    Liked by 1 person

    • Mom remembers that too about “kiss my grits”……..these grits are good enough to kiss too (!!!!!). You can buy them in the store in little instant packets which are “OK” but making the slow cook ones are – well – DELISH. If you like hot cereal you’d like grits especially with something in/on them.

      Hugs, Teddy


  2. Teddy, Mom says she would gladly make this for Dad as he likes grits okay, but that bacon and cheddar reserved for the top is what she’d put on her plate. No grits for her! There was actually bacon at our house today, but we didn’t get any. Misty May did lick Dad’s when he wasn’t looking MOL! We can’t believe she didn’t grab it an run! XOCK, angel Lily Olivia, Mauricio, Misty May, Giulietta, angel Fiona, Astrid, Lisbeth, Calista Jo, Cooper Murphy and Sawyer

    Liked by 1 person

    • YAY for Misty May!! She probably just wanted a tiny taste or she would have stolen the whole piece! Grits are something my Mom kind of HAD to get used to because her Mom made them…….then living in Alabama Mom had them frequently too. She especially likes them THIS way……..her Mom would make them plain but add a big pat of butter on top and a spoon of sugar.

      Hugs, Teddy


  3. I don’t really know what grits are. I always imagined them to be similar to porridge oats? Anyway the cheddar and bacon always sounds good to me!


    • I don’t know what porridge oats are (!). Grits are very fine granules and don’t have that much taste (in Mom’s opinion) without things added to them. Mom’s Mom put butter and sugar on them when Mom was little…..

      Hugs, Teddy


      • Porridge oats are a traditional Scottish breakfast. The oats are crushed, then they boil and simmer them and add salt.Yuk!!! In England we make it with milk and add sugar. Much better! It is a nice warming breakfast on a cold winter’s morning. Ivor likes his with honey. I sometimes slice a banana on mine. It doesn’t sound as if it is anything like grits.


        • My Mom makes Irish oatmeal for my Dad…they’ve not tried Scottish……but grits are a different texture you’re right. Grits are pretty good doctored up with stuff but plain – YUK.

          Hugs, Teddy


  4. I can’t hear about grits anymore without thinking of the classic cross examination scene in My Cousin Vinny and start laughing hysterically. No self respecting Southerner would use instant grits with their bacon!


  5. I had to google grits. Most of the time we understand each other, but sometimes meaning gets lost in the Atlantic! They sound nicer than the name suggests. 😀


    • HAHAHA……Grits are interesting… Mom said she remembers when she was little that her Dad would make grits, put them in a loaf pan and pop it into the refrigerator overnight. Next morning he would slice the loaf (which would solidify) into slices and FRY them up – then put syrup on them for breakfast. Mom remembers that it was totally delicious. They are a “different” food that’s for sure!

      Hugs, Teddy


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