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Creamy smoked Gouda bacon grits served in a pastel pink bowl, topped with crispy bacon pieces and chopped chives on a soft gingham cloth.
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Smoked Gouda Bacon Grits 🧀🥓

Creamy stone-ground grits are slow-cooked with milk, butter, and smoky bacon fat, then finished with rich smoked Gouda cheese and crispy bacon for a deeply savory, comforting dish that works beautifully for breakfast, brunch, or as a hearty Southern-style side.
Course Breakfast, Brunch, dinner, Side Dish
Cuisine American, Southern
Keyword bacon grits, breakfast grits, cheesy grits, comfort food, creamy grits, savory grits, smoked gouda grits, southern grits
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 servings
Calories 430kcal
Cost $8 for entire recipe

Equipment

  • Medium saucepan
  • Whisk
  • Wooden spoon or silicone spatula
  • measuring cups
  • Measuring spoons
  • Slotted spoon (for bacon)

Ingredients

  • 1 cup stone-ground grits
  • 4 cups whole milk or 3 cups milk + 1 cup water for lighter grits
  • 6 slices thick-cut bacon chopped
  • 1½ cups smoked Gouda cheese freshly grated
  • 2 tablespoons unsalted butter
  • ½ teaspoon salt adjust to taste
  • ¼ teaspoon black pepper
  • Optional: pinch of smoked paprika or cayenne
  • Optional garnish: chopped chives or green onions

Instructions

Cook the bacon

  • In a large saucepan over medium heat, cook chopped bacon until crisp. Remove bacon with a slotted spoon and set aside. Leave about 1–2 tablespoons of bacon fat in the pan.

Heat the liquid

  • Add milk (or milk/water mix) to the saucepan with the bacon fat. Bring just to a gentle simmer.

Cook the grits

  • Slowly whisk in the grits. Reduce heat to low and cook, stirring frequently, for 20–25 minutes until thick and creamy.

Add cheese & butter

  • Stir in butter, smoked Gouda, salt, pepper, and optional spices. Mix until the cheese is fully melted and smooth.

Finish with bacon

  • Fold in most of the crispy bacon, reserving some for topping.

Serve

  • Spoon into bowls and garnish with remaining bacon and chives if desired.

Notes

  • Use stone-ground grits for the best texture and flavor; quick or instant grits will cook faster but won’t be as creamy or rich.
  • Stir the grits frequently while cooking to prevent sticking and ensure a smooth, lump-free consistency.
  • Grate the smoked Gouda yourself—pre-shredded cheese doesn’t melt as smoothly.
  • If the grits become too thick, stir in a splash of warm milk or water until creamy again.
  • Taste before serving; smoked Gouda and bacon add salt, so adjust seasoning at the end.
  • For extra depth, add a pinch of smoked paprika or cayenne.
  • Grits thicken as they cool, so serve immediately or thin gently when reheating.