Southern Garlic Cheese Grits Bowls start with a foundation of creamy, garlicky grits and are layered with cheddar cheese, crisp bacon, sautéed vegetables, and freshly cooked eggs to round out this satisfying meal. Grits aren’t just for breakfast and arguably taste even better at dinner time. A Southern staple, you cannot go wrong with serving up hot grits and enjoying breakfast for dinner!
This recipe is Week 2 of our new “What’s For Dinner?” meal series, consisting of 10 weeks of delicious and fun meals for busy weeknights. Check back each week for inspiration to help you decide what’s for dinner!
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Make it a Meal!
Breakfast for dinner can be one of those meals that your family cherishes forever. Next time you serve up these tasty bowls, pair them with the below options for guaranteed satisfaction.
- Pumpkin Spice Frappuccino – It may be dinner time but coffee is the perfect pair for typical breakfast food
- Cinnamon Apple Cider Mocktails – Hold the alcohol and enjoy a lighter, tasty apple-juice like drink
- Homemade Cornbread Without Cornmeal – Cornbread at breakfast for dinner sounds like a plan to me!
- Crispy Skillet Potatoes – These potatoes were made to be served with a runny egg over cheesy grits
- Cranberry Orange Coffee Cake – Dessert after a breakfast-themed meal calls for coffee cake!
- Thin Mint Truffles – It’s never a bad time for a quick bite of these
How to: Make Southern Garlic Cheese Grits Bowls
You’ll be whipping up a southern specialty with these garlic cheese grits bowls!
Please note it is very important that you use old-fashioned grits. Do NOT use instant grits. If using instant, you will need to follow the package instructions and saute the garlic with the other veggies. It IS possible!
Using a large cooking pot over medium heat, saute the garlic in a little olive oil until it is soft and fragrant. After about 3 minutes, increase the heat slightly and pour the water and milk into the pot to boil.
Once boiling, stir in the grits and reduce down to a simmer. Cover with a tight fitting lid and cook until the grits are nice and thick, about 20 minutes. Stir about halfway through.
When done cooking, add shredded cheese and stir until it is melted.
While the grits are cooking we will prepare the toppings. In a small pan over medium heat, saute the bell pepper, onion, and mushrooms (and additional garlic if you like) in olive oil. Add some salt and pepper and remove from the pan.
Bring the heat to low and melt the butter. Add the eggs and cook to your liking.
Add a big scoop of garlic cheese grits into each bowl. Top with sauteed veggies, eggs, cooked bacon, and garnish with green onions.
Southern Garlic Cheese Grits Bowl
- 2 garlic cloves diced
- 3 tbsp olive oil divided
- 1 cup old fashioned grits
- 2 cups water
- 2 cups milk
- 1 cup shredded cheddar cheese
- ½ bell pepper diced
- ¼ onion diced
- 6 oz mushrooms sliced thin
- 1-2 tsp each salt and pepper, to taste
- 1 tbsp butter
- 2 eggs
- 1 cup cooked bacon chopped
- green onions to garnish
- In a large pot, saute garlic and 1 tbsp olive oil for 2-3 minutes or until fragrant.
- Pour the water and milk into the pot and bring to a boil. Stir in grits and reduce to a simmer. Cover and cook for up to 20 minutes or until thick.
- While the grits are cooking, in a small pan over medium heat, sauté bell pepper, onions, and mushrooms in remaining olive oil until soft. Add a dash of salt and pepper and remove from the pan.
- Reduce the heat to low and melt the butter. Add the eggs and cook to your liking. Set aside.
- When the grits are done cooking add cheddar cheese and stir well until melted. Spoon grits into each bowl. Add bacon, sautéed veggies, and eggs and garnish with green onions.
Have you ever had grits before? I want to hear your take on them! I can’t believe I missed out them the first 25 years of my life – they are soooo delicious.