Grits and Gravy Recipe: How to Make Grits With Bacon Gravy
Written by MasterClass
Last updated: Dec 11, 2023 • 3 min read
Learn how to make a side dish of creamy grits with a bacon gravy topping.
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What Are Grits?
Grits are a type of cornmeal, or ground corn kernels, first eaten by Indigenous Americans and later popularized in the American South. The term "grits" describes both uncooked ground corn and a type of porridge made from cornmeal, milk, and butter. Traditionally, dent corn—a variety with a dent in the top of the kernel—was the star ingredient of this classic Southern dish because its relative softness makes it easy to grind.
Modern recipes feature an array of corn options: You can make the dish with hominy, stone-ground dried corn kernels, or instant grits made from pre-cooked and dehydrated corn. For a more solid, scoopable texture, try baking a grits casserole mixed with some beaten eggs to give them more structure.
What Is Gravy?
Gravy is the American and British answer to the French brown sauces. It’s typically made with pan drippings mixed with flour and stock. Bacon and sausage are popular gravy bases for grits. You can add black coffee to the pan drippings to make Southern red-eye gravy.
How to Serve Grits and Gravy
Whether they’re served piping hot at brunch or as a side for lunch or dinner, grits are a mainstay in the American South. You can serve grits and gravy on their own, or try one of these additions to make the meal more substantial:
- 1. Cajun shrimp and grits: Breakfast shrimp is a famous dish from the coastal South Carolina Lowcountry. The traditional recipe involves making a stock from shrimp shells, cooking fresh shrimp in bacon fat, and using the bacon-shrimp cooking liquid and the stock to make a flavorful gravy. The gravy and shrimp then top off a bowl of creamy grits.
- 2. Sausage: Smoked sausage, such as andouille, frequently plays a key role in classic rice dishes like Cajun jambalaya. Sliced and seared andouille sausage makes a great topping for warm grits.
- 3. Country ham: Tasso, a Cajun-seasoned ham, is most known for its use in red beans and rice and other classic Creole dishes. You can dice and sear the ham, then add it to your gravy.
- 4. Cheese: Try stirring cheddar cheese into the grits before spooning gravy over top. A warm bowl of cheesy grits with bacon-laden gravy is the ultimate comfort food.
Grits and Gravy Recipe
makes
prep time
15 mintotal time
1 hrcook time
45 minIngredients
For the grits:
For the bacon gravy:
- 1
In a medium pot, season 4 cups of water generously with salt and bring it to a boil.
- 2
Gradually whisk the grits into the boiling water to prevent any lumps.
- 3
Cook the grits over medium-high heat, whisking constantly for the first 5 minutes to activate the starches and keep any lumps from forming.
- 4
Reduce the heat to low and cook, stirring regularly, for 30 minutes. If the grits become too thick or stiff to stir, add more warm water in ¼-cup increments.
- 5
Taste the grits to check for doneness. Continue cooking until the grits are creamy and smooth, without any raw flavor or texture.
- 6
Whisk the milk and butter into the cooked grits and continue cooking until the butter melts and fully incorporates, another few minutes.
- 7
Season the grits with salt and pepper to taste. Keep them covered over the lowest heat setting until ready to serve with the gravy.
- 8
While the grits cook, add the bacon to a cold medium-sized skillet, then set over medium heat.
- 9
Cook, stirring occasionally, until the bacon is crisp and fat has rendered out, 5–8 minutes.
- 10
Use a slotted spoon to transfer bacon to a paper towel-lined plate and set aside.
- 11
Add the bell pepper, celery, and onion to the skillet with rendered bacon grease. Sauté, stirring occasionally, until vegetables are very soft and the onion is translucent, about 5 minutes.
- 12
Sprinkle flour over the vegetables and continue cooking, stirring constantly, until the flour is lightly toasted and smells nutty, 1–2 minutes.
- 13
Gradually add the milk, whisking constantly. Cook, whisking constantly, until the gravy thickens, 5–10 minutes. If the gravy gets too thick, add a splash of water at a time until you reach the desired consistency. Remove from the heat and season with salt and pepper to taste.
- 14
Serve warm grits with gravy spooned over top. Garnish with green onions and reserved bacon.
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