Fancy Grits

Breakfast? Lunch? Dinner? You decide! My recipe for cheesy grits has a secret ingredient that makes them over the top fancy!
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 people
Calories 557kcal


  • 12 slices bacon
  • 4 cups chicken broth
  • 1 cup quick grits
  • 2-3 cloves garlic smashed
  • 1 1/2 teaspoons coarse sea salt divided
  • 1/2 cup gruyere cheese shredded (or more- I won't judge!)
  • 1 teaspoon white truffle oil
  • 4 eggs fresh
  • 1 Tablespoon white wine vinegar or apple cider vinegar


  • Preheat the oven to 325 degrees Fahrenheit and allow the bacon to come to room temperature as much as possible.
  • On a dark, rimmed sheet pan fitted with a baking rack, line up bacon slices side by side without overlapping. Bake in the oven for 20 to 30 minutes, until you've reached desired consistency. Thinner cut slices will require less cooking time.
  • While the bacon is cooking, add chicken broth, smashed garlic cloves and 1 teaspoon of salt in a large saucepan. Bring the broth up to a boil. Whisk in the grits and cover with a lid. Reduce the heat to medium-low, and cook for 10 minutes. Remove from heat and let sit for another five minutes with the lid still on. 
  • Allow the bacon to cool after cooking and reserve the bacon grease. Tear up 4 slices of cooked bacon to small pieces.
  • Fill another large saucepan with about 3 inches of water plus 1 Tablespoon of vinegar and bring to a very low simmer.
  • One at a time, crack a fresh egg over a fine mesh sieve or slotted spoon with a small bowl underneath to remove the runny white. Place each egg in a small ramekin. Gently pour each egg from its ramekin into the water. Let each egg cook for 3 to 4 minutes, depending on how runny you want your yolk to be.
  • Once done cooking, remove each egg with a slotted spoon and gently blot any extra water with a paper towel. If you are not going to be eating the poached eggs right away, place the eggs into a bowl filled with ice water to stop their cooking. They can be reheated in very hot water for thirty seconds later on as needed.
  • Remove the lid to the grits and remove the garlic cloves- they should be floating towards the top. Add the gruyere cheese, white truffle oil, bacon bits, about 1 Tablespoon of the bacon grease. Taste test and adjust seasoning or add the remaining salt if needed.
  • Serve warm grits with two slices of cooked bacon and a poached egg. Top with freshly ground pepper or sprinkled on smoked paprika.


If you don't feel like fishing out garlic cloves, simply add a 1/2 teaspoon of garlic powder along with the other seasonings after the grits have finished cooking.


Serving: 0g | Calories: 557kcal | Carbohydrates: 32g | Protein: 23g | Fat: 37g | Saturated Fat: 13g | Cholesterol: 225mg | Sodium: 2288mg | Potassium: 446mg | Fiber: 1g | Sugar: 0g | Vitamin A: 420IU | Vitamin C: 16.9mg | Calcium: 212mg | Iron: 2.8mg