Nassau Cheese Grits will turn any grits-skeptic into a BELIEVER! This is an EASY breakfast dish filled with sauteed peppers, onions and ham and then finished off with bacon, tomatoes and gouda. You’ll be shocked at how decadent this dish is with only a touch of butter & cheese!
As far as I could trace, Nassau Grits took off at a little coffee shop in Pensacola and have sprung up all over the South. My friends at OSO Early – one of my FAVORITE breakfast spots in Gulf Shores – took it one step further and added CHEESE to the dish and – of course – it’s even better!
What do Cheese Grits Taste Like?
OK – the only exposure I had to grits were what they serve at Waffle House – and I don’t want to eat those. But these Nassau Cheese Grits are creamy with a touch of cheese and butter – and – NOT gritty in the least! The ham, bacon and vegetables add a much needed texture to the dish. These grits are truly like a hug in a bowl.
What’s in Nassau Cheese Grits
As you’d expect – you’ve got water, butter, grits & cheese – but here’s the whole list:
- chicken bouillon
- half & half
- grits – be sure to get the yellow corn grits
- salt & pepper
- diced ham
- red pepper
How do you make Cheesy Grits
I was really surprised at how EASY these were to make – and really – how little butter & cheese were in them! They are really decadent and hearty but less than 150 calories in 1/2 cup.
- Bring water & bouillon to a simmer in a pot – fairly big – like you’d boil pasta in
- Add half & half, butter, salt & pepper and bring to a boil
- Slowly add grits to pot, stirring constantly
- Continue until grits begin to thick, remove from heat. Grits will continue to cook , stir occasionally.
- In skillet, while grits are cooking, cook bacon. Remove bacon and lay on paper towel. When cooled, crumble & set aside.
- Add onions, peppers and ham to skillet and cook until onions soften
- Remove from heat.
- Add tomatoes and stir
- Set aside 1/4 cup of the veggies
- Add veggies and cheese to grits. Stir until the cheese melts
- Serve and top with remaining veggies and crumbled bacon
Tips, Tricks & FAQs
Yes! This dish makes about 4 cups of cheesy grits – so – unless you’re serving a football team – you’re going to have leftovers. So store your leftovers in air-tight containers – and keep one in the fridge – for the next day – but put the other in the freezer! That way – in a couple weeks – you can take them out and have delicious warm cheesy grits in 90 seconds!
Yes! I will say they are best when they’re fresh and hot right out of the pan – but if you’re trying to save some time – you can make them ahead of time. If you’re serving them within an hour or so – just leave them on the stove on warm. They hold the heat for quite a while. If you’re making the night before – see my next question on reheating instructions.
Short and quick answer – microwave them! I put about 3/4 cup on a plate and heat them up for about 60-90 seconds. Cheesy grits are dense and take a minute or so. If you have a full pan you’re reheating – I would add a bit of milk (or half & half) and reheat on medium-low over the stove until it starts to bubble. If you’d like more options (oven, etc.) – check out this blog post about reheating grits.
This makes about 4 cups of cheese grits – so feel free to cut this in half if you’d like. If you’re just eating this – I would say one serving would be 3/4-1 cup – if you’re having eggs, etc. with it – just 1/3-1/2 cup is good. It’s very hearty!
Well – I sure thought they would be – but these only have 2 tbsp butter and 1/2 cup cheese – for 4 CUPS of finished product – so they’re actually pretty healthy!
Other Copycat recipes from Gulf Shores
Other delicious hearty breakfast recipes
Nassau Cheese Grits
- 3 cups water
- 1 tsp Better than Bouillon Chicken Flavor
- 1 cup half & half
- 2 tbsp butter
- 1 cup grits
- 1 tsp salt
- 1/2 tsp black pepper
- 2 strips bacon
- 1/4 cup diced ham
- 1/4 cup diced onion 1/4 onion
- 1/4 cup diced red bell pepper 1/4 pepper
- 1/4 cup diced tomatoes 1 small
- 1/2 cup shredded gouda
- Combine chicken base and water in large pot and bring to simmer over medium high heat3 cups water, 1 tsp Better than Bouillon Chicken Flavor
- Add half and half, butter, salt & pepper to pot.1 cup half & half, 2 tbsp butter, 1 tsp salt, 1/2 tsp black pepper
- Bring to a boil, slowly add grits to pot, stirring constantly.1 cup grits
- Cook until grits begin to thicken, remove from heat and grits will continue to cook, stir occasionally.
- While grits are cooking – In separate skillet – cook bacon on medium heat until slight browned. Remove bacon and lay on paper towel. Once cooled – crumble and set aside.2 strips bacon
- Add ham, onions and peppers to skillet with bacon grease and cook until onions & peppers are softened. Remove from heat.1/4 cup diced ham, 1/4 cup diced onion, 1/4 cup diced red bell pepper
- Add tomatoes and stir. Set aside 1/4 cup of sauteed veggies1/4 cup diced tomatoes
- Add remaining vegetables to grits
- Add gouda and stir1/2 cup shredded gouda
- Top with veggies you set aside and crumbled bacon