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Nassau Cheese Grits

Nassau Cheese Grits

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!
5 from 7 votes
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course breakfast, brunch
Cuisine American
Servings 8 people
Calories 125 kcal


  • 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 heat
    3 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 veggies
    1/4 cup diced tomatoes
  • Add remaining vegetables to grits
  • Add gouda and stir
    1/2 cup shredded gouda
  • Top with veggies you set aside and crumbled bacon


Can cheese grits be frozen?
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!
Can cheese grits be made ahead of time?
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.
How do you reheat cheesy grits?
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.
How many people does this recipe serve?
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!
Are cheese grits fattening?
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!


Serving: 0.5cupCalories: 125kcalCarbohydrates: 5.6gProtein: 4.4gFat: 9.5gSaturated Fat: 5.2gCholesterol: 28mgSodium: 640mgPotassium: 109mgFiber: 0.8gSugar: 0.9gCalcium: 54mg
Keyword asparagus, breakfast, cheese, copycat, grits
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