Southern Grits Dressing with bacon, cheddar, eggs, chives, and paprika—creamy, cheesy, and baked golden for the holidays.
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Okay, confession time: I wasn’t always a “grits person.” I mean, I ate them when my mom made shrimp and grits on Sunday nights, but I wasn’t in love. They were just… there. Then one year my Aunt Linda (the one who always wore too much perfume and showed up late, but we forgave her because she brought food) walked in with this casserole dish. She set it down and said, “Y’all ever had Southern Grits Dressing?”
I rolled my eyes—I mean, dressing was supposed to be bread, right? Or cornbread if you’re in the South. But then I tasted it. And oh man. Creamy, smoky from the bacon, just the right amount of cheddar pulling everything together. That bite felt like Thanksgiving and Sunday breakfast had a baby. I’m not exaggerating when I say it changed the way I looked at holiday sides. Now it’s mandatory at my table, right up there with sweet potato casserole and cranberry sauce that still holds the shape of the can.
Here’s a quick peek at what’s inside:
Table of content
Why You’ll Love This Southern Grits Dressing Recipe?
Here’s the thing about Southern Grits Dressing: it sneaks up on people. Everyone expects the usual suspects—cornbread dressing, maybe stuffing from a box if someone’s feeling lazy. Then you bring this out, and people get that squinty “what’s this?” look. But one scoop in and suddenly you’re getting texts the next week asking for the recipe.
It’s creamy, it’s cheesy, it’s unapologetically Southern, and it doesn’t need a ton of fancy ingredients. Bacon, cheddar, eggs, grits—stuff you probably already have or don’t mind buying. Honestly, I’d argue it works for more than just the holidays. Brunch with friends? Yep. Potluck? Absolutely. Random Tuesday night when you just want comfort food? No judgment here.
Ingredient Notes:
Let’s break down the crew that makes this magic happen:
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Grits: Use the real deal, stone-ground if you can. Instant grits are like the Cliff Notes version of a classic novel—fine in a pinch, but you miss the depth.
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Bacon: Do I need to explain this one? Crispy bacon is like the unofficial seasoning of the South. Don’t skip it.
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Eggs: They’re the glue here, turning grits into something sliceable.
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Evaporated milk: Gives it creaminess without turning it into soup. My grandma swore by it, and I see why.
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Cheddar cheese: Sharp cheddar, always. Half melts in, half gets that golden crust on top.
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Chives: A little green, a little fresh, like the polite guest who balances out the loud relatives.
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Paprika: Not a deal breaker, but it adds color and a whisper of warmth.
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Salt & pepper: Don’t skimp—grits without seasoning are like unsweet tea. Pointless.
How To Make Southern Grits Dressing?
Let’s cook this thing, shall we?
Step 1: Prep the scene. Oven at 350°F, dish buttered up. Nothing glamorous, but future you will thank present you.
Step 2: Cook the grits. Four cups of water, boil it, whisk in the grits slowly (unless you like lumps). Then simmer low and slow. Stir often. It takes about an hour, and yes, your arm might get tired, but this is how you know you’re making something special.
Step 3: Cool and mix. Let the grits chill a bit—literally—so you don’t end up with scrambled eggs. Then stir in the eggs, milk, bacon, most of the cheese, chives, paprika, salt, and pepper. It’ll look like a pot of cheesy heaven.
Step 4: Bake it. Spread it in your dish, sprinkle the rest of the cheese, and bake about an hour. It should be golden and fluffy in the middle, the kind of thing that makes people hover by the oven “just checking.” Let it sit for 5 minutes before serving, if you can wait.
Storage Options:
I’ll be honest, leftovers don’t last long in my house. But if you’re lucky enough to have some, keep them in the fridge for up to three days. Reheat in the oven so you get that crisp top back. Microwave is fine if it’s just you sneaking bites in your pajamas. Freezing? I’ve tried, and it’s… okay. The texture gets a little funny. If you must, wrap it tight and use it within a month.
Variations and Substitutions:
This recipe’s flexible, which is part of why I love it.
Want To Save This Recipe?
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Add jalapeños or a pinch of cayenne if you want it spicy.
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Swap cheddar for gouda or pepper jack.
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Use mushrooms instead of bacon if you’re feeding vegetarians (they’ll still thank you).
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Green onions can stand in for chives in a pinch.
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Short on time? Stone-ground quick grits will work—just never instant.
What to Serve with Southern Grits Dressing?
Southern Grits Dressing is a team player. It goes with just about everything:
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Roast turkey or chicken.
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Glazed ham (a salty-sweet combo made in heaven).
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Roasted veggies like carrots or Brussels sprouts.
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Fried catfish or shrimp—because Southern roots run deep.
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A green salad if you need to feel balanced (hey, I won’t judge if you skip it).
Frequently Asked Questions:
Can I make this ahead of time?
Yep. Put it together the day before, cover, and refrigerate. Bake fresh so it comes out bubbly and golden.
What if I don’t have evaporated milk?
Use whole milk or half-and-half. Evaporated milk just makes it creamier, but the world won’t end without it.
Quick grits okay?
Stone-ground quick grits, yes. Instant? Big nope. They don’t have the structure to hold up in baking.
And that’s it. Southern Grits Dressing—creamy, cheesy, smoky, and just the kind of dish that makes people talk about it days later. It’s not fussy, it’s not perfect, but it’s real. And honestly? Those are the recipes that end up becoming family traditions.
So tell me—are you sticking with cornbread dressing this year, or are you brave enough to sneak grits onto the table?
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Southern Grits Dressing
Ingredients
- 1 cup uncooked grits
- 4 cups water plus additional as needed
- 8 strips bacon cooked and crumbled
- 6 large eggs beaten
- ½ cup evaporated milk
- 2 cups sharp Cheddar cheese grated and divided
- 2 tablespoons fresh chives finely snipped
- 1 pinch paprika
- Kosher salt and freshly ground black pepper to taste
- Butter or nonstick spray for greasing the baking dish
Instructions
Prepare the baking dish and oven
- Preheat the oven to 350°F (175°C). Grease a 2-quart baking dish generously with butter or nonstick spray to ensure easy serving.
Cook the grits
- In a large saucepan, bring 4 cups of water to a boil. Gradually whisk in the grits, stirring constantly to prevent clumping. Reduce heat to low and simmer, stirring frequently, until thickened and creamy. This process will take approximately 1 hour. If the mixture becomes too thick, add water in ¼-cup increments until a soft yet thick consistency is achieved, yielding about 5 cups cooked grits.
Incorporate the binding ingredients
- Allow the grits to cool slightly to avoid curdling the eggs. Whisk in the beaten eggs and evaporated milk until fully combined and smooth.
Add the flavorings
- Stir in the crumbled bacon, chives, paprika, salt, and pepper. Reserve ½ cup of the grated Cheddar cheese, then fold the remaining cheese into the mixture until evenly distributed.
Assemble and bake
- Transfer the mixture into the prepared baking dish, spreading evenly. Sprinkle the reserved cheese over the top. Place the dish on a baking sheet to catch any overflow, and bake for 1 hour, or until golden brown on top and set in the center.
Rest and serve
- Remove from the oven and allow the dressing to rest for 5 minutes before serving. This ensures easier slicing and proper texture.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
