Many years ago, I worked at Square One Dining, a wonderful breakfast and lunch restaurant in Los Angeles. While I was working there, the restaurant was voted the Best Breakfast in LA by Los Angeles Magazine. One of the keys to the restaurant’s success was that the owner sourced and selected the best breakfast ingredients: Nueske bacon, Anson Mill grits, local produce, farm fresh eggs, etc. One of the most popular items on the menu was the stone grits. They excuted the grits (polenta) perfectly, and occasionally customers ordered it with cheddar and bacon. Lately, I have been craving these grits.

As luck would have it, last week I was in Milwaukie, OR and visited Bob’s Red Mill, where I purchased a bag of organic grits. This was the perfect opportunity to recreate the cheese and bacon grits from Square One! This recipe does not include milk, but you will still get the creaminess from the cheese and butter. A couple of tips: first, when making grits, it is important to not to overstir or they will become gummy. Stir just enough to keep the grits from sticking to the pot. Second, once the grits are done, it is important to serve right away, again so it doesn’t harden or get lumpy. You want the grits to ooze in your bowl. Finally, adding a poached egg makes this recipe a complete breakfast dish in one bowl. Enjoy!

Cheese and Bacon Grits

Yield: 4 Servings

3 cups of water
1/4 teaspoon of Kosher salt
1/2 cup of organic grits (Bob’s Red Mill or Anson Mills)
3 thick cut bacon slices, cut into 1/2″ pieces
1/2 cup of shredded good quality cheddar
1 tablespoon of grated Parmigiano-reggiano, plus extra for topping
2 tablespoons of unsalted butter, at room temperature
Sea salt to taste
4 poached or sunny-side up eggs
Freshly ground pepper

1. Bring water and Kosher salt to a boil in a 2 quart pot.

2. Once the water comes to a boil, add the grits all at once and stir. Reduce the heat to a low simmer.

3. Cook for 30 minutes, stirring occasionally to prevent it from sticking.

4. Meanwhile, cook the bacon pieces in a sauté pan over medium heat until crispy. Remove with a slotted spoon and place them on a paper towel-lined plate.

5. Poach or fry 4 eggs. Make sure the yolk is still runny inside. Set aside.

6. Once the grits are done cooking, add the butter, cheddar, Parmesan, and a pinch of sea salt. Stir until combined.

7. With a large serving spoon, divide the grits among 4 serving bowls. Top each bowl of grits with bacon pieces and one cooked egg. Top with black pepper and grated Parmesan cheese. Serve immediately.