Morning Grits Bowl with Bacon Tomato Gravy

Morning Grits Bowl | The Old Mill

This recipe can easily be scaled down for one or two servings. It is savory, warm, and hearty. Our tomato relish is the perfect accompaniment to cheesy, creamy grits.

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Morning Grits Bowl with Bacon Tomato Gravy

Morning Grits Bowl | The Old Mill
  • Author: The Old Mill
  • Prep Time: 30
  • Total Time: 30
  • Yield: 4 1x



  1. Heat 4 cups water and salt in a medium saucepan over medium heat. Gradually whisk in grits and cook, stirring often, until grits are done, about 10 minutes. Remove from heat. Stir in butter, ½ cup milk, and cheese. Cover.
  2. Cook bacon in a large skillet over medium heat until crisp, about 6-8 minutes. Remove bacon to drain on paper towels, reserving drippings in skillet. Crack eggs into skillet, sprinkle with salt and pepper, and cook 1-2 minutes or until desired degree of doneness. Remove eggs from skillet.
  3. Add tomato relish, cooked bacon, hot sauce, heavy cream, and seasoning to skillet and bring to a simmer over medium heat. Simmer 2 minutes or until slightly thickened. Season to taste with salt and pepper.
  4. Stir grits, adding a little more milk if necessary to thin them out a bit. Divide grits evenly among 4 bowls. Top each with an egg and spoon the tomato gravy over the top. Sprinkle with green onions.

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