Panhandle Grits Recipe -
Panhandle Grits Recipe
  • READY IN 45 mins

Panhandle Grits

Recipe by  

"What's more Southern than grits? My own version of a dish that is a house specialty at a restaurant in the Florida Panhandle. I've tweaked the original recipe, and I think this version is even better than the original! You can use either yellow or white grits, but the yellow ones make a more attractive presentation."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    30 mins
  • COOK

    15 mins

    45 mins


  1. Heat a large saucepan over medium-high heat. Add sausage, ham and bacon; cook and stir until browned. Remove the meat from the pan and set aside. Reserve 2 tablespoons of grease in the pan.
  2. Return the pan to medium heat and add the onion, bell pepper, tomatoes and garlic powder. Cook and stir until onion is tender. Pour in the water and season with Worcestershire sauce, pepper, salt and hot pepper sauce; bring to a boil.
  3. Gradually stir in the grits, cover and reduce the heat to low. Simmer, stirring frequently, until the mixture is thick, 5 to 10 minutes. Return the meat to the pot and stir in cheese. Heat through until cheese is melted.
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Reviews More Reviews

Mar 01, 2010

Very tasty and filling...but there's a lot of chopping involved! Makes a good breakfast or side dish. I was getting a bad feeling when I was cooking the grits themselves, but it all came together when I returned the meat and cheese (but then again, doesn't bacon solve most of the world's problems!). Heeding another reviewer's comment, I seeded and dried the tomatoes before I cooked them. They still tinged the dish slightly red, but it didn't taste like tomato sauce. I also reduced the amount of ingredients to 1/3 (just 2 servings) and it still made a lot for two people. Overall it was a good dish, but it took me an hour and twenty minutes from start to finish. Good dish for a weekend meal, but too much for me to handle during the week.

Sep 27, 2010

Howdy! This here is a very creative twist on a traditional staple of breakfast. I recommend it heartily, I think puttin' bacon bits in it mguht be over the top, but to each his own.


14 Ratings

Feb 20, 2008

This is a reciepe in many homes in the panhandle of Florida... This was the southern grit recipe that "this" Northerner took too. I have since moved North and use this recipe on a regular basis. This is good morning, noon, or night. I prefer to use Shrimp in the final cooking stage...

Jan 04, 2010

I followed this recipe exactly and it did not turn out like the picture at all. Cooking the tomatoes, onion and bell pepper together pulled all the juice out of the tomatoes and my grits are much darker - like they were mixed with tomato sauce. Also, this makes WAY more than 6 servings. More like 12, really. I have no idea what I'm going to do with all the extra. Having said that, the family liked it, and I added extra hot sauce to my bowl which I think improved the flavor.

Mar 01, 2010

We really enjoyed this meal! It was really fun to make and it turned out just like the picture. I put 1/2 onion, fresh garlic and a bit less water. I like thicker grits. 1/2 C of SHARP cheddar really gives a richer flavor.Per other reviews on a similar dish, I gutted the tomatoes and added them next to last to prevent sogginess. by the time we ate they were softened just enough. This was a really fun meal to enjoy during black history month :)

May 08, 2013

I made a variation based on what I had available: no bacon or ham so I left those out, and canned tomatoes instead of fresh. I did have a little bacon grease though, so I cooked the smoked sausage, peppers, and onions altogether in some bacon grease, adding the tomatoes a little later. I also added a bit less water because the canned tomatoes had some (and my pan was too full!). This is a great southern dish that can easily be tweaked based on what you have. I think next time I'll put some corn in it!

Aug 24, 2012

This is a great recipe! I used turkey bacon instead of regular, so I added a little oil to compensate. And I cooked everything together - cooked the meats with the veggies, then added tomatoes, seasonings, and grits, and let it all simmer together. I think I will definitely try canned tomatoes for the colder months! Thanks for the yummy recipe!

Mar 23, 2015

This recipe is GREAT! This is my favorite recipe to use for any time of the day. Favorite for this site too. It is nice, because every ingredient mixes delicious and you can also have control over how hot it needs to be for whomever its being made for. Perfect for New Orleans, Georgia, Alabama, or Florida style meals.


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  • Calories
  • 458 kcal
  • 23%
  • Carbohydrates
  • 28.8 g
  • 9%
  • Cholesterol
  • 75 mg
  • 25%
  • Fat
  • 27 g
  • 42%
  • Fiber
  • 2.5 g
  • 10%
  • Protein
  • 25.1 g
  • 50%
  • Sodium
  • 1691 mg
  • 68%

* Percent Daily Values are based on a 2,000 calorie diet.

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