Panhandle Grits

Panhandle Grits

Made  times
Aggie 4

"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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45 m servings 458 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 458 kcal
  • 23%
  • Fat:
  • 27 g
  • 42%
  • Carbs:
  • 28.8g
  • 9%
  • Protein:
  • 25.1 g
  • 50%
  • Cholesterol:
  • 75 mg
  • 25%
  • Sodium:
  • 1691 mg
  • 68%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  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.



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 togethe...

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.

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....

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 mu...

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 r...

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 sausa...

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, ...

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 ov...

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