From Southern Living magazine at https://www.southernliving.com/cowboy-grits-11980958

A smoky, cheesy bowl of comfort built for serious appetites.
By Erin Merhar | Published on June 07, 2026

Ingredients

4 slices thick-cut bacon, chopped (about 1 1/3 cups)
4 large (1 oz. each) scallions
2 medium-size (1 oz. each) red Fresno chiles, seeded and chopped (about 1/3 cup)
3 medium garlic cloves, finely chopped (about 1 Tbsp.)
1 tsp. smoked paprika
1/2 tsp. black pepper
1/2 tsp. chile powder
1/2 tsp. kosher salt
4 cups chicken stock, plus more as needed
1/2 cup heavy whipping cream
1 cup uncooked regular white or yellow grits
1 1/2 cups frozen fire-roasted roasted corn (from 1 [10-oz.] pkg.)
4 oz. pepper Jack cheese, shredded (about 1 cup)

Directions

Step 1 – Cook bacon in a large saucepan over medium, stirring occasionally, until crispy, 8 to 10
minutes. Transfer bacon to a small paper towel-lined plate, reserving drippings in pan; set
aside.
Step 2 – Meanwhile, slice scallions, separating dark green parts from light green and white parts; set
aside.
Step 3 – Heat reserved bacon drippings over medium. Add chiles, garlic, and white and light green
scallion parts; cook, stirring constantly, until softened and fragrant, about 1 minute. Reduce
heat to low. Stir in paprika, black pepper, chile powder, and salt; cook, stirring constantly, until
fragrant, about 10 seconds. Add stock and cream; bring to a boil over medium-high.
Step 4 – Whisk grits into stock mixture, and return to a boil over medium-high. Reduce heat to low to
maintain a bare simmer. Cook grits, stirring and scraping bottom of pan often, until tender,
about 25 minutes. Stir in corn and cheese; cook, stirring constantly, until corn is warmed
through and cheese is melted, 3 to 4 minutes, adding more stock 2 tablespoons at a time if
grits are too thick.
Step 5 – Divide grits evenly among 4 bowls; sprinkle with reserved cooked bacon, and garnish with
dark green scallion parts.