Grits-style savory Cream of Wheat with bacon
This dish is a savory twist on the classic Cream of Wheat, prepared in the style of Southern grits. It features the fine-milled porridge cooked with milk or broth, generously topped with crispy, crumbled bacon. It's a hearty breakfast or comfort food staple, particularly popular in the American South.
🍽️ Nutrition at a glance
It is a high-carbohydrate dish from the wheat base, with significant fat and protein contributed by the bacon and any added butter or cheese. A typical serving provides a good source of iron and B vitamins, with a rough calorie range of 350-500 depending on toppings.
Nutrition breakdown
| Calories | 285 kcal |
| Protein | 10.5 g |
| Carbs | 32 g |
| Fat | 12 g |
| Fiber | 2.5 g |
| Sugar | 1.5 g |
| Sodium | 680 mg |
| Potassium | 180 mg |
| Iron | 6.5 mg |
| Calcium | 95 mg |
| Magnesium | 25 mg |
| Phosphorus | 120 mg |
| Niacin (B3) | 4.2 mg |
| Folate | 110 mcg |
| Vitamin B6 | 0.3 mg |
Per 1 cup (240 g) · estimated, varies by recipe
💡 What's interesting
Culturally, it represents a comforting adaptation of a classic porridge, blurring the lines between the traditional Southern grits and the faster-cooking Cream of Wheat. Nutritionally, it transforms a simple, mild cereal into a more substantial and flavorful meal.
