How To Make Grits

5 from 18 votes
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If you’re looking to make a delicious, easy, and versatile meal that can be enjoyed any time of day, then look no further than grits. This dish is so simple, you can make it at home in less than 30 minutes in 5 easy steps.

Spoon resting in a bowl of Grits with melted butter and pepper.

I remember the first time that I had grits. I was middle school age and had stayed the night with some close family friends from Georgia. She made grits, eggs, and bacon for breakfast and I fell in love. It was similar to cream of wheat but so much better! Now, if I am out to eat anywhere that serves grits, I always get them. My favorite is grits made with different kinds of cheeses. Recently, I had goat cheese grits and they were out of this world.

When I decided to make my own grits recipe, the texture and creaminess needed to be just right. I tested this version until it was up to par with the way I like them best. I think you are going to love them too! Grits can be tricky but I made this recipe easy to follow so they are perfect every time. They are great for breakfast, a side dish, or as the base for my favorite Shrimp and Grits.

Where do Grits Come From?

The technique of making grits originates from the indigenous people of what is now the Southern United States, specifically the Muskogee tribe. British colonists learned this technique from the indigenous people. Now, they’re so popular that they are the official prepared dish of Georgia.

Grits are a Southern staple for a reason: they’re a delicious dish that can enhance any meal! The creamy porridge made from ground corn has a unique corn flavor taste that can be sweetened or made savory. Grits are made from cornmeal, and they’re usually served as a breakfast dish with cheese, bacon, or other toppings. But they’re also wonderful when added to stews or served alongside meat dishes for dinner. You can even make sweet versions of grits by adding sugar or fruit!

Basic Ingredients

It just takes a few simple ingredients to make creamy, hearty grits. In addition to the grits themselves, all you need is water, milk or cream, butter, and salt.

Ingredients for how to make Grits including milk, water, Grits, salt and butter.


Different Types of Grits

The type of grits you get depends on the type of corn or corn germ you use. They can be made from white corn or yellow corn kernels. Most grocery stores sell quick-cooking grits, or instant grits, and stone-ground grits. Much like rice or oatmeal, “quick” refers to a smaller grain and faster cook time. Additionally, “stone-ground” refers to a larger grain and a slower cook time. Grits are similar to polenta, which is also made from ground corn. The difference is  polenta is made from yellow corn, while white corn grits are made from white corn, or hominy grits.

No matter which type you use, butter and simple seasonings like salt and black pepper, garlic powder, or a dash of hot sauce bring out the flavor of the grits. In addition, once you’ve cooked up your grits, you can add more stir-ins or toppings to make them savory or sweet.

Sweet Grits

Let’s start with sweet! Add any of these yummy toppings for a sweet breakfast: maple syrup, brown sugar, fruit, nuts and seeds, honey, cinnamon. Some of my favorite combinations:

  • Bananas + honey + toasted almonds
  • Berries + maple syrup
  • Pecans + maple syrup + cinnamon.
Grits with cinnamon, sugar, and maple syrup on top

Savory Grits

If you prefer a more savory breakfast, or you are serving this recipe with dinner, try adding some of these toppings to your cooked grits: bacon, shredded cheddar cheese, eggs, sausage, green onion, heirloom tomatoes, caramelized onion, diced peppers. Some of my favorite combinations include:

  • Sharp cheddar cheese + bacon
  • Fried eggs + sausage
  • Green onions + diced peppers + diced tomatoes
Cheese grits in a bowl with cheese sprinkled on top

Grits, a classic Southern dish, can be served in various popular ways, whether as a comforting breakfast, a side dish, or a main course. Their versatility makes them easy to adapt to your taste preferences and dietary needs. Here are some popular ways to serve them:

  • Shrimp and Grits: Top with sautéed shrimp and a flavorful sauce, such as a Cajun-style sauce or a rich butter and garlic sauce. See my favorite shrimp and grits below.
  • Grits and Gravy: Pair with a savory gravy made from sausage, mushrooms, or even a classic Southern sausage gravy.
  • Grits Bowl: Create a bowl with various toppings like sautéed vegetables, poached eggs, cheese, and hot sauce.
  • Grits Cakes: Shape into cakes and pan-fry them until golden brown. Serve as a side or a base for other dishes.
  • Grits with Greens: Top with sautéed collard greens, spinach, or kale for a nutritious and flavorful combination.
  • Grits and BBQ: Pair with tender, slow-cooked barbecue meats like pulled pork or brisket, drizzled with barbecue sauce.
  • Grits and Fried Chicken: Enjoy alongside crispy fried chicken for a delightful Southern comfort meal.
2 bowls of Shrimp and Grits
Shrimp and Grits
What is the process for making grits?

The process is similar to the process used for cooking other grains, like rice and oatmeal. First boil the water, or liquids being used. Once the water has come to a rolling boil, you stir in the grits and reduce the heat to a simmer for about 25-30 minutes while stirring occasionally .

What is the ratio of grits to water?

Usually for stone-ground grits, it is four cups of liquid to one cups of stone-ground grits. For this recipe, we use six cups of liquid (water and milk) for a cup and a half of grits.

What is the secret to creamy grits?

The secret to a creamy texture is adding milk (or even heavy cream) along with water to the liquid mixture. That’s why we like to use half water, half milk for this recipe. We also suggest cooking longer than suggested on the box.

Bowl of Grits with butter and pepper. Spoon on the side.

Tips for creamy grits:

We actually have two tips. The first is to cook the grits longer that it states on the box, whether you are using stone-ground or quick. Most quick-cooking grits instructions suggest the cooking time of 5 to 7 minutes. This simply isn’t enough time! Cook until the they are thick and creamy, as pictured. Our second tip is to use a combination of milk and water, not water alone. This makes all the difference!

READ MORE: 33+ Easy Breakfast Ideas

More Southern Recipes

If you’re a fan of Southern cuisine, we’ve put together a list of some of our favorite recipes from the South so that you can try them out for yourself:

How to Make Grits

Spoon resting in a bowl of Grits with melted butter and pepper.

How to Make Grits

5 from 18 votes
Every Southern cook knows how to make Grits, and now you can too! This widely popular dish can be enjoyed for breakfast or dinner and made sweet or savory.
Prep Time 2 minutes
Cook Time 25 minutes
Total Time 27 minutes
Course Side Dish
Cuisine American
Servings 6

Video

Ingredients

  • 3 cups water
  • 3 cups milk
  • ¼ cup butter
  • 1 ½ teaspoon salt
  • 1 ½ cups quick grits
  • 1 cup cheese (optional)

Instructions

  • In a large pot add water, milk, butter, and salt. Bring to a low boil over medium-high heat while stirring frequently.
    Saucepan with boiling milk mixture and wooden spoon.
  • Slowly pour in the grits while stirring constantly with a whisk. Turn heat to low and continue to whisk for one minute.
    Pouring Grits into boiling saucepan.
  • Cover the pan with a lid and stir well every 4 to 5 minutes. Be sure to scrape all along the bottom of the pot to prevent the grits from sticking or burning.
    Whisking grits in boiling saucepan.
  • The grits are done when they reach a thick creamy consistency, it should take 25 to 30 minutes.
    Wooden spoon holding up cooked grits in a saucepan.
  • Pour grits into a serving bowl and top with a slice of butter while hot.
    Spoon resting in a bowl of Grits with melted butter and pepper.

Cheese Grits (Optional)

  • Stir in a cup of your favorite kind of cheese when the grits are completely cooked and still hot.
    Bowl of Cheesy Grits with shredded cheese on top and spoon on the side.

Nutrition Information

Calories: 246kcalCarbohydrates: 35gProtein: 7gFat: 9gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 26mgSodium: 901mgPotassium: 233mgFiber: 2gSugar: 7gVitamin A: 468IUCalcium: 155mgIron: 1mg

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About the author

Emily Walker

Emily lives in Meridian, Idaho, with her husband, Beau, a physician assistant, and her three incredible children: a son and two daughters. Travel is one of her favorite ways to experience new cultures and cuisines, and she has a love for all things Disney.

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Comments

  1. Love these grits. Plain or with cheese. I have them for brekfast, as a side dish and with shrimp…sooo good!!

  2. 5 stars
    I second the recommended “add topping after grits are done” I’ve found that putting other things in impairs the cooking of the grits to the desired texture.

  3. 5 stars
    So tasty and delicious! Thank you so much for sharing this grits recipe! Highly recommended! Will surely have this again!

  4. 5 stars
    I love oatmeal and porridge – so this looked right up my alley! It’s going to become a new breakfast staple at my home. YUMMY! I also love the cheese option. Such a great way to get in some extra protein.

  5. 5 stars
    Yummy! I love grits and this recipe was so delicious! My husband and I enjoyed these grits for breakfast yesterday morning! Definitely making this again!