Learn how to make grits with this easy recipe! We love this rich, creamy Southern dish topped with eggs, fresh veggies, or a simple pat of butter.
We’ve been on a grits kick in our house lately. Jack grew up in the South, so he has a serious soft spot for this rich, creamy corn porridge (especially when it’s loaded up with butter and cream). Through years of enjoying grits together, I’ve become a huge fan too. I shared a grits recipe in my second cookbook, but I only recently realized that I’d never posted one here. That changes now!
Below, you’ll find our simple method for how to make grits, plus tips for cooking them and serving suggestions. I hope you enjoy!
What are grits?
Grits are dried, coarsely ground corn. When cooked with water or broth, milk, and/or cream, they create a thick, creamy porridge. They’re similar to Italian polenta, but the two are made of different types of corn and milled and processed differently.
Grits as we know them today evolved from Indigenous cooking in North and Central America. Now commonly used in classic Southern dishes like shrimp and grits, they’re a mainstay of Southern cuisine.
Ingredients You’ll Need
Here’s what you’ll need to make this easy recipe:
- Grits, of course! Like oatmeal, grits are sold in a wide variety of cuts with different cook times. They generally range from instant grits (sometimes called quick-cooking grits) to stone-ground grits. The instant kind can cook in as little as 1 minute, while stone-ground ones can take an hour or more. Any type will work in this recipe EXCEPT for instant. I like Bob’s Red Mill white corn and Anson Mills stone-ground grits.
- Water – Using a 4:1 water to grain ratio make the porridge super creamy. You may need to add slightly more water if you have very coarse grits.
- Butter and heavy cream – If you ask me, butter is a must for making delicious Southern grits. It deepens the corn flavor and adds wonderful richness. For an extra-creamy texture, you can stir in a little cream (some milk would work too).
- And sea salt – To make all the flavors pop!
Find the complete recipe with measurements below.
How to Make Grits
You can find the complete recipe with measurements at the bottom of this post. For now, here’s a step-by-step overview of how it goes:
Start by bringing the water and salt to a boil in a medium pot or saucepan.
Then, add the grits. BIG TIP: It’s very important that you add them gradually while whisking constantly. Like polenta, grits clump easily. Pouring them into the pot in a gradual, steady stream while continuing to whisk will help them create a creamy porridge without any lumps. After you add them, reduce the heat to low.
Cook, stirring often, until the mixture is thick and creamy. I find that most brands take 20 minutes to 30 minutes to cook, but if you’re using a particularly coarse one, it could take longer, even up to an hour.
The grains should be tender but still have a slight bite. If they’re thick but not tender, add more water and continue to cook until they soften.
Finally, add the dairy. Remove the porridge from the heat and stir in the butter. If desired, add the cream to make the mixture even richer and creamier.
Recipe Variation
Add cheese! Jack loves this recipe with 1 cup grated sharp cheddar cheese mixed in. Stir it in when you add the butter at the end of the cooking process. If it makes the mixture too thick, add a little extra water or cream.
Serving Grits
We often make this recipe for breakfast (or breakfast for dinner!). For a simple meal, it’s delicious topped with a pat of butter and freshly ground black pepper. I like it even more with toppings like these:
- A fried egg or soft-boiled egg
- Sautéed spinach or sautéed kale
- Roasted mushrooms or sautéed mushrooms
- Hot sauce
You can also serve grits as a side dish. I like to pair them with cannellini beans and greens or a frittata.
What are your favorite ways to serve them? Let me know in the comments!
Store leftovers in an airtight container in the fridge for up to 3 days. They also freeze well for up to 3 months. They will thicken as they sit, so you’ll likely need to stir in water or milk to loosen them when you reheat.
How to Make Grits
Ingredients
- 4 cups water, plus more as needed
- ¾ teaspoon sea salt
- 1 cup white or yellow corn grits, preferably stone-ground
- 2 tablespoons unsalted butter
- ¼ cup heavy cream, plus more as desired, optional
Instructions
- Bring the water and salt to a boil in a medium pot. Gradually add the grits, whisking continuously, and reduce the heat to low. Cook, stirring often, for 20 to 30 minutes, or until the liquid is absorbed and the mixture is creamy. Taste the grits. If they are not tender, add more water and continue cooking until tender and creamy. Very coarsely ground ones may require a longer cooking time.
- Remove from the heat and stir in the butter. Add the cream, if using, adding more as desired. Season to taste and serve.
I make my grits the same way and add collards with hot sauce and a fried egg.
Hi John, yum! That sounds so delicious.
I add a little Indian flare to mine by adding a little golden milk spice, cheese and cook in chicken broth. Top with soft boiled egg.
Ooh yum! That sounds so good, Sarah!
A kid friendly breakfast with left over grits. Roll the leftover in clear wrap before refrigerating. Then slice rounds and fry in melted butter. Top with jam or other breakfast friendly , kid friendly items. My mom did this in the 1960 and I am still a fan. I like a breve latte to go along at this time in my life.
Thanks for the idea!
We love the grits from Nora Mill in Helen, GA. They ship!
My favorite way to have grits is with shrimp! When making this for dinner I often use some chicken stock for the liquid for som extra flavor.
I had to quit eating grits but when I cooked them I would soak them in whey overnight unless they were sprouted and rinse and put in fresh water. I would add my grits to boiling water and add a heaping tablespoon of coconut oil and my salt and cook until done. I used the old fashioned grits and cooked them about 45 minutes and added more water if they got too thick. I also added several cloves of minced garlic. Saved the leftovers in the fridge and fried them with ham and redeye gravy. Yummy.
I always cook my grits by starting with the water, salt and grits in the same pot and bringing them to a boil together. When the mixture begins to boil, I stir a couple of times, then reduce heat and cook long and slow, stirring occasionally. Never have any lumps and the grits are much creamier than when I bring the water to a boil and then add the dry grits. Rest of the recipe is the same
In South Africa, we call this maize meal or mielie (pronounced with long “e” – “mee-lee” meal or just pap pronounced “pup”. Ours is normally served, quite stiff, with fried onions and tomatoes or any gravy on top.
Instead of water, or water + cream, use whole milk. This also works well with polenta.
My grits take a little longer but I think it’s worth it – I melt a tablespoon of butter and saute the grits until they’re browned or a little toasty. Then I slowly add in my liquids kind of like when making risotto. Roasted tomatoes, sauteed green peppers, and I agree, kale is so delicious too. It’s probably one of my favorite build-your-own breakfasts!
Sounds delicious! I will try it
Can one use cornmeal to make grits ? If the corn meal was to be ground finer would it work?
Hi Dan, finer cornmeal gets soupier, in my opinion.