Have you always wondered how to make grits? I’ve got all the details in this grits recipe for you to discover more about this Southern favorite and how to make your own creamy, perfectly textured, and buttery Southern Grits. They’re suitable any time of day, so you can enjoy them for breakfast, brunch, lunch, and dinner.
Grits were part of the daily fabric of my upbringing before they were so-called trendy. Southern breakfasts usually consisted of scrambled eggs, bacon, buttermilk biscuits, hoe cakes, rice, and a pot of grits.
Sometimes the bacon was replaced with sausage or the eggs with a simple breakfast casserole. But at the end of the day, the grits were a mainstay, and I learned how to make grits at an early age.
There was a time when you would be hard-pressed to find grits anywhere outside of the South. Then I started seeing grits make their way onto every single menu known to man. Apparently, everyone was just catching on to the splendor of how to make grits. Follow along as I show you what to do step by step.
If you’re ready to explore more grits recipes? Try my Shrimp and Grits recipe, Grillades and Grits, Baked Cheese Grits, or go keto with these Cauliflower Grits. They’re all great for a truly down-home Southern meal!!
What Are Grits?
So exactly what are grits? And I’m not talking about the movie True Grit on the True Grit pullover that is roaming the web. I’m talking Southern Grits.
Grits are in essence ground corn kernels that are made tender in liquid. Most times, my people just made them quite simply with water and then seasoned them with butter and salt.
Native Americans were actually one of the first to grind up the kernels into cornmeal and make porridge. That is considered the first pot of grits.
Why You’ll Love This Grits Recipe
- Creamy and Dreamy! Grits are naturally on the creamy side but my recipe makes them even creamier and dreamier than you can imagine!
- Simple Recipe. Never cooked grits before? Don’t worry I’ve got you covered with all the details plus tips and so much more so you cook up an amazing batch of these corn grits.
- Flexible Side Dish. Southern grits go with a wide variety of dishes!
- Cook Quickly. Regular grits are ready in about 20 minutes but you can always opt for quick grits which cook in FIVE!
- Nostalgic Comfort Food. Are you looking to be transported back to your childhood? Or maybe you’re interested in exploring more Southern recipes. Either way, their creamy texture and mild flavor are soothing and satisfying.
Ingredients to Make Grits From Scratch
All you need are four simple ingredients to make grits at home. Here’s a look at what you will want to have on hand. The full list and quantities are in the recipe card further down the page.
- Water + Half and Half: I use this combination of half water combined with half and half. It imparts a luscious essence to the grits.
- Stone Ground Grits: I love using stone ground grits but in a pinch, I will use a quick grit to speed up the process.
- Unsalted Butter: For ultra rich flavor my recipe uses an entire stick of butter! Yes, I said an entire stick. This isn’t a diet grits recipe so if you want to cut back on the calories, maybe make this another time in life.
- Heavy Whipping Cream: Added to make these grits about as rich as possible.
- Salt: You’re going to want to add salt to give them the perfect amount of flavor.
How to Make Grits
Here’s my method for making grits! You can use this method with any type of grits but just be sure to check the cooking time on your package as they may vary!
- Add the half and half and water to a large pot.
- Heat the mixture over medium-high heat until it boils. Add some salt to the liquid.
- Add the grits briskly stirring as you add them.
- Turn the heat down to low and cover with a lid. Cook for the time on the package and be sure to stir at least twice during the cooking time to maintain their smoothness.
- Cook until your grits are completely tender and thick.
- Stir in the butter and heavy cream, and be sure to taste and season with more salt to taste.
Tips for Making the Best Southern Grits
- No Lumpy Grits! Be sure to whisk the grits into the boiling liquid as soon as you add them. One thing I absolutely hate is lumpy grits so this helps to make sure the grits stay smooth.
- Don’t Skip the Heavy Cream. This is what makes this recipe the BEST grits! They are ultra-rich and creamy, making them the ultimate comfort food. If you feel like your grits are super creamy after adding the butter you can omit the heavy cream and add 1 tablespoon at a time until you have reached your desired consistency and creaminess for the grits.
- Don’t Skimp on the Salt. Or add other seasoning as desired. But like potatoes, grits need salt to really enhance their flavor. If you’re worried about over-salting them, add it small amounts to achieve a flavor you enjoy.
- Cook on Low. You want the grits to cook slowly and also prevent them from boiling over. It can create quite a mess when that happens!
- Serve Hot. Grits are best served hot and tend to thicken as they cool. If they become too thick, you can add a little more liquid to adjust the consistency.
Popular Substitutions & Additions
- Cheese Grits: Add in your favorite flavor of shredded cheese right at the end of cooking.
- Use Quick Grits. If you don’t have time to wait 20 minutes to cook a batch of grits then you can opt for a package marked as quick grits which cook in much less time.
- Dairy-Free: If you want to make dairy-free grits you can easily cook them in water instead and simply season with salt. They aren’t quite as rich and creamy but still work well.
- Add Different Seasonings. Experiment with flavors you enjoy. A bit of garlic, onion, or spice blends can be an easy way to jazz up your grits.
- Add Some Greens. If you’re looking to mix in some veggies, chopped spinach or kale make a nice addition. Stir them in right at the end so they can wilt before serving.
What to Serve With Grits
You can serve this grits recipe for breakfast, brunch, lunch, dinner, or even for a snack. Here are some ideas for a bit of inspiration!
- Great with heavily sauced dishes! Enjoy them as shrimp and grits or with short ribs. The sauces and gravies mingle with the grits and create something quite magical.
- Add them to a Southern dinner menu. Along with other favorites such as baked mac and cheese, fried chicken, fried okra, fried green tomatoes, and Southern cornbread.
- Top your grits with gravy. Try out this chicken gravy, white gravy, or my sawmill gravy.
- Enjoy grits for breakfast or brunch. They go with a wide variety of breakfast dishes such as homemade hash browns, sweet potato biscuits, and southern fried chicken biscuits.
How to Store & Reheat Grits
I enjoy grits freshly cooked but you can certainly store them so you don’t waste leftovers. Reheat them in the microwave or on the stovetop with a bit of liquid and/or butter added. When heating on the stove use low heat and stir frequently to get rid of any lumps.
How long will homemade grits last in the fridge?
Store them in an airtight container for up to four days.
Can I freeze grits?
Yep! You can though I prefer mine fresh! You can freeze them in silicone cups or a muffin pan to make individual servings and them transfer to an airtight container or freezer bag and store them for up to three months. Allow them to thaw in the fridge overnight before reheating.
Frequently Asked Questions
No, not really. Both grits and polenta are made with stone-ground corn so they are closely similar. For both, the corn is completely dried and then ground into a grit-like texture. Honestly, the real difference between the two really depends on where you are from or where you live. Italian “grits” are known as polenta and are usually made from yellow corn and have a fine texture. While you could say Southern grits, which are white and a bit more coarse, are actually Southern “polenta”.
Hominy grits, made from dried corn soaked in alkali, are very nutritious. Simmer some hominy corn in water until it’s al dente. Then drain it, remove the tip caps, and put it in a food processor to pulse into a coarse texture. You then cook them just like grits with butter and season to your liking.
Grits are made from a variety of corn called dent corn. It’s usually lighter in color, starchier, and less sweet than corn you buy in the store. The corn kernels are dried and then processed to a coarse grind. Southern-style grits are usually cooked with water and/or milk and flavored with salt and butter though there may be other variations.
Now that you know how to make grits, you are ready to enjoy their comforting creaminess at home! Make grits from scratch using my traditional method or explore a variety of flavors by adding various toppings or exploring other variations. Get ready to savor the warmth and comfort of corn grits and enjoy!
More Traditional Southern Recipes
- Southern Rice and Gravy
- Southern Green Beans
- Southern Corn Pudding
- Southern Spaghetti Sauce
- Southern Black Eyed Peas
- Smothered Pork Chops
*Did you make this recipe? Please give it a star rating and leave comments below!* Post a photo of how your version of the recipe came out on Instagram (using #grandbabycakes)!!
How To Make Grits
Ingredients
- 2 cups Half and half
- 2 cups Water
- 1 cup Stone ground grits
- ½ cup Unsalted Butter
- 2-4 tbsp Heavy Whipping Cream if you want them extra creamy / check notes
- Salt to taste
Instructions
- Add half and half and water to a large pot over medium high heat and bring to a boil. Add some salt to liquid.
- Once liquid starts boiling, briskly stir in grits and bring heat down to low and cover with lid. Cook according to instructions on back of package (about 20 for stone ground) stirring twice during this time to maintain smoothness. They should be completely tender and thick.
- Once ready, stir in butter, heavy cream (if using/ this will make them super creamy but check notes for tips) and season with salt to taste.
Video
Notes
- No Lumpy Grits! Be sure to whisk the grits into the boiling liquid as soon as you add them. One thing I absolutely hate is lumpy grits so this helps to make sure the grits stay smooth.
- Don’t Skip the Heavy Cream. This is what makes this recipe the BEST grits! They are ultra rich and creamy, making them the ultimate comfort food. If you feel like your grits are super creamy after adding the butter you can omit the heavy cream and add 1 tablespoon at a time until you have reached your desired consistency and creaminess for the grits.
- Don’t Skimp on the Salt. Or add other seasoning as desired. But like potatoes, grits need salt to really enhance their flavor. If you’re worried about over salting them, add it small amounts to achieve a flavor you enjoy.
- Cook on Low. You want the grits to cook slowly and also prevent them boiling them over. It can create quite a mess when that happens!
- Serve Hot. Grits are best served hot and tend to thicken as they cool. If they become too thick, you can add a little more liquid to adjust the consistency.
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Great! Great! Grits! I made this recipe for breakfast this morning and I’m so happy that I decided to try it. I’m a southern girl who had grits at least twice a week growing up. No disrespect to my grandma but these grits get the award. So smooth, creamy, tasty and easy to make.
Thanks Jocelyn!
This recipe is a keeper!
I chose this recipe because of the picture. I’m glad I did!
Beautiful pic and the most delicious grits we’ve ever had!
My husband said they were better than the grits (shrimp and grits) he’d had in Charleston, SC.
Thank you and I’m now a follower.
So good! Move over Waffle House cheesy grits, I’m making my own! Thank you for the awesome recipe. I made your shrimp scampi grits recipe, and forgot to add butter to the grits! I did add cheese, bit I honestly didn’t miss the butter. They were super creamy and even my husband who said he doesn’t care for grits, ate 2 servings. Now we need to get our 6 year old on board. Sigh, she doesn’t know good food yet lol.
A trick I learned as a scientist is that you can avoid the lumping of starches by adding them to cold water. So for polenta (or grits) add corn meal to cold water, stir and heat. Voila! no lumps.
Oh MY AGOH SO GOOD MMMMM
We really like grits but your recipe takes them to a whole new level. We love this grits recipe! I’ll never go back to non-stone ground grits and any other recipe. I cooked The Pioneer Woman’s Braised Short Ribs and laid them on top of these grits tonight. So delicious! Thanks so much!
I’ve tried this to get authentic My Cousin Vinny grits 🙂
The consistency came out great I just couldn’t eat it at all because for me personally it was a lot of butter.
The next time I will start with just a quarter and then build it slowly according to taste.
Thank you for this recipe!