How To Make Grits

If you want to know how to make grits the right way, I’ve got you! Growing up, I had Southern-style grits on the regular, and now I’m bringing those family secrets to you. Making the best homemade creamy grits from stone-ground grits is easier than you think, and I’m here to show you how it’s done. Trust me, these grits will give you that classic southern flavor, just like back in the day. Plus, grits aren’t just for breakfast – they’re your new BFFs for brunch, lunch, and dinner too. Get ready to get your grits on, y’all!

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I’m not even gonna lie; there is an art to making grits at home. They’ve got a texture, a mouthfeel and even a thickness that is hard to get just right. But don’t you worry, I’m fixin’ to teach you how to make the best Southern-style grits. These are the real deal (no instant stuff in my kitchen!)!

I’m talking stone-ground grits cooked low and slow with a mix of half and half and water for that ultimate creaminess. And don’t forget the butter—because more butter means better grits, right? I’ll also show you how to take it up a notch with a splash of heavy cream for an extra luxurious finish. Once you’ve tasted these grits, you’ll never go back to the instant stuff. (sorry, not sorry, boo!) Let’s get into it and make some bomb southern-style grits that’ll have you scrappin’ the pot!

What Are Grits? 

Alright, let’s break it down, y’all. Grits are a true Southern staple, and if you grew up in the South like me, you know they’re more than just a breakfast dish—they’re a way of life. So, what exactly are grits? They start out as dried corn that’s been ground down. That’s it. If you’ve seen decorative dried corn, that’s what I am talking about being taken and milled into what we call grits.

The best ones are stone-ground, which means they still have bits of the corn kernel in them, giving you more flavor and texture. Now, there are different types of grits so here’s a quick run-down of the most common.

1. Stone-Ground Grits: These are the real deal, y’all. Made from whole dried corn kernels that are coarsely ground between stone mills, they’ve got a hearty texture and rich corn flavor. Cook ‘em low and slow for the best results.
2. Quick Grits: For when you’re in a hurry but still need your grits fix. These have been finely ground so they cook up faster, usually in about 5 minutes. Not as textured as stone-ground, but still tasty.
3. Instant Grits: The convenience king. These are precooked and then dehydrated, so you just add hot water and stir. They’re great for when you need breakfast in a flash, but they don’t have the same depth of flavor as the real thing.
4. Hominy Grits: Made from hominy corn that’s been treated with an alkali to remove the hull. This gives them a unique, slightly nutty flavor and a smooth, creamy texture. They’re a bit different but oh-so-good.
5. Yellow Grits: These come from yellow corn and have a slightly sweeter flavor compared to the white ones. They can be stone-ground, quick, or instant, just like their white counterparts.

Each type of grit has its own charm, but if you ask me, stone-ground is where it’s at. They’re a bit more work, but the payoff in flavor and texture is totally worth it. Cook ‘em low and slow, add some butter and cream, and you’ve got yourself a bowl of comfort. Trust me, once you’ve had real Southern grits, you’ll understand why they’re a classic.

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 Like A Southerner

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!

1. Add the half and half and water to a large pot.
2. Heat the mixture over medium-high heat until it boils. Add some salt to the liquid.
3. Add the grits briskly stirring as you add them.
4. 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.
5. Cook until your grits are completely tender and thick.
6. Stir in the butter and heavy cream, and be sure to taste and season with more salt to taste.

Tips for Making the Best Homemade 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

Now that you’ve got the lowdown on making grits, you’re all set to dive into their creamy, comforting goodness right in your own kitchen! Whip up some magic from scratch with my old-school method, or go wild and mix in all sorts of yummy toppings and fun variations. It’s time to get your grit on and savor every delicious spoonful!

More Traditional Southern Recipes

• Southern Rice and Gravy
• Southern Green Beans
• Southern Corn Pudding
• Southern Spaghetti Sauce
• Southern Black Eyed Peas
• Smothered Pork Chops

 

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