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.
- 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.
- 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.
- 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.
- 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.
- 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!
- 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 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
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’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
*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
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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!