Grits Recipe – There are so many ways to enjoy grits. It can be as simple as cooking it with milk and butter and as fancy as adding savory toppings such as bacon, shrimp, and fish. Whether you want it sweet or savory, this breakfast staple will kickstart your day. It’s quick, easy, and only needs 5 (or fewer) ingredients. Oh yes!
Breakfast is important, so I rarely skip it. Especially when it’s grits because it’s warm, filling, and comforting. And you can prepare it in so many ways, from savory to sweet, such as butter, cheese, bacon, and even fruit. The choices are limitless! 😍
Have you noticed that authentic Southern comfort food is super simple? And the classic grits recipe is no exception. Even better, you can enjoy it plain, with butter, or with your favorite toppings coz it’s all good (and gluten-free)! 😉
What Are Grits?
Simply put, grits are made from ground dent corn (well-known among Native Americans and in Mexico). I like quick and regular grits because, as the name suggests, they’re faster to prepare. Although the cooking time varies depending on preferences and ingredients, you usually only need 5-7 minutes. There are instant grits if you’re in a huge rush, but they’re more processed.
However, if you have time to spare, stone-ground grits are heartier with more flavor due to the coarser grind. Hominy grits have a slightly different flavor because of nixtamalization (soaking corn in an alkaline solution). They’re all good.👌
Recipe Ingredients
- Quick Grits – Mornings can be hectic, and quick grits are the answer to a fast breakfast. But if you have time, stone-ground grits taste better.
- Dairy – Grits are more enjoyable with milk, cheese, and butter because they’re creamier for more comforting goodness.
- Bay Leaf – A single leaf goes a long way. The subtle herby and earthy flavor notes add a wow factor to this Southern comfort food.
How to Make Grits
- Heat – Add water, milk, bay leaf, and salt to a heavy saucepan. Bring to a boil.
- Whisk – Gradually whisk in the grits a little at a time until you have added all of them to the pot. Keep whisking to prevent lumps. You may have to remove the saucepan from heat while getting rid of lumps.
- Simmer – Reduce heat and cook grits at a bare simmer, covered, frequently stirring, until water is fully absorbed and grits thickened. This takes about 15 minutes.
- Finishing Touch – Remove grits from heat; add butter and cheese, stirring with a whisk until cheese melts.
- Serve – Assemble the dish by placing the grits at the bottom of a shallow bowl, and then add Cajun shrimp and sauce if desired. Enjoy it piping hot!
Recipe Variations
- Grits Casserole – Combine eggs, meat, veggies, more milk, and cheese, and bake until it’s golden and bubbly. Then you’ll have a fabulous casserole you can make ahead.
- Delicious Toppings – Besides cheese, you can enjoy grits with fish, bacon, sausage, eggs, and shrimp.
- Chocolate Grits – Chocolate for breakfast? Why not! Just add 2 tablespoons of cocoa powder and a tablespoon of brown sugar or honey, and replace the bay leaf with a teaspoon of vanilla extract. Oh yes!
Tips and Tricks
- Yes, you can substitute grits with cornmeal.
- Grits thicken as they sit, so serve immediately or stir in more milk before serving.
- Adjust the water or milk depending on your preferred consistency.
- Remember to wash the pan immediately for easier cleaning (at least fill it with water so it can soak😉).
Make-Ahead and Storage Instructions
Grits are make-ahead friendly, so you can dodge the morning rush by cooking the grits the night before and reheating them for breakfast.
You can safely store grits in the fridge for 4 days or freeze them for 3 months. Transfer the cooked grits to an airtight container or freezer-safe bag once completely cool.
If reheating a small serving, a microwave is enough to do the job. Plus, it’s more practical and quicker. But the stovetop works, too. Let it simmer on medium-low while frequently stirring to prevent it from sticking to the bottom of the pan. Add more milk or water if needed.
FAQs
The mild corn taste, similar to cornbread, is super satisfying. It also makes grits the perfect canvas for other foods, such as cheese, shrimp, and fish.
No. Although they’re both made from ground corn, grits and polenta are from two different types of corn. Grits are made from dent corn (a starchier variety), whereas in Italy, polenta is made from flint corn (with a hard starch center and more floral taste). Also, grits have a grainier texture, while polenta is creamier.
You can, but it’s not quite the same. Cornmeal yields a finer and much smoother porridge than using grits for your recipe.
What to Serve With Grits
Grits are super versatile and go great with fried catfish, hush puppies, Cajun shrimp, and, of course, a Western omelet.
More Soul-Satisfying Grits Recipes To Try
Conclusion
This smooth, creamy corn grits recipe is a must-have for Southern comfort food. What do you love serving them with, eggs and bacon, fish, or shrimp? Let me know in the comments. ❤️
Watch How to Make It
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This blog post was originally published in February 2019 and has been updated with additional tips, new photos, and a video.
Grits Recipe
Ingredients
- 1 cup quick grits
- 2 cups water
- 3 cups milk , sub with water
- 1 bay leaf
- 3-4 tablespoons unsalted butter
- 1-2 cups white sharp cheddar cheese , preferably smoked
- salt to taste
Instructions
- Start by adding water, milk, bay leaf, and salt to a heavy saucepan. Bring to a boil.
- Gradually whisk in the grits a little at a time until you've added all of them to the pot. Keep stirring with a whisk to prevent lumps from forming. You may have to remove the saucepan from heat while getting rid of lumps.
- Reduce heat and cook grits at a bare simmer, covered, stirring frequently, until water is fully absorbed and grits thickened. This takes about 15 minutes.
- Remove grits from heat, then add butter and cheese, stirring with a whisk until cheese melts.
- Assemble the dish by placing the grits at the bottom of a shallow bowl, top with Cajun shrimp and its sauce. Enjoy piping hot!
Tips & Notes:
- Yes, you can substitute grits with cornmeal.
- Grits thicken as they sit, so serve immediately or stir in more milk before serving.
- Adjust the water or milk depending on your preferred consistency.
- Remember to wash the pan immediately for easier cleaning (at least fill it with water so it can soak).
- Please remember that nutritional information is a rough estimate and can vary greatly based on the products used.
Rod H. says
From the south I grew up eating grits my mother would make…when I got older I learned to make them myself…just a quick tasty hint I will throw in… hold back on the salt and add a scant teaspoon of Better Than Bouillon chicken flavor to your liquid when making your grits…it gives it a much richer, deeper flavor, salt as needed when finished cooking. Yum!
Ceres Helena says
HI
I was reading a FanFic Scandal, and Liv prepares “grits” for breakfast.
Since Google Translate didn’t translate the word “grits” I went searching, I ended up on your Blog.
I loved it because I am a cook by profession and always interested in learning.
Here in Brazil we have a multitude of dishes made with corn derivatives, but
We don’t usually eat so much for breakfast, so I’ll make your grits recipe for an afternoon snack.
And I will probe your other recipes.
Thank you and greetings from Brazil
imma africanbites says
Hi. I’m excited for you to try them. And how I wish I could book a flight to Brazil soon. Great place!
Mar says
Can the cheese be omitted?
ImmaculateBites says
Yes you can omit the cheese.
Alwx says
I recently found out that in different contrites people prepare grits, but not how I’m used to it here in Bulgaria. Apparently most people like to have them savoury, in Bulgaria we prepare them sweet. It’s a simple recepy and ratios depend on personal prrfrtence, I like to make mine more sweet and more mushy. All you need is one liter milk after it starts to simmer you add half a cup or a full cup of sugar, a few drops of vanilla and then you add your grits. Its simple and very tasty desert. I recommend : )
ImmaculateBites says
Hi Alex. Thank you for sharing your tips for the Bulgarian version. Will definitely try it soon :).
Jodie says
That is just like cornmeal porridge we do in Jamaica, only difference is that we add sugar and or condensed milk.
imma africanbites says
Oh I love that one, too. And yes, they are closely related.
Ringoma says
am in east africa…kenya to be exact, do we have anything close to grits here? I really wanna make it
ImmaculateBites says
Maybe someone in Kenya can chime in. Wouldn’t know for sure.
DONNA LAVINE says
My bag of dried corn grits actually say Safari The Taste of Africa on them.
By Capital Distributors here in my state of Minnesota. http://www.capitaldistri.com
Frank Speyerer says
As we say in New Orleans, “you can’t eat one grit”.
Frank Speyerer says
Some Grits Recipes from the “Big Easy” and Quaker Quick Grits®
Very simple recipes, but exactly the grits this 78 year old man’s Mama and Memere made for him as a child in the Irish Channel of New Orleans
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Ingredients: (Serves 1)
• 1 cup water
• 3 Tablespoons Quaker Quick Grits®
• ⅛ teaspoon salt
Ingredients: (Serves 2)
• 2 cups water
• ½ cup Quaker Quick Grits®
• ¼ teaspoon salt
Ingredients: (Serves 4)
• 3 cups water
• ¾ cup Quaker Quick Grits®
• ¼ teaspoon salt
Ingredients: (Serves 6)
• 4 cups water
• 1 cup Quaker Quick Grits®
• ½ teaspoon salt
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Method:
1. Slowly stir grits and salt into briskly boiling water.
2. Reduce heat to medium-low; cover.
3. Cook 5 –7 minutes or until thickened, stirring occasionally.
4. Remove from heat.
5. Serve immediately with salt and butter.
___________________________________
Frank Speyerer says
Grits and Eggs
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Serves 1 little one
When our son was a little boy, he didn’t like eggs. His dad thought this was such a deficiency in his diet that he created a version of grits in which eggs are cleverly hidden. He liked grits, so he downed this with delight.
Ingredients:
• 1 cup water
• 3 Tablespoons Quaker Quick Grits®
• ⅛ teaspoon salt
• ½ Tablespoon butter
• 2 egg yolks, beaten
Method:
1. Slowly stir grits and salt into briskly boiling water.
2. Reduce heat to medium-low; cover.
3. Cook 5 –7 minutes or until thickened, stirring occasionally.
4. When the grits are cooked, remove them from the heat and rapidly stir in the egg yolks, until the grits are uniformly yellow.
________________________________________
Note: The heat of the grits will cook the eggs instantly.
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5. Serve immediately with salt and butter.
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Jasmine says
Okay! I am from the south and immediately looked to see if you were going to add sugar (which is a NO NO lol) Usually for traditional dishes, such as grits, I do not stray away from the way I was taught. Adding a bay leaf is not apart of my tradition but I want to try it! I love bay leaves and think this will be a great touch. My grits are pretty famous around my area so I will give a secret. If you are looking for your grits to be a little bit more savory, add Liptons (or your favorite) onion power. Just a little. This goes well with shrimp and grits. It will be a HIT!
Enjoy!
imma africanbites says
Thank you for sharing those tips. Will have to try that soon!
Sita says
What is another name for grits? Is it available in South Africa?
imma africanbites says
Yes, it is. The dish itself is also called Mieliepap or Pap in South Africa made form mielie meal as far as I know.
Thando says
Woah. Miele pap? Aw, didn’t know that would work for grits. Will HV to give it a try as I am also in SA.