The Best Grits We've Made
- PREP 5min
- COOK 20min
- TOTAL 25min
These creamy homemade grits are delicious. Use stock for savory dishes and water for sweet. I love using stone-ground grits in our recipe, which are known for their rich corn flavor and slightly coarser texture.
Grits are similar to polenta or porridge made from coarsely ground corn (often dried hominy). They are a classic Southern dish with a creamy texture and a mild corn flavor.
You Will Need
1 cup (165g) stone-ground grits
4 cups (945ml) chicken or vegetable stock, try homemade chicken stock or veggie stock
4 tablespoons (55g) unsalted butter
1/4 cup (60ml) cream
3/4 teaspoon fine sea salt
1/4 teaspoon fresh ground black pepper
Directions
Bring the stock to a boil in a medium saucepan over medium heat. Stir in the grits, then keep whisking for 2 minutes to avoid clumping.
When they begin to thicken, reduce the heat to a low simmer (helps to prevent splattering). Whisk in the butter, cream, salt, and pepper.
Continue to cook at a very low simmer until thickened, whisking occasionally. Expect a cooking time around 20 minutes, depending on the brand and how coarsely your grits are ground (see tips). Continue simmering on low if they need to thicken further. The longer you keep them on the heat, the more they thicken.
Adam and Joanne's Tips
- Cook time varies by brand: We used Bob’s Red Mill in the photos and video, and they took 20 minutes. Larger ground grits, like Anson Mills will need longer to cook, same with Marsh Hen Mill, formerly Geechie Boy Mill. Watch for them to be cooked and tender with some structure left, if they are mushy, you’ve cooked them too long.
- Storing: Cooked grits can be stored in an airtight container in the fridge for up to 1 week or frozen for up to 3 months. Thaw overnight in the refrigerator before reheating. You can reheat the grits on the stove over low heat. You may need to add a splash of liquid to make them creamy again.
- How to make cheese grits: Stir in your favorite shredded cheese at the end of cooking for cheesy grits (use 1/2 cup to 1 cup). I especially love sharp white cheddar, parmesan, or smoked Gouda. Some of our readers have also suggested cream cheese in grits.
- Non-savory dishes: Use water instead of stock when serving with sweeter items like brown sugar, honey, or fruits.
- The nutrition facts provided below are estimates.