Grits are a staple of Southern cuisine that is easy to prepare and perfect for serving as a hearty breakfast or tasty side dish to any meal! They're wonderfully creamy and have a slightly sweet flavor that pairs perfectly with both sweet and savory toppings. Whether you're a seasoned grits lover or a newcomer to this Southern classic dish, there's never been a better time to enjoy a big bowl with your family!
Easy Southern Grits Recipe
One of the things that make grits so exciting is their versatility! You can simply add some salt, pepper, and butter for a classic Southern breakfast, or you can load them up with bacon, sausage, shrimp, ham, or cheese for a hearty dinner!
There's no shortage of creative ways to enjoy this humble yet delicious dish! Plus, you only need to do a few minutes of light prep work and have a handful of basic ingredients on hand to get started!
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Check out my tasty collection of Southern side dishes for completing any meal! I even have a collection of Southern Thanksgiving dinner menu ideas too!
🌎 Origin of Grits
Grits are a Southern American dish made from ground cornmeal that is boiled in water or milk until it reaches a porridge-like consistency. This is a dish that originated in the Southern United States, particularly in the coastal regions of South Carolina, Georgia, and Alabama.
The dish is believed to have originated from the Native American Muskogee tribe, who made a similar dish called sofkee, which was made from ground corn boiled in water.
Traditionally, grits were made from hominy, which is corn that has been treated with an alkali solution to remove the hull and germ, resulting in a softer texture and a slightly nutty flavor. Today, most commercial grits are made from regular cornmeal, and may or may not be enriched with additional vitamins and minerals.
See this article, grits vs polenta.
🥘 Grits Ingredients
This recipe only requires a few basic ingredients to make a delicious meal that will have your family and friends coming back for more! Make sure to buy a good quality brand of corn grits for the best flavor results.
- Grits - 1 cup of corn grits. Use either yellow or white corn grits, and opt for stone ground grits whenever possible.
- Water - 5 cups of water (or milk, or heavy cream).
- Salt & Pepper - to taste, plus a pinch for boiling the water or milk.
- Butter (optional) - this butter may be optional but it really is highly recommended as an essential part of making great grits.
*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*
🔪 How To Cook Grits
If you've never made this amazing dish before, don't be intimated! Cooking grits is a simple process that involves boiling water or milk and then slowly stirring in the grits until they reach a thick, creamy consistency. Take out some
This recipe will make about 3 servings! Feel free to double or triple the ingredients if you need to.
- Boil. Bring 5 cups of water or milk to a boil in a large pot or saucepan with a pinch of salt.
- Whisk. Slowly pour 1 cup of yellow or white corn grits into the boiling water or milk, whisking continuously to avoid lumps. Reduce the heat to low and cover your saucepan with a lid.
- Thicken. Cook the grits for about 20-35 minutes, stirring and scraping the bottom of the pot occasionally (every 2-3 minutes), until they are thick and creamy. When the grits reach your desired thickness, season them with ⅛ teaspoon each of salt and pepper, to taste.
- Melt. Stir in the optional tablespoon or two of butter (or shredded cheese, or other stir-ins) for added flavor and richness.
- Serve. Remove from heat and serve your grits hot immediately when done.
Grits can be served plain or mixed with a variety of toppings and flavors, such as ham, cheese, bacon, shrimp, sausage, and/or vegetables! They can be served as a Southern side dish, as a breakfast, or even as a main course! Enjoy!
💭 Angela's Pro Tips & Recipe Notes
- Buy the best corn grits for the best results. Pick some stone ground grits to make this dish better.
- Cook grits in a 4:1 or 5:1 ratio to water. I personally like the 5:1 ratio best to make sure there are no chewy bits left over.
- If your results turn out too thick, whisk in a tablespoon of water at a time. If they are too thin, allow them to cook uncovered to let the steam escape and reduce the moisture.
- Cheese is also an optional ingredient for making this grits recipe as a side dish.
- Ham, bacon, shrimp, sausage, and vegetables are also great stir-ins for this dish, see my Southern shrimp & grits recipe!
🥡 Storing & Reheating
Place your leftover grits into a sealable container and store them in the refrigerator for up to 5 days. To freeze, transfer your grits into a freezer-safe storage container, then wrap the container with plastic wrap, and place it in the freezer. Enjoy within 1 month of freezing. Thaw in the refrigerator before reheating.
Reheating Grits
Place your grits in a microwave-safe bowl and reheat on medium heat in 30-second increments. Stir between the increments and continue until they are heated through to your liking.
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❓ Recipe FAQs
Grits are fabulous at taking on the flavors of whatever they're cooked with. So, obviously, you will have better-tasting grits if you use something other than flavorless water. Milk is wonderfully tasty in grits but heavy cream makes them amazingly smooth, rich, and tasty.
For the best grits, simmer them low and slow with the lid on. Stir and scrape the bottom of your pan every few minutes but be patient! The starches will release as they cook, making your grits wonderfully rich and creamy if you have a little patience.
You can if desired, as it will remove any extra dust or debris from the packaging. However, this step is not required.
Grits are made from ground corn, which is naturally gluten-free. However, if the grits are processed in a facility that also processes wheat, rye, or barley, they may be contaminated with gluten. Therefore, if you have celiac disease or gluten sensitivity, it's important to choose grits that are certified gluten-free or processed in a gluten-free facility to avoid any risk of cross-contamination.
🥣 More Great Southern Recipes
- Southern Corn Fritters - These tasty fried fritters are loaded with sweet corn kernels in every bite, and they only take 10 minutes to make!
- Southern Baked Mac & Cheese - A super rich and creamy 3-cheese mac and cheese that is slightly crispy on top from baking in the oven.
- Southern Candied Sweet Potatoes - Tender sweet potatoes in a sticky sweet cinnamon syrup for holidays, special occasions, or whenever you like!
- Southern Fried Corn - A quick side dish that combines sweet and juicy pan-fried corn kernels with bacon!
- Southern Coleslaw - This classic coleslaw recipe is just what every backyard BBQ, cookout, or pool party needs.
- Southern Shrimp & Grits - If you love these grits, you'll love savory Southern shrimp and grits even more! For breakfast, lunch, or dinner, Southern shrimp & grits is always a great choice!
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📖 Recipe Card
Grits
Ingredients
- 5 cups water (or use milk, or heavy cream)
- 1 cup corn grits (yellow or white grits, preferable to use stone ground grits)
- ⅛ teaspoon each, salt & pepper (to taste, plus a pinch of salt for boiling the water or milk)
- 1 tablespoon butter (optional)
(Note: 2x or 3x only changes the ingredient list)
Instructions
- Bring the water or milk to a boil in a large pot or saucepan with a pinch of salt.
- Slowly pour the grits into the boiling water or milk, whisking continuously to avoid lumps. Reduce the heat to low and cover your saucepan with a lid.
- Cook the grits for about 20-35 minutes, stirring and scraping the bottom of the pot occasionally (every 2-3 minutes), until they are thick and creamy. When the grits reach your desired thickness, season them with salt and pepper to taste.
- Stir in the optional tablespoon or two of butter (or shredded cheese, or other stir-ins) for added flavor and richness.
- Serve your grits hot immediately when done.
Notes
- Buy the best corn grits for the best results. Pick some stone ground grits to make this dish better.
- Cook grits in a 4:1 or 5:1 ratio to water. I personally like the 5:1 ratio best to make sure there are no chewy bits left in my grits.
- If your grits are too thick, whisk in a tablespoon of water at a time. If they are too thin, allow them to cook uncovered to let the steam escape and reduce the moisture.
- Cheese is also an optional ingredient for making this grits recipe as a side dish.
- Ham, bacon, shrimp, sausage, and vegetables are also great stir-ins for your grits.
- To store: Place your leftover grits into a sealable container and store them in the refrigerator for up to 5 days.
- To freeze: To freeze, transfer your grits into a freezer-safe storage container, then wrap the container with plastic wrap, and place it in the freezer. Enjoy within 1 month of freezing. Thaw in the refrigerator before reheating.
- To reheat: Place your grits in a microwave-safe bowl and reheat on medium heat in 30-second increments. Stir between the increments and continue until they are heated through to your liking.
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