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This guide on how to cook grits will give your weekend breakfasts an instant upgrade! I’ve got the recipe for creamy, cheesy, buttery grits made right at home.
If you live in the South, you’re familiar with grits. And if you’re don’t live in the South, you’ve probably heard of them, but maybe you haven’t tried them yet—and it’s even more likely that you’ve never cooked them. Let’s change that!
Grits are a classic Southern dish made from ground corn; think of it as a savory version of oatmeal or like cream of wheat, but with corn. They have a mildly sweet, earthy flavor, which makes them a great blank canvas for seasonings and toppings. While they’re most known as a breakfast staple, grits are also commonly paired with shrimp, sausage, and other proteins for dinner.
Ingredients for Grits
Here’s a quick rundown of what you’ll need for this recipe. For the full measurements, scroll down to the recipe card.
- Stock – I like to use my Homemade Chicken Stock or vegetable stock.
- Milk – Any milk you have in the fridge will work, but I like whole milk or even half-and-half for maximum creaminess.
- Butter – This gives the grits a fabulous richness.
- Salt – Grits are quite bland on their own, so salt is a must.
- Grits – You’ll find these in the breakfast aisle at the grocery store.
- Parmesan Cheese – Optional, for a savory, cheesy flavor. I recommend shredding your own so it melts smoothly into the grits.
How to Make Grits
Scroll to the recipe card at the bottom of the page for full printable instructions.
- Warm the liquids. Combine the stock, milk, butter, and salt in a large pot. Bring to a low boil over medium-high heat, stirring frequently.
- Add the grits. Slowly whisk in the grits. Once they’re all added, reduce the heat to low and whisk for one minute.
- Simmer. Cover the pot and cook for 25 to 30 minutes, stirring every 4–5 minutes and scraping the bottom to keep the grits from sticking.
- Finish. Stir in the butter and add the cheese, if you’re using it. Transfer to a serving bowl and top with a pat of butter.
Grits vs. Polenta
While grits and polenta are both made from ground corn and have a creamy texture, the similarities end there. Grits are made from dent corn, which is softer and starchier, resulting in a smoother and creamier consistency. Polenta, on the other hand, is made from flint corn, which is harder and less starchy, giving it a coarser texture—still creamy, but in a different way. (It’s hard to describe!)
When it comes to preparation, grits and polenta are often made with cheese, but it’s more common to add olive oil to polenta, while grits are almost always made with butter. Grits may also be cooked in milk, while polenta is usually simmered in water or broth.
Tips for Perfect Creamy Grits
Follow these additional pointers to make sure your grits turn out just right!
- Add the grits to the pot slowly. This helps prevent any clumping and ensures a smooth texture. Pour slowly and whisk constantly!
- Use low heat. Grits can easily scorch if cooked on high heat, so it’s important to keep the heat low and slow.
- Add extra liquid as needed. If you find that your grits are becoming too thick while cooking, simply add a bit more liquid to thin them out.
- Season well. Don’t be afraid to add plenty of salt and pepper. Grits really do need it.
Variations and Substitutions
There are SO many ways to put your own spin on grits—some traditional and others not. Here’s some inspiration.
- Try another cheese. While I love Parmesan, you can really use almost any cheese. Sharp cheddar, gouda, pepper jack, goat cheese, or smoked cheeses are all great. Or even better, stir in a dollop of the Best Homemade Pimento Cheese or Homemade Boursin Cheese.
- Add some heat. Give your grits a kick by stirring in diced jalapeños. This would be especially delicious with cheddar!
- Make them sweet. Sweeten your grits with a touch of honey, brown sugar, or maple syrup, then top them with fresh fruit or Blueberry Compote.
- Stir in some herbs. Just like you might with polenta, you can stir in your favorite fresh or dried herbs for some extra flavor. A spoonful of The Best Basil Pesto wouldn’t be a bad idea, either.
How to Store and Reheat Leftovers
Store grits in an airtight container in the refrigerator for 3-4 days. When you’re ready to reheat, add a splash of water, milk, or broth to loosen them up, as grits will thicken when chilled. Heat them slowly on the stovetop over medium-low heat, stirring frequently to prevent clumping, or use a microwave-safe dish and reheat in short intervals, stirring in between.
You can also use your leftovers to make grit cakes. Skip adding the splash of liquid and shape the thickened grits into patties and fry them in oil in a skillet. These are awesome topped with my Easy Tomato Jam and The Best Over Easy Eggs.
What to Serve With Grits
More Southern Favorites
- Southern Candied Yams
- Easy Buttermilk Biscuits
- Collard Greens
- Sausage Gravy
- Southern Fried Green Tomatoes
- Southern Cornbread Stuffing
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How to Make Grits
Ingredients
- 3 cups chicken stock, vegetable stock or salted water
- 3 cups milk
- ⅓ cup butter, plus 1 tablespoon for stirring in at the end
- 1 ½ teaspoon salt
- 1 ½ cups quick grits
- 1 cup parmesan cheese, optional
Instructions
- In a large pot combine chicken stock, milk, butter, and salt. Bring to a low boil over medium-high heat stirring frequently.
- Slowly pour in the grits while stirring constantly with a whisk. Turn heat to low and continue to whisk for one minute.
- Cover the pan with a lid and stir well every 4 to 5 minutes. Be sure to scrape all along the bottom of the pot to prevent the grits from sticking or burning.
- The grits are done when they reach a thick creamy consistency, it should take 25 to 30 minutes. Stir in the remaining butter.
- Pour grits into a serving bowl and top with a slice of butter while hot.
Cheese Grits, optional
- Stir in a cup of your favorite kind of cheese when the grits are completely cooked and still hot.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
