The Best Grits We’ve Made
How to make grits that are creamy, rich, and flavorful. We asked Chef Richard for his grits recipe, perfected over 20 years in Southern kitchens. These are so good! Grits are a classic Southern dish made from coarsely ground corn. My family loves them! If you’re not familiar with grits, they have a texture similar to creamy porridge or polenta. I highly recommend Richard’s grits! They’re amazing! This recipe is the best one I’ve tried so far, and it’s perfect as a side dish or for breakfast. I love them with poached eggs, bacon, or sausage, but you can also top them with shrimp to make classic shrimp and grits. Key Ingredients To make Richard’s Southern-style grits recipe, use a 1:4 ratio of grits to liquid and add butter (a must) and cream (optional but delicious). See tips in the recipe for cheesy grits. Stone-ground grits: These offer the absolute best flavor and texture. Chicken stock or water: Stock bumps the savory factor. Stick with water if you plan to add something sweet like brown sugar or honey. Butter: My college roommate Jodi (who grew up eating Southern grits) swore by the power of butter in grits. Trust me, it’s not optional! Cream: Add a splash of cream for the creamiest grits. Salt and pepper: Salt is crucial to bring out the flavor. If the taste doesn’t pop, add a bit more salt. Don’t skimp on the pepper (another trick I learned from my roommate and Richard). Stone-ground grits: These offer the absolute best flavor and texture. Chicken stock or water: Stock bumps the savory factor. Stick with water if you plan to add something sweet like brown sugar or honey. Butter: My college roommate Jodi (who grew up eating Southern grits) swore by the power of butter in grits. Trust me, it’s not optional! Cream: Add a splash of cream for the creamiest grits. Salt and pepper: Salt is crucial to bring out the flavor. If the taste doesn’t pop, add a bit more salt. Don’t skimp on the pepper (another trick I learned from my roommate and Richard). How to Make the Best Grits Making grits is easy! First, bring your liquid to a boil before adding the grits. I use chicken stock, but you can use water. Then, whisk the grits into the boiling liquid in a steady stream and continue whisking for about 2 minutes. Whisking like this prevents lumpy grits and makes them super creamy. Now add some salt, pepper, butter, and cream. Reduce the heat to low and simmer the grits for about 20 minutes (possibly longer, depending on your brand of grits), whisking occasionally. Using low heat prevents messy splatters and keeps our grits creamy. As the grits sit, they will thicken. If your grits are too thick, add more hot liquid and stir until your desired consistency. If they are too thin, continue simmering uncovered until some liquid evaporates. Ways to Serve Grits I love grits for breakfast. Top them with eggs. I love poached eggs, but fried or scrambled eggs work, too. You can also add some cooked bacon or sausage. Grits are usually kept for savory dishes, but I know many people who love adding something sweet like honey butter, apple butter, or brown sugar. One of the most classic grits dishes is shrimp and grits, which has perfectly cooked shrimp and a savory spiced sauce (it’s pretty delicious). Grits also make an excellent side dish. They are super versatile and work nicely alongside grilled chicken, meats, fish like salmon, or cooked vegetables like sautéed greens. I also love them with these hot honey chicken meatballs. The Best Grits We've Made PREP 5 mins COOK 20 mins TOTAL 25 mins PREP 5 mins COOK 20 mins TOTAL 25 mins 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. Makes 4 to 6 servings Watch Us Make the Recipe 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 1Bring 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. 2When they begin to thicken, reduce the heat to a low simmer (helps to prevent splattering). Whisk in the butter, cream, salt, and pepper. 3Continue 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. 1Bring 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. 2When they begin to thicken, reduce the heat to a low simmer (helps to prevent splattering). Whisk in the butter, cream, salt, and pepper. 3Continue 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. 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. Nutrition Per Serving Serving Size 1/6 of the recipe / Calories 207 / Total Fat 10.8g / Saturated Fat 6.3g / Cholesterol 26mg / Sodium 341.4mg / Carbohydrate 22.8g / Dietary Fiber 0.4g / Total Sugars 0.5g / Protein 5.7g AUTHOR: Joanne Gallagher We’re Adam and Joanne, a couple passionate about cooking and sharing delicious, reliable recipes since 2009. Our goal? To inspire you to get in the kitchen and confidently cook fresh and flavorful meals.More About Us