Southern Grits
Creamy, buttery stone-ground grits slow-cooked to velvety perfection. A Southern breakfast staple that pairs beautifully with eggs, bacon, or shrimp for a hearty, comforting start to the day.
For 4 servings
- prep · ~5 min
Bring salted water to a boil.
1.Pour 4 cups water and 0.5 tsp salt into a heavy-bottomed saucepan.2.Place over high heat and bring to a rolling boil. - mix · ~2 min
Whisk in the grits slowly.
1.Reduce heat to low.2.Gradually pour 1 cup stone-ground grits into the boiling water in a steady stream, whisking continuously.3.Whisk for 1 minute until no lumps remain and mixture starts to thicken slightly.TIPPouring grits slowly while whisking constantly prevents clumping — clumps are nearly impossible to break up later. - simmer · ~25 min
Simmer the grits until creamy and tender.
1.Cover the saucepan with a lid, leaving it slightly ajar.2.Cook on low heat for 20-25 minutes, stirring every 5 minutes with the whisk.3.Look for a smooth, creamy porridge consistency — the grits should be tender with no grittiness.TIPStone-ground grits take longer than instant. Don't rush — proper slow cooking develops the creamy texture and releases the corn's natural sweetness. - mix · ~2 min
Finish with butter, cheese, and pepper.
1.Remove the saucepan from heat.2.Add 2 tbsp butter and stir until fully melted and incorporated.3.Add 0.5 cup grated sharp cheddar cheese and stir until melted and smooth.4.Add 1 pinch freshly ground black pepper and stir once more. - serve
Serve immediately while hot and creamy.
Spoon into bowls and serve right away. Grits thicken as they cool; if they get too stiff, stir in a splash of warm water or milk to loosen.
TIPFor an extra-indulgent finish, top each bowl with an extra pat of butter that melts into a golden pool.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Use stone-ground grits, not instant—they have more flavor and texture.
- 2Whisk grits into boiling water slowly to prevent lumps from forming.
- 3Stir every 5 minutes during simmering to ensure even cooking and creamy consistency.
- 4Taste the grits at the 20-minute mark; they should be tender with no gritty bite.
- 5If grits thicken too much upon standing, stir in a splash of warm water or milk to loosen.
- 6Grate cheddar from a block for better melting and flavor than pre-shredded cheese.
- 7Serve grits immediately for the creamiest texture—they firm up as they cool.
Adapt it for your goals.
Savory Shrimp & Grits
Top the cooked grits with sautéed shrimp, bacon, and a spicy tomato gravy for a classic Lowcountry breakfast or dinner.
Vegan Creamy GritsVegan Creamy Grits
Replace butter with vegan butter or olive oil, and use a plant-based cheddar-style shred. The texture remains creamy with the same slow-cooking method.
Herb & Garlic GritsHerb & Garlic Grits
Stir in 1 minced garlic clove and 2 tablespoons chopped fresh chives or parsley with the butter for a fragrant, savory twist.
Why this is on our healthy list.
Whole-Grain Corn
Stone-ground grits are less processed than instant grits, retaining more fiber and natural nutrients from the corn kernel.
Calcium from Dairy
Butter and sharp cheddar provide calcium for bone health, though moderation is key due to their saturated fat content.
Energy from Complex Carbs
Grits offer a steady source of carbohydrates, making them a satisfying breakfast that provides lasting energy.
Frequently asked questions
Yes, but the texture will be less creamy and the corn flavor less pronounced. Reduce the liquid to 3 cups and cook for only 5-7 minutes.
