Creamy, slow-cooked stone-ground corn grits enriched with butter and cheese, a foundational Southern American breakfast staple.
Grits are a cornerstone of Southern American cuisine, made from dried, ground corn (traditionally stone-ground, though instant versions are common) simmered slowly in water or milk until it thickens into a smooth, creamy porridge. Rooted in Native American corn-processing traditions that were adopted and adapted by Southern settlers, grits have remained a defining breakfast dish across the American South for centuries, served both plain with butter and dressed up with cheese, shrimp, or other savory additions. The technique that separates truly excellent grits from a bland, gluey mess is patience and liquid ratio: stone-ground grits need a long, slow simmer -- often 30 to 45 minutes or more -- stirred frequently, with milk or cream added partway through for richness, resulting in a silky, spoonable texture rather than a stiff, pasty one. A generous amount of butter and often sharp cheddar cheese, stirred in at the end, is what elevates plain grits into the rich, indulgent dish found at Southern breakfast tables and brunch menus. Served as a breakfast side, or as a base for shrimp and grits, a signature Lowcountry dish, grits are foundational Southern comfort food -- simple in ingredients but entirely dependent on proper technique and patience for their best texture.
Serves 4
Combine water and salt in a heavy pot and bring to a boil.
Whisk in grits slowly to prevent lumps.
Reduce heat to low and simmer, stirring frequently, for 25-30 minutes until thickened.
Stir in milk gradually as the grits thicken, continuing to simmer another 10-15 minutes until silky and smooth.
Stir in butter, cheese, and black pepper until fully melted and incorporated.
Serve hot immediately, as grits thicken further as they cool.
Stir frequently throughout the long simmer -- grits can scorch on the bottom of the pot if left unattended, especially as they thicken.
Use stone-ground grits rather than instant if possible; they take longer but deliver a far more complex, corn-forward flavor and better texture.
Serve immediately once finished, as grits continue to thicken significantly as they cool and can become stiff.
Top with shrimp sauteed in butter and Cajun seasoning for the classic Lowcountry shrimp and grits.
Add a fried egg on top for a heartier breakfast.
Skip the cheese for plain, buttery grits, the more traditional everyday version.
Refrigerate up to 3 days in an airtight container; they thicken considerably when chilled. Reheat gently over low heat, whisking in milk or water to loosen back to a creamy consistency.
Grits derive from Native American corn-processing traditions, particularly hominy, adopted by early Southern settlers and evolving into a defining Southern breakfast staple, with stone-ground grits especially prized in the Lowcountry and broader South for their texture and flavor.
Stone-ground grits are coarser and retain more of the corn's natural flavor and texture, requiring a longer cook time, while instant grits are more finely processed and cook in just a few minutes but have a milder, less distinctive flavor.
The grits were likely added too quickly to the boiling water without whisking. Add them in a slow, steady stream while whisking constantly to prevent clumping.
Yes, though they thicken significantly as they cool; reheat gently with added milk or water, whisking to restore the creamy consistency before serving.
Per serving (260g / 9.2 oz) · 4 servings total
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