Southern-Style Grits

About This Recipe

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.

Ingredients

Serves 4

• 1 cupstone-ground grits
• 4 cupswater
• 1 cupwhole milk
• 1 tspsalt
• 4 tbspbutter
• 1 cupshredded sharp cheddar cheese
• 0.25 tspblack pepper

Instructions

1. 1

   Bring liquid to a boil

   Combine water and salt in a heavy pot and bring to a boil.

2. 2

   Add the grits

   Whisk in grits slowly to prevent lumps.

3. 3

   Simmer

   Reduce heat to low and simmer, stirring frequently, for 25-30 minutes until thickened.

4. 4

   Add milk

   Stir in milk gradually as the grits thicken, continuing to simmer another 10-15 minutes until silky and smooth.

5. 5

   Finish

   Stir in butter, cheese, and black pepper until fully melted and incorporated.

6. 6

   Serve

   Serve hot immediately, as grits thicken further as they cool.

Variations

• •

  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.

Storage

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.

Frequently Asked Questions