Grits
intro
Silky, rich creamy stovetop grits, a beloved Southern American staple that pairs perfectly with eggs, shrimp, or greens for warm, cozy comfort.
Ingredients
Steps
Heat cooking liquids
Combine 2 cups (480ml) low-sodium chicken broth and 2 cups (480ml) whole milk in a heavy-bottomed 3-quart saucepan set over medium heat. Bring the mixture to a gentle rolling simmer (do not allow it to boil over) over 3-4 minutes, stirring occasionally to prevent milk from scalding on the pan base.
Whisk in grits slowly
Once the liquid reaches a steady gentle simmer, reduce heat to medium-low. Slowly pour 1 cup (160g) stone-ground yellow grits into the pan in a thin, steady stream, whisking constantly as you pour to prevent dry, clumpy lumps from forming.
Season and slow simmer
Add 1 teaspoon of kosher salt to the grits, stir to fully combine, then reduce heat to the lowest setting. Cover the pan with a lid left slightly ajar to release excess steam, and cook the grits for 15 minutes, stirring thoroughly with a wooden spoon every 3 minutes to prevent sticking and burning on the pan bottom.
Test for proper doneness
After 15 minutes of simmering, uncover the pan and stir the grits vigorously. Fully cooked grits will be completely tender with no hard, gritty bite, and will thickly coat the back of a spoon. If grits are still crunchy, cook for an additional 2-3 minutes, stirring in 2 tablespoons of extra broth if the mixture thickens too quickly.
Finish with butter and pepper
Turn off the stovetop heat, add 4 tablespoons (57g) of cold unsalted butter and 1/4 teaspoon of freshly ground black pepper to the grits. Stir vigorously for 1 full minute until the butter is fully melted and incorporated, creating a silky, glossy surface on the grits.
Rest and adjust seasoning
Let the grits rest, uncovered, for 2 minutes off the heat to set to a perfect spoonable consistency. Taste and add an extra pinch of kosher salt if needed, then serve warm as a side or base for your favorite toppings.
Tips
2.Stir grits every 3 minutes during the low simmer—corn grits settle quickly to the pan bottom and can burn if left unstirred for too long.
3.For a cheesy twist, stir in 1/2 cup (56g) shredded sharp cheddar cheese along with the butter until fully melted and smooth.
OMG these are the creamiest grits I’ve ever made on the stovetop! I grew up eating my grandma’s grits every Sunday and I was convinced mine would never measure up, but this recipe is a total game changer. Served them with shrimp for our family dinner last night and even my picky 7 year old asked for seconds. SO good!
Made these for our college football watch party potluck this weekend and everyone was begging for the recipe! Topped them with crumbled bacon and shredded cheddar so people could load them up how they wanted, and the whole pot was gone in 20 minutes. Easy enough to whip up even when I’m juggling 10 other game day snacks.
Super easy recipe for a broke college kid! I didn’t have heavy cream so I used half and half and a little extra butter, and they still came out really creamy. Only ding is I added a little too much salt at the start, so next time I’ll season at the end. Great cheap side dish for meal prep too, lasts all week in the fridge.
My kids loved it! I’ve been trying to find easy side dishes that don’t come out of a box, and these grits are officially in our weekly dinner rotation. We had them with fried chicken and collard greens last night, it felt like a proper Southern Sunday dinner even on a random Tuesday. Question: can I make these ahead and reheat them without them getting lumpy?
Game changer for weekend brunch! I served these alongside poached eggs, hot sauce, and avocado, and my friends said it was better than the grits we got at that fancy brunch spot downtown last month. 25 minute cook time is so reasonable too, I didn’t have to wake up at the crack of dawn to get everything ready.
As someone who ruins basically every stovetop side dish, I cannot believe how perfect these came out. I followed the recipe exactly, stirred like it said, and didn’t burn a single thing! My wife was so impressed she asked if I secretly took cooking classes. Win for dad dinner night!
Perfect for meal prep! I make a big batch every Sunday and portion them out with roasted veggies and grilled sausage for quick work lunches. They hold up way better than I thought they would, and the creaminess doesn’t disappear after a few days in the fridge. Will be making this on repeat.
Pretty good grits! I’ve been making grits for 60 years so I’m pretty set in my ways, but I tried this recipe for my granddaughter’s birthday dinner and everyone raved. I did add an extra pat of butter at the end like I always do, you can never have too much butter. Only thing is I wish the recipe noted how much salt to add to taste a little clearer, I almost over-salted like the college kid mentioned earlier!
Brought these to our neighborhood potluck last night and they were such a hit! Multiple people asked if I used a fancy restaurant recipe, little did they know it was 5 basic ingredients and 25 minutes on the stove. I topped mine with a little smoked paprika for color and it looked so fancy, no one guessed how easy it was.
Made these on our camp stove last weekend while we were camping in the Rockies and they came out perfect! Warm, creamy, so filling after a long morning hike. We added a little shredded cheese and served them with breakfast sausage, best camp breakfast we’ve had in years. Way better than instant oatmeal!
Just made these for the first time! I swapped the heavy cream for oat milk and used vegan butter to make them dairy free for my roommate, and they still came out so creamy! I was worried non-dairy swaps would make them watery, but the texture was spot on. Definitely making these again.
These are the perfect side for smoked brisket! I made a big pot to go with the brisket I smoked last weekend, and the creamy grits cut through the smoky, salty meat so perfectly. I stirred in a little pickled jalapeño brine to the grits at the end for a tiny kick, and man that was a good call. 10/10, will be making these every time I smoke meat from now on.
OMG I grew up in the South and have been craving proper grits since I moved to NYC, and this recipe tastes exactly like home! All the bodega grits here are watery and lumpy, but these are so smooth and rich. I ate a whole bowl straight out of the pot no shame, no toppings needed. SO good!
I make these for my grandkids every time they come to visit, and they always ask for seconds. It’s so easy to adjust the toppings for everyone—one likes cheese, one likes cinnamon and sugar, one likes them plain with extra butter. The base recipe is so versatile, I never get bored of making it.
Was looking for a quick side to make with the fried catfish I was making for dinner, and this popped up. It was so easy to throw together while the fish was frying, and my whole family devoured it. Even my teenager who turns his nose up at every side dish that isn’t french fries ate two helpings. Total win for a busy weeknight!
Really solid grits recipe! I used stone ground grits like the recipe suggested and the texture was perfect, no lumps at all. The only reason I’m not giving 5 stars is I felt like it needed a little more flavor on its own, but a dash of garlic powder and black pepper fixed that right up. Will be making again with my little seasoning tweaks.
Just pulled these off the stove and had to come leave a review immediately! I used the quick cook grits like Chef Admin suggested in that earlier comment, added a handful of sharp cheddar, and served them with scrambled eggs and bacon for breakfast. My kids are already asking when we can have these again. 10/10, so easy even on a chaotic school morning!