Grits
Grits are Southern cornmeal porridge: salted water brought to a boil, grits stirred in, then simmered covered about 15 minutes until creamy. Stir now and then so the bottom does not scorch. Cool slightly and serve plain or with butter and cheese.
At a glance
Time: about 20 min · 2 bowls · Difficulty: easy · ≈ 150 kcal per cup
Grits are Southern cornmeal porridge: salted water brought to a boil, grits stirred in, then simmered covered about 15 minutes until creamy. Stir now and then so the bottom does not scorch. Cool slightly and serve plain or with butter and cheese.
Ingredients
- 1/4 cup Grits
- 1 tsp Salt
- 1 cup Water
Steps
- Bring water with salt to a boil then add grits; reduce heat and cover. occasionally stirring. Cook approximately 15 minutes or until grits have desired consistency. Cool then serve
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Time and temperature
Boil then low simmer · ~15 min covered · stir occasionally
Nutrition
150 kcal · Protein 3 g · Fat 1 g · Carbs 32 g
1 cup cooked (estimate)
Substitutes
- Water → half milk for richer bowl
- Salt → chicken stock pinch
- Plain → stir in butter or cheddar
- Stone-ground → longer cook time
Storage
Fridge 3 days. Reheat with a splash of water or milk to loosen.
FAQ
- Why are my grits lumpy?
- Add them in a thin stream while stirring. Grits smooth out once the Southern cornmeal porridge hydrates.
- Quick vs stone-ground?
- Quick cooks nearer 15 minutes; stone-ground needs longer but tastes deeper.
- Can I make them ahead?
- Yes—chill and reheat with liquid. Fresh Grits are creamier but leftovers work.
- Sweet or savory?
- Both work; this basic Grits base takes butter, cheese, shrimp or a drizzle of honey.