Making Grits is quick and simple following this easy recipe. Whether served for breakfast, lunch or as a side, it is the perfect quick dish!
Rich, creamy, and totally dreamy, grits are a Southern staple and one of my all time favorites. This cozy side pairs with everything from bacon and eggs to shrimp!
Both grits and polenta are corn-based side dishes. While both are made from ground corn, there are some differences.
Grits are a coarsely ground grain made with either hominy or stone-ground corn. The simplest way to prepare grits is to boil them in water, but they can also be infused with extra flavor by cooking them in broth or stock.
For creamy grits, cook them in milk or half milk, half water. Once grits are cooked, they are usually mixed with butter, but the variations are endless!
Polenta is made from yellow ground corn and is the Italian version of grits. It’s also a deeper shade of yellow and has a different grind while grits are generally a pale white. Polenta generally takes a little more time to prepare and requires additional stirring to keep it creamy and lump free.
- Quick and Regular – The most common kind of grits is just that, quick and easy to prepare. The endosperm is removed, which gives them a longer shelf life and a quicker cooking time.
- Hominy – Hominy grits are made from white corn that has been soaked.
- Stone Ground – Stone-ground grits are coarsely ground, retain more of the nutrients, and take up to an hour to cook. They can be harder to find.
- Instant – Essentially, precooked and dehydrated. Instant grits are great for a quick breakfast when made in the microwave with a bit of water or milk.
For a little variety, try preparing grits with different flavor combinations:
- For Cheese Grits: Add shredded cheddar cheese after it has been cooked but are still on the stove. Stir constantly until the cheese is fully melted and the grits are smooth.
- For Shrimp and Grits: Saute the shrimp separately and add to the cooked grits. Add a can of diced tomatoes and shredded cheddar cheese for a fancy version!
For breakfast, simply cooked with milk and butter and seasoned with salt and pepper is the way to go. Try adding a fried egg on top, a sprinkling of bacon bits for flavor, and serving with a fresh biscuit!
If you are preparing it as an entrée, any kind of sautéed vegetable on the side would taste great! Or a crisp salad with a bright vinaigrette to clear the palate is a great idea!
Grits for breakfast, lunch, or supper! They are a delicious main dish or side.
- 2 cups water
- 2 cups milk or light cream, more as needed
- ½ teaspoon salt or to taste
- 1 cup grits or quick-cooking grits
- 3 tablespoons butter
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Bring milk, water, and salt to a simmer over medium heat.
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Slowly add grits while whisking to avoid lumps.
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Cook grits covered over medium-low heat, stirring frequently (about 15 minutes for regular grits, 5 minutes for quick-cooking grits).
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Remove from heat and stir in butter. Season with salt and pepper and serve.
- Optional: Stir in 1 cup of sharp cheddar cheese before serving.
- Milk can be substituted with half and half, a portion of heavy cream or even broth if needed.
For a thinner consistency, add more milk. For a thicker consistency, cook a bit longer. - This recipe is for regular or quick cooking grits. Stone-ground grits will need a longer cook time. Various brands/grinds may have a slightly longer/shorter cook time.
- Cook time uses regular grits.
Calories: 253 | Carbohydrates: 35g | Protein: 7g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 28mg | Sodium: 425mg | Potassium: 231mg | Fiber: 2g | Sugar: 7g | Vitamin A: 494IU | Calcium: 154mg | Iron: 1mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Breakfast, Side Dish
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