Classic Southern Grits
Creamy, buttery grits made the traditional Southern way.
5 mins
Prep Time
20 mins
Cook Time
4
Servings
Ingredients
- 1 cup stone-ground grits
- 4 cups water
- 1 cup whole milk
- 4 tbsp unsalted butter
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 cup shredded cheddar cheese (optional)
Nutrition Facts
220Calories
4gProtein
28gCarbs
10gFat
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Instructions
1
Bring water to a boil: In a medium saucepan, bring 4 cups of water to a rolling boil over medium-high heat.
2
Add grits: Slowly whisk in the grits to prevent clumping. Reduce heat to low and cover.
3
Cook grits: Stir occasionally and cook for about 15-20 minutes until the grits are thick and creamy.
4
Add milk and butter: Stir in the milk, butter, salt, and black pepper. Continue cooking for another 5 minutes.
5
Optional cheese: If using, stir in shredded cheddar cheese until fully melted.
6
Serve hot: Taste and adjust seasoning if needed. Serve immediately while hot and creamy.
Chef's Tips
- Stone-ground grits: For the best texture and flavor, use stone-ground grits instead of instant.
- Consistency: If grits become too thick, stir in a little more milk or water to reach desired consistency.
- Flavor boost: For extra flavor, substitute some water with chicken or vegetable broth.
- Leftovers: Store leftover grits in the fridge for up to 3 days. Reheat with a splash of milk to restore creaminess.
- Toppings: Serve with shrimp, bacon, or a fried egg for a hearty meal.
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