Classic Southern Grits
Creamy, buttery grits made the traditional Southern way, perfect for breakfast or as a side dish.
5 mins
Prep Time
20 mins
Cook Time
4
Servings
Ingredients
- 1 cup stone-ground grits
- 4 cups water
- 1 teaspoon salt
- 2 tablespoons unsalted butter
- 1/2 cup whole milk or heavy cream
- 1/4 teaspoon black pepper (optional)
- 1/2 cup shredded cheddar cheese (optional)
Nutrition Facts
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Instructions
Boil the water: In a medium saucepan, bring 4 cups of water to a rolling boil over medium-high heat.
Add grits and salt: Slowly whisk in 1 cup of grits and 1 teaspoon of salt to prevent clumping.
Simmer: Reduce heat to low and cover the saucepan. Let the grits simmer, stirring occasionally, for about 15-20 minutes or until thickened.
Add butter and milk: Stir in 2 tablespoons of butter and 1/2 cup of milk or heavy cream for extra creaminess.
Season: Taste and adjust seasoning with more salt if needed. Add black pepper if desired.
Optional cheese: For cheesy grits, stir in 1/2 cup of shredded cheddar cheese until melted and well combined.
Serve: Spoon the grits into bowls and serve hot with additional butter or toppings of your choice.
Chef's Tips
- Consistency Tip: For creamier grits, use a mix of water and milk or cream from the beginning.
- Avoid Lumps: Always whisk grits slowly into boiling water to prevent clumping.
- Cheese Variations: Try different cheeses like pepper jack or gouda for unique flavors.
- Leftovers: Store leftover grits in the fridge for up to 3 days. Reheat with a splash of milk to restore creaminess.
- Toppings: Top with shrimp, bacon, or sautéed mushrooms for a hearty meal.
