Grits

Our grits recipe is classic and simple, with ground corn gently simmered in broth and spiked with a dash of cream. Grits are versatile and hearty, and can be eaten as sweet or savory porridge, topped with eggs or fruit and jam. They’re also commonly enjoyed as a side dish served alongside comfort food dinners like gravy-soaked stews or barbecued meats. The classic shrimp and grits is just about one of the best things you’ll ever eat.

What are grits?

A staple of southern cuisine, grits are a creamy porridge made from white or yellow ground corn. White grits have a sweet, delicate flavor, while yellow grits taste more strongly of corn. You might find quick grits at the grocery store, which are finely ground and cook up fast. Old-fashioned grits have a coarser grind and take longer to cook. Grits recipes run the gamut from baked casseroles to simple side dishes.

Grits and polenta may seem similar, but the two dishes are made from different types of corn, resulting in different flavors and textures (cornmeal is different altogether!). Grits are made from dent corn, which has a soft, smooth texture when cooked. Polenta, on the other hand, is made from coarser flint corn, which is more gritty and toothsome.

Grits Ingredients

• Chicken or vegetable stock: Grits are quite mild-tasting, so cooking them in broth imparts a deeper flavor. Use an unsalted chicken broth brand, or make homemade chicken broth or vegetable broth.
• Old-fashioned grits: Our classic grits recipe calls for old-fashioned grits, which are ground a bit coarse and take a little while to cook. The reward? A super-robust flavor of toasty, sweet corn.
• Salt: A pinch of salt brings out the full flavors of the ground grain.
• Butter: A good-quality butter brand will enrich the taste of corn grits.
• Half-and-half: Stirring a bit of half-and-half into the grits makes them smooth, creamy and sweet.

Directions

Step 1: Boil the stock

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Pour the stock into a large saucepan and bring it to a boil.

Step 2: Add the grits

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Slowly whisk in the grits, then reduce the heat to a low simmer. Stir in the salt.

Step 3: Cook until tender

Cook the grits, covered, for 20 to 25 minutes or until they’re tender. Stir them occasionally, taking care to scrape the bottom and sides of the pot where they can stick.

Step 4: Add butter and cream

Remove the pot from the heat. Stir in the butter until it’s melted, then stir in the cream. Serve the corn grits piping hot.

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Grits Variations

• Add cheese: Grits are delicious with just about any cheese. Stir in a grated melting cheese along with the butter in Step 4. Think cheddar, Gruyere or Havarti. Smoked cheddar in grits is… chef’s kiss.
• Make them vegan: Love grits but can’t tolerate dairy? Use a vegan butter alternative and swap coconut cream for the half-and-half.
• Make sweet grits: Grits are so versatile! They’re tasty when savory, but are also delicious when sweet. Replace the broth with half water and half milk. Cook them as directed. Flavor them with honey, maple syrup or jam.

How to Store Grits

Transfer leftover grits to an airtight container and store them in the refrigerator for up to four days.

How do you reheat grits?

We like to reheat grits in the microwave, covered, for a couple of minutes. Stir them midway through heating. You can also reheat grits in a saucepan on the stovetop. Grits may thicken up as they sit, so add a few spoonfuls of water or broth to the grits before heating them to restore their soft texture.

Grits Tips

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Do you need to soak grits before cooking?

Technically, you don’t have to soak grits before cooking (and you definitely shouldn’t soak quick-cooking grits, which are ground so fine they won’t benefit from a soak). Coarse, stone-ground grits do benefit from soaking. They absorb water and soften as they sit, allowing them to cook more quickly and evenly.

What can you serve with grits?

Grits make a delicious side dish: Think of them as a starch that’s just extra soft, cozy and comforting (like mashed potatoes!). Serve them with stew and allow the extra sauce to absorb into the grits. Try them with roasted pork or barbecue chicken. Naturally, grits are delicious with southern comfort foods, such as shrimp or pulled pork.

You can also make sweet grits and serve them for breakfast! They make a healthy, filling meal when served with fresh fruit. You can also serve grits with classic breakfast foods like eggs, bacon and sausages.

What are some other uses for grits?

When leftover grits thicken up, shape them into patties, coat them in bread crumbs and fry them in a pan with a small amount of butter or oil. These extra-savory corn patties make a tasty side dish for braised meats or eggs. Shape cold, leftover grits into a small square or rectangle, cut them into “fries,” and bake them in an air fryer. You can also add grits (freshly made or leftover) to casseroles, such as curried chicken or an egg bake. True fans might even try pie made with grits.