Southern Grits
In case you’ve never made Southern grits, this recipe shows you how to make creamy, buttery full-flavored grits in no time. Once you make them, you’ll wonder where they’ve been all your life.
Once you start making old-fashioned grits, there won’t be any going back. We’re not talking about those tasteless instant grits from a packet here. Ugh… Sorry real grits! This recipe is the real deal, and you’ll love it, I promise!
INGREDIENTS FOR THIS RECIPE
Old Fashioned Grits: Make sure to use old fashioned grits in this recipe, not instant. You can use quick grits in a pinch. However, the old fashioned are more flavorful and creamier.
Half & Half: This recipe calls for 2 cups of half & half and 1 cup of water. I find this to be the perfect amount of each to result in creamy and full flavored grits.
Salt & Pepper: Both add flavor, season to taste. Start with 1/2 teaspoon of salt, and taste the recipe before adding more salt. Salt really does enhance the flavor of grits, just don’t use too much.
Unsalted Butter: If you must use salted butter, cut back on the salt in the recipe. I used 3 tablespoons of butter in this recipe. Some people add up to 1 stick of butter in theirs. I don’t because I like to add a pat of butter on top of each bowl of grits when serving them. If you do add extra butter, I suggest adding the extra butter at the end when you take the grits off the heat.
The difference in grits
Instant: These are precooked and dehydrated. They are considered a “starchy grit dust” by many. They can be mixed with water and cooked in a microwave in less than 2 minutes. However, they have no taste (in my opinion) and I don’t recommend making them.
Quick: These are finely ground and have been par-cooked and dried and cook in five to seven minutes.
Regular (old-fashioned):These are basically the same as quick but they are medium ground and take about 15 minutes to cook.
Stone ground: These are coarsely ground between two grist mill stones. The entire corn kernel is ground, which includes the germ. They are not as processed as other type grits, therefore they take longer to cook, and they have a rich corn flavor. These are hard to find in grocery stores.
How to make old fashioned grits
Add the water, half & half, butter, salt & pepper to a large saucepan.
Bring to a boil over medium heat. Add the grits and whisk constantly until the return to a boil. Keep whisking and cook for 2 minutes.
Reduce the heat to a simmer (#2 on an electric stove), and cover with a lid. Cook for approximately 15 minutes, stirring often, until the grits have thickened, and remove from heat. The grits should not be “gritty”, but creamy and thick.
Pro tips for this recipe
- For creamy grits, don’t use more than 1 cup of water. The half & half enriches the flavor and makes for creamy grits.
- Whisk the grits constantly until they come to a boil. Then whisk frequently during the cooking process. Otherwise, you’ll have lumpy grits.
- Cook the grits until they are fully cooked and creamy. Different brands call for different cooking times. Why? Some brands are ground more coarse or more fine than others. This changes the amount of cooking needed. I used Quaker old-fashioned grits in this recipe. They took about 20 minutes start to finish on my stove.
- Make sure to cook the grits on low heat. I cooked them on #2 on an electric stove. Low and slow!
- If you’re cooked grits are a little thicker than you prefer, add a small amount of milk or half & half.
FAQ’S
What’s the difference between Polenta, Grits & Cornmeal?
Polenta – Polenta is made from flint corn, which is hard and starchy, and it’s usually milled to a fine or medium coarse texture, giving it more texture and making it less smooth and creamy than grits. It’s usually made from yellow corn, giving it a golden hue, and it’s mostly served as a base for a main dish.
Grits – Grits are made by removing the germ of the corn kernels. This is what creates their smooth and creamy texture. They come in medium and coarse grinds. They can be made from yellow or white corn, and also blue soft dent corn, which lends to a more silky texture. Grits can be served for breakfast or as a meal such as shrimp and grits.
Cornmeal – Cornmeal is made from dent corn, usually yellow or white. The grind of cornmeal is different than grits and cornmeal. It can be purchased in all grinds, but fine is the most common. Cornmeal is most commonly used for breading meats and for making cornbread.
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Southern Grits
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Breakfast
- Method: Cook
- Cuisine: American
Description
Once you try this creamy, buttery recipe for grits, you’ll keep making them. They’re so good for breakfast or as a side for dinner.
Ingredients
- 1/2 cup old fashioned grits, such as Quaker
- 1 cup water
- 2 cups half & half (or milk if you don’t have half & half)
- 3 tablespoon unsalted butter
- 1 teaspoon salt
- 1/8 teaspoon pepper
Instructions
- Add the water, half & half, butter, salt & pepper to a large saucepan. Bring to a boil over medium heat. Add the grits and whisk constantly until the return to a boil. Keep whisking and cook for 2 minutes.
- Reduce the heat to a simmer (#2 on an electric stove), and cover with a lid. Cook for approximately 15 minutes, stirring often, until the grits have thickened, and remove from heat.Add additional half & half if the grits are a little too thick. Taste them and add more salt & pepper as desired.
- Serve immediately with a pat of butter on top of each serving. Refrigerate leftovers for up to 2 days.
- To reheat, heat over low heat, adding a tiny bit of half & half or milk. Keep mixing until the grits become creamy again.
Can’t wait to try these grits. Similar ingredients to mine but I place my grits in the cold liquid from the beginning for that little extra soak time. It helps.