kitchen foundation · Easy
Southern Creamy Grits
These grits earn their texture with steady heat and an occasional stir, not a frantic whisking marathon. Keep the heat low, add the milk near the end, and you will have a sturdy foundation for breakfast, supper, or whatever needs rescuing from a dry plate.
Major allergens listed: Milk
Based on the authored ingredients. Check packaged ingredient labels and cross-contact information if allergies matter.
Instructions
- Bring the water to a Cook in liquid with gentle, occasional bubbles—not a full rolling boil.. In a heavy saucepan, bring the water and salt to a steady simmer, about 200°F, over medium heat for 5 to 8 minutes.
- Whisk in the grits slowly. Whisk the grits into the Cook in liquid with gentle, occasional bubbles—not a full rolling boil. water in a thin, steady stream. Keep whisking for 1 minute to prevent clumps; dumping them in all at once is how a peaceful supper becomes grout.
- Cook gently until tender. Reduce the heat to low. Cook uncovered for 30 to 35 minutes, stirring every 3 to 5 minutes and scraping the bottom of the pan. Adjust the heat as needed to maintain a lazy bubble, not a volcanic one.
- Finish with milk and butter. Warm the milk in a small saucepan or microwave-safe measuring cup until steaming but not boiling. Stir it into the tender grits a little at a time, then stir in the butter. Cook for 3 to 5 minutes more, until creamy and loose enough to spoon. Taste and add salt if needed.
- Serve or cool safely. Serve hot. Refrigerate leftovers in a shallow covered container within 2 hours. Reheat with a splash of water or milk, stirring until the grits reach 165°F throughout.
Choose the right grits
Use stone-ground grits for the stated timing. Quick or instant grits cook much faster and need their package directions instead.
Texture adjustment
Grits thicken as they stand. Stir in hot water or warm milk, 1 tablespoon at a time, to loosen them before serving or reheating.
Storage
Keep refrigerated leftovers for up to 3 days. Reheat gently and stir often so the bottom does not scorch.
Cheese grits
Stir in 1 cup shredded sharp cheddar after the butter has melted, keeping the pan over low heat until smooth.
Lighter finish
Replace the whole milk with an equal amount of water, then finish with the butter for a less rich bowl.
Savory black pepper grits
Add 1/4 teaspoon freshly ground black pepper with the butter for a simple savory edge.
Keep cooking
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