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It takes just 7 minutes to master how to make grits on a stovetop. This customizable grits recipe can go sweet or savory; so try it whether you want breakfast or a grits side dish!
First introduced as an American diet staple by Native Americans in the 1500s, stone-ground corn or hominy grits are now a mainstay on many restaurant menus at diners, Southern cuisine bistros, and beyond. Creamy grits are especially popular in the low country of South Carolina.
Itโs ultra-easy to whip up a batch of homemade grits on the stovetop. In fact, all you need is a saucepan, a whisk, and 7 minutes.
Table of Contents
Recipe ingredients
At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.
Ingredient notes
- Milk: Any style you have on-hand, from whole to skim. I prefer 2% or whole milk. You could even used plant-based milk if you desire, just be sure itโs unsweetened (unless youโre craving sweet grits).
- Old-fashioned grits: This option sounds like it might take all day, but itโs surprisingly quick-cooking. If you only have instant grits, itโs even easier to master how to make grits. (More on this below.)
Step-by-step instructions
- In a medium saucepan, bring the milk, water, and ยผ teaspoon salt to a boil over medium-high heat. Whisk in grits in a steady stream, constantly whisking to prevent clumps. Cover and reduce heat to medium-low. Cook, stirring constantly, scraping the bottom of the saucepan, until grits are thick and creamy, about 15 minutes.
- Remove from heat and stir in the butter. Season to taste with salt and freshly ground black pepper. (I like 1 teaspoon salt, ยฝ teaspoon pepper) Serve warm.
Recipe tips and variations
- Yield: This recipe makes four 1-cup servings, enough for a hearty breakfast addition or dinner carbohydrate.
- Storage: Store leftovers covered in the refrigerator for up to 4 days.
- Take โem over the top: Butter is a classic grits topping. If youโre on Team Sweet, try an extra splash of warm milk, sugar, and cinnamon. Or if Team Savory is more your speed, a dash of hot sauce, a fried egg, pulled chicken, or Shrimp Creole would taste divine atop a bed of grits.
Recipe FAQs
In a medium bowl, empty 4 packets of instant grits and add 2 cups of boiling water. Stir well, season to taste with salt and freshly ground black pepper, and serve warm.
Use 1 cup of store-bought or homemade chicken broth instead of 1 cup water in step 1.
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How to Make Grits
Ingredientsย
Instructionsย
- In a medium saucepan, bring the milk, water, and ยผ teaspoon salt to a boil over medium-high heat. Whisk in grits in a steady stream, constantly whisking to prevent clumps. Cover and reduce heat to medium-low. Cook, stirring constantly, scraping the bottom of the saucepan, until grits are thick and creamy, about 15 minutes.
- Remove from heat and stir in the butter. Season to taste with salt and freshly ground black pepper. (I like 1 teaspoon salt, ยฝ teaspoon pepper) Serve warm.
Notes
- Milk: Any style you have on-hand, from whole to skim. I prefer 2% or whole milk. You could even used plant-based milk if you desire, just be sure itโs unsweetened (unless youโre craving sweet grits).
- Old-fashioned grits: This option sounds like it might take all day, but itโs surprisingly quick-cooking. If you only have instant grits, itโs even easier to master how to make grits. (More on this below.)
- Yield: This recipe makes four 1-cup servings, enough for a hearty breakfast addition or dinner carbohydrate.
- Storage: Store leftovers covered in the refrigerator for up to 4 days.
I live in Alberta Canada and I donโt think we have grits here what can I use instead?
Hi Linda, you may find a similar produce labeled polenta, or cornmeal. Cornmeal is usually ground finer and will result in a smoother texture. I recommend checking the directions on the package, as well. Enjoy! โ Meggan