Classic Southern Grits
A creamy, savory porridge made from stone-ground corn, traditionally enjoyed as a hearty breakfast in the Southern United States. Simple, comforting, and customizable with toppings like cheese or butter.
Nutrition
Calories: 180cal
Carbohydrate: 28g
Protein: 3g
Fat: 6g
Cholesterol: – -mg
Sodium: 600mg
Difficulty Level: easy
5 min Prep
25 min Cook
30 min Total
4 Servings
Ingredients
- 1 cup stone-ground grits (not instant)
- 4 cups water or broth (for richer flavor)
- 1 tsp salt (adjust to taste)
- 2 tbsp unsalted butter
- Optional: 1/2 cup shredded cheddar cheese
Instructions
- Boil liquid: In a medium saucepan, bring 4 cups of water or broth to a rolling boil over high heat.
- Add grits: Slowly whisk in 1 cup of grits to prevent clumping. Immediately reduce heat to low.
- Simmer: Cover and cook for 20-25 minutes, stirring every 3-4 minutes with a wooden spoon to prevent sticking. The grits will thicken as they cook.
- Season: Remove from heat. Stir in butter and salt. For cheesy grits, mix in shredded cheddar until melted.
- Serve: Spoon into bowls. Top with extra butter, black pepper, or a fried egg if desired.