I can’t believe it’s taken me so long to devote a post to grits. Grits are one of my favorite comfort foods. They’re so easy to make from scratch, and with the right technique you get the most luxurious, creamy texture, without the need for any heavy cream or for loads of butter!
I’m pretty sure I was in my early twenties before I first tried grits. Cornbread, corn pudding and creamed corn were all part of my childhood in the Midwest, but grits? Nope. But then I fell in love with a Southern boy. James is from Atlanta, and while I don’t remember the first time I ate grits, I do remember that it was with him and that they were loaded with cheddar cheese. Just like I fell hard for James, I fell in love with grits. And I’ve had a deep affection (to both) ever since. [Don't miss the VIDEO below!]
What are grits?
Traditionally, grits were made from boiled dried hominy, a type of corn that has been treated with a lime or lye solution, allowing the tough outer hulls to be removed. However, you can also make grits from simply dried ground corn (stone-ground cornmeal). Grits are usually made with American dent corn, which is lower in sugar than the fresh corn we eat on the cob.
Grits vs. cornmeal
When shopping for grits, you might find hominy grits and/or cornmeal grits (such as Bob's Red Mill brand). You might also see white grits or yellow grits (depending on the type of corn used). Stone-ground grits are ground between traditional stone wheels and have a fabulous nutty flavor. It might seem confusing, but all are delicious and all are cooked in the same way! Just be sure that the grits you buy are coarse, not fine or "instant," which won't give you the same naturally sweet flavor and creamy texture.
I encourage you to experiment with different types of grits and different brands. Bob's Red Mill grits are a good supermarket choice, as they're readily available and consistently fresh. You can also mail order grits from sites such as Anson Mills.
Grits vs. Polenta
Polenta is also made from boiled dried cornmeal. Unlike hominy grits, the corn used for polenta is not treated in an alkali solution to remove the hull. Polenta is also often made with Italian flint corn instead of American dent corn. However, you can cook grits and polenta in the the same way, and both are interchangeable in this recipe!
Easy grits from scratch
While in the those early days years ago I thought grits and polenta required tons of butter or heavy cream (or even mascarpone!) to make them creamy and rich, I now know that the best grits/polenta require just good-quality coarse cornmeal, water, milk, salt and a bit of time. For awhile I was in the hour-or-more-of-cooking-time camp, but in the last couple of years I’ve realized that you can achieve the same texture in half the time by partially covering the pot with a lid as the grits cook (woot woot!). These are seriously the best grits ever, and they're a regular part of our weekday mealtime routine.
How to serve grits?
While I could be content with nothing more than a giant bowl and spoon (it’s love, people), grits also make for a fantastic side dish! They pair spectacularly with grilled, roasted and braised meats, fish and vegetables. One of my favorite meals of all time is this Coconut Sriracha Shrimp and Kale with Grits, which is like a healthy twist on shrimp and grits. I also often swap out the grains from the recipes in my book, Build-a-Bowl, for grits. Since they’re so mild, grits work well with sauces, like this green sauce (pictured below over sliced pork) or this salsa verde.
You can also serve grits for breakfast, as is traditional in the South. I love to pair them with sausages, eggs and collard greens (or fried green tomatoes if it’s the season) for what has got to be one of the best breakfasts imaginable.
I hope you fall as hard for these grits as I did. (Just stay away from my husband. ?)
How do you make grits from scratch?
- First of all, it’s important to buy good-quality grits! Bob’s Red Mill is a reliable supermarket brand, but you can also find a slew of stone-ground grits like these online.
- To achieve a creamy texture, use 5 cups of liquid to 1 cup of grits. It will seem like way too much liquid at first, but I promise that the cornmeal will absorb it all. Use half water and half milk (regular or low-fat milk, whatever you drink) to achieve a creamy texture. Keep your eye on the liquid as it comes to a boil, since the milk can boil over.
- You’ll want to use a heavy pot for these grits. Avoid a lightweight aluminum pots, as the bottom can burn.
- Start with a whisk, then move to a spatula (watch the video below to see how it comes together). The mixture will be very liquidy at first, but it will start to thicken up. When you stir with the rubber spatula, be sure to scrape the bottom often, as the grits have a tendency to cake up there (which won’t affect the flavor, but which will be a pain to clean off later).
- Feel free to splash in more milk as needed while the grits cook. They should look creamy and should swirl easily. If they start to look gritty, or if the edges start to look dark, it’s a sign you need more milk.
- The grits will cook partially covered on your lowest heat. They should be bubbling and burping intermittently. Try to stir the pot every 5-10 minutes if you remember. (It’s okay if you don’t but you will get that caked on layer of grits on the bottom of the pan…)
- Speaking of which, if you do have a stubborn grit layer on the bottom, a scraper like this works wonders for getting it loose. (And call me crazy, but I love to eat that skin layer!)
FAQ
Traditionally, grits were made with dried hominy, which is corn that has been treated with an alkali solution (such as lime or lye). However, these days you can also find grits that are simply coarsely ground or stone-ground cornmeal.
Cooking grits is easy! Boil 5 cups of liquid (I use a mix of half water and half milk), then whisk in 1 cup of grits. Continue whisking until the grits come to a boil and thicken slightly. Reduce the heat to a low simmer, partially cover the pan, and cook until the grits are creamy and tender.
Yes! Grits are naturally gluten free. If you are celiac, however, seek out brands that test for cross-contamination (such as Bob's Red Mill).
It's best to store uncooked grits in the refrigerator or freezer, which will keep them fresher longer.
What to serve with grits:
- Easy Lamb Ragu
- Creamy Coconut Shrimp with Kale
- Roasted Ratatouille
- Baked Turkey Meatballs
- Mojo Marinated Skirt Steak
- Slow Cooker Carnitas
- Shredded Chipotle Chicken
- Instant Pot Pinto Beans with Bacon
Other easy side dishes to try:
- Sweet Potato Souffle
- Swiss Chard Gratin
- Whipped Ricotta Crostini
- Red Lentil Dal (Slow Cooker!)
- Slow Cooker Sweet Potatoes
- Roasted Acorn Squash with Brown Butter Vinaigrette
Watch the video!
Get the recipe!
Creamy Grits from Scratch
Ingredients
- 3 cups water
- 2 cups milk
- Salt
- 1 cup grits or polenta (not instant)
- 2 tablespoons butter
Instructions
- In a medium heavy saucepan, combine the water and milk and bring it to a boil (keep an eye on the pot, as the milk can boil over!). Season the liquid generously with salt, then whisk in the grits. Bring the mixture back to a boil while whisking. Continue whisking for 2-3 minutes, or until the grits are slightly thickened (the mixture will still be quite liquidy, and that’s okay).
- Reduce the heat to low and partially cover the saucepan (there should be a small crack so that some steam can escape). Cook, stirring often with a rubber spatula, until the grits are tender and thickened, about 30-40 minutes (they should feel soft on the tongue, not gritty). Feel free to splash in more milk as needed while cooking if the grits start to look really thick—they should be creamy and should swirl easily. Stir in the butter. Season the grits generously with salt (this is key for flavor—you will need more than you think!).
- Remove the saucepan from the heat and cover it until you're ready to serve, up to 30 minutes. If you want to hold the grits for longer, drizzle a bit of milk over the surface before covering (this will help prevent a skin from forming)—they can sit out for up to 1 hour. Before serving, reheat the grits over low, stirring and adding more milk if needed.
Notes
- it’s important to buy good-quality grits! Bob’s Red Mill is a reliable supermarket brand, but you can also find a slew of stone-ground grits like these online.
- To achieve a creamy texture, use 6 cups of liquid to 1 cup of grits. It will seem like way too much liquid at first, but I promise that the cornmeal will absorb it all. Use half water and half milk (regular or low-fat milk, whatever you drink) to achieve a creamy texture. Keep your eye on the liquid as it comes to a boil, since the milk can boil over.
- You’ll want to use a heavy pot for these grits. Avoid a lightweight aluminum pots, as the bottom can burn.
- Start with a whisk, then move to a spatula (watch the video above to see how it comes together). The mixture will be very liquidy at first, but it will start to thicken up. When you stir with the rubber spatula, be sure to scrape the bottom often, as the grits have a tendency to cake up there (which won’t affect the flavor, but which will be a pain to clean off later).
- Feel free to splash in more milk as needed while the grits cook. They should look creamy and should swirl easily. If they start to look gritty, or if the edges start to look dark, it’s a sign you need more milk.
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Jay says
Use fresh grits and have way way too much liquid.
Charlie says
Hello!
Are the brands of grits that you mentioned, are they treated with lime or lye solution?
Nicki Sizemore says
Hi Charlie! The brands I mentioned are made with just stone-ground corn, not hominy, which is treated with lye.
Cidalia says
Looks delicious! I used to have this as a kid but haven't made it before myself but I will try it today! Thanks Nicki!
Nicki Sizemore says
Thank you so much, and I hope you enjoy the grits!!
Mary says
Hi:
I would love to try your recipe for creamy grits! They look delicious.
However, in the video you put in 3 cups of water and 3 cups of milk but the recipe says 2 cups of milk?
Which amount should I use?
Thank you
Nicki Sizemore says
Hi Mary! You should follow the measurements as written here (2 cups of milk). I ended up reducing the amount in the recipe, as I've found that different brands of grits/polenta can absorb liquid differently (you can always add more milk, but you can't take it out š). I hope you enjoy the recipe!
ashok says
Guys, Thanks For sharing this Great Recipe. My Family Loved it. I am definitely sharing this recipe and this website with my friend. Hope they also love it. Thank you again for sharing such a great recipe.
Nicki Sizemore says
I'm so happy to hear that you and your family enjoyed!
Cariolyn Riddle says
I lost interest in finding the recipe because there is waaaaayyyyyy too much intro. I don't need a life story when I'm looking for a recipe.
Case says
You can click ājump to recipeā to jumĆ³ straight to the recipe. If we didnāt care for stories, we could just read the instructions that come on the label..
Karen says
can you use chicken broth instead of water?
Nicki Sizemore says
Hi Karen, I prefer to use water since it lets the sweet corn flavor shine through, but you can use stock instead if you prefer (just note that the stock will overpower the corn flavor a bit). Happy cooking!
karen says
thank you so much..... just found out I am allergic to potatoes and pork....... i hve been trying to find a āsubstituteā for mashed potatoes because they hve always been my favorite..... i have never tried grits before...... i am super excited about trying your recipe... just want to find something that reminds me of the potatoes......??? Wish me luck!
Nicki Sizemore says
Best of luck to you, Karen!! I know how hard it can be to have to cut foods out of your diet, but hopefully this journey will enhance your health. I often eat grits in place of mashed potatoes and hope you will love them too!
Erin says
These grits turned out perfect!
Nicki Sizemore says
Woohoo!
Michelle says
I have read several recipes for grits. Some say 3 to 1 ratio most say 4 to 1 ratio. You say 5 to 1 ratio. Can you explain please I explain I donāt know which one to use.
Also can you cut the recipe I. Half?
Thank You
Nicki Sizemore says
Hi Michelle! I prefer a 5-to-1 ratio, which yields super creamy, luscious grits. A 4-to-1 ratio will give you a thicker results. Neither is right or wrong, but I find the 4-to-1 ratio a bit stodgy (but it's a preference). I don't recommend a 3-to-1 ratio, as the grits will be too thick and will be hard to clean from the pan. Yes, you can cut the recipe in half - just be sure to use a small pot, otherwise there will be too much surface area and the liquid will evaporate too quickly. I hope this helps!