Creamy, flavorful, FAST, affordable and perfectly seasoned just like you remember! Learn how to make grits, perfectly in just a few minutes. It’s EASY!
Nothing says Southern hot breakfast like a bowl of fresh, hot perfectly cooked, seasoned and creamy grits!
It's the perfect breakfast and can be combined with other breakfast food to make a DELICIOUS breakfast bowl (or you could just stir everything together on your plate like we did when I was a kid).
Either way, it's delicious to lap right up!
Try How to Make Instant Grits too!
Why This Recipe Works
- Uses the quick 5 minute style preparation.
- Fast
- Easy
- Affordable!
Here’s What You’ll Need:
- Quick Grits
- Water
- Salt
- Pepper
- Butter
- Milk
Optional:
Cheddar Cheese (because YUM!)
STEP by STEP Guide to Making Grits….
STEP 1.
Heat the water to boiling. Add the salt!
STEP 2.
Add the star and bring to a simmer (STIR STIR STIR).
Frequently Asked Questions (FAQ’s)
What Are They Made Out Of?
They are made out of hominy style corn! Hominy is corn that has part of the outer shell removed from the corn itself.
Then, that corn is ground into smaller bits and you get... you guessed it.... ! It’s delicious!
Is grits the same as polenta?
No, grits aren’t the same as polenta, but they taste very similar.
What Do Grits Taste Like?
They have a very slight corn flavor and that is more or less pronounced depending on how processed they are and how they are prepared.
A local stone ground product will likely have a more deep corn flavor.
The grocery store quick style (like we are using today) has less corn flavor but offers a wonderful palate to showcase the rest of your breakfast!
What To Do If They Become Too Thick to Dip Out?
- Add ¼ - ⅓ cup of water to the saucepan
- Break up the grits with a large spoon
- Set the heat to medium low
- Keep stirring, they will eventually loosen up, you might have to add a little more water.
- If you notice lumps, whisk quickly until lumps break up.
What Can I Add to Grits?
We love them with….
- Sausage,
- Bacon
- Cheese,
- Eggs
- Butter
- Green onion
- Tomato
- Cracked black pepper
My own dirty little secret…
I LOVE scooping them up on a corn chip! But shhhh…. That’s our secret.
How Long Do They Last?
A hot pot of freshly prepared will keep, as is, for about an hour, then they will thicken and become sticky. No worries, you can loosen them back up with water.
That said, after 2 hours, you will want to refrigerate the left overs. You can reheat by adding water and heating slowly and whisking.
My best advice is to just make what you want to eat right now and then make more later.
Can I Freeze Grits?
No, I wouldn’t freeze them after cooking. You CAN freeze the uncooked product however for longer keeping.
What Do I Serve With Grits?
Tips and Tricks
- Salt the water while the water is heating up. You’ll use much less salt this way.
- Once the water is boiling, add the grits and then stir well. You can allow the water to continue boiling until the grits start to thicken and then you’ll have to decrease the heat. (They like to bubble up when hot).
- Make a single serving by this recipe or multiply to make multiple servings.
Watch How To Make It
Would You Help A Gal Out?
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How to Make Grits
Ingredients
- 1 Cup water
- ½ teaspoon kosher salt
- ¼ teaspoon pepper
- 3 Tbs grits heaping
- 1 Tbs butter
- ¼ Cup whole milk
Instructions
- Bring water to a boil on the stove top over high heat. Add the salt and pepper while you are waiting for the water to boil. You can also add the butter, I usually do.
- Just as water starts to boil, pour in the grits. Stir. Stir frequently. As the grits start to boil hard, turn the heat down to medium. Eventually the water will cook down and the grits will start to thicken, bubble and spring out of the pan onto your arm (be careful they are hot). Keep stirring. Stir some more.
- Just as the grits are becoming thick like the consistency of pudding, add the milk. Stir some more. Wait at least 1 minute, but they are ready to eat whenever they are the consistency you like. I like mine thick like pudding. Some people like there's a little more soupy. You be the judge. They will become thicker the longer you allow them to cook.
- Remove from the heat and allow to cool for a minute or two. Taste and add more salt and pepper if needed.
Notes
- Salt the water while the water is heating up. You’ll use much less salt this way.
- Once the water is boiling, add the grits and then stir well. You can allow the water to continue boiling until the grits start to thicken and then you’ll have to decrease the heat. (They like to bubble up when hot).
- Make a single serving by this recipe or multiply to make multiple servings.
Wendi J Spraker says
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