Creamy Grits Recipe

Ingredients

• 710 ml (3 cups)water
• 710 ml (3 cups)milk
• 57 g (¼ cup)butter
• 7.5 ml (1½ teaspoons)salt
• about 240 g (1½ cups)quick grits
• about 110 g (1 cup), optionalcheese

Instructions

1. 1

   Heat the liquid

   Add the water, milk, butter and salt to a large pot. Bring to a gentle boil over medium-high heat, stirring frequently.

2. 2

   Whisk in grits

   Pour in the grits gradually while whisking continuously. Reduce the heat to low and keep whisking for 1 minute.

3. 3

   Cook covered

   Cover the pot and stir well every 4 to 5 minutes. Scrape along the bottom as you stir to stop the grits sticking or burning.

4. 4

   Check the texture

   Cook for 25 to 30 minutes, until the grits are thick and creamy.

5. 5

   Serve the grits

   Spoon the grits into a serving bowl and, while they are hot, top with a slice of butter.

6. 6

   Add optional cheese

   For cheese grits, stir in 1 cup of your preferred cheese once the grits are fully cooked and still hot.

What are grits?

Grits are a Southern American dish made from ground corn, cooked until soft and spoonable. They are often served as a savoury side or breakfast, though sweet toppings can work too.

This version cooks quick grits in a mixture of milk and water with butter. The dairy gives the finished bowl a creamy quality, while optional cheese makes it richer and more savoury.

Nutrition and macros by portion

The nutrition label shows one serving as written: 246 calories, 7g protein, 35g carbs, 9g fat.

Most of the carbohydrates come from the grits, while the milk and optional cheese contribute protein. Butter, milk and cheese contribute much of the fat. Pair a serving with vegetables or another protein-rich dish for a more balanced plate.

Choosing the ingredients

Quick grits: Use the quick-cooking kind specified here, rather than assuming stone-ground grits will cook in the same time. Different grits can vary in texture and cooking time.

Milk and water: The combination makes a creamy base without relying on milk alone. Use the milk you normally keep on hand.

Whisking without lumps

Add the grits gradually while whisking all the time. This helps distribute them through the hot liquid instead of letting them clump together.

Lower the heat after adding them and whisk for the full minute. Once covered, stir every 4 to 5 minutes and scrape the base of the pot.

Knowing when they are ready

Texture: The recipe gives a cooking range of 25 to 30 minutes; look for grits that have thickened and become creamy. If they are not there yet, continue cooking and check again.

Sticking: Grits can settle on the bottom, so scrape there each time you stir. Keep the heat low during the covered cooking stage.

Serving them

Serve the grits hot, with a slice of butter on top as directed. For a savoury finish, stir in the optional cheese after cooking while the grits are still hot.

They can also be served with your preferred sweet or savoury toppings. Keep toppings separate if people at the table want different styles.

Timing and batch size

The stated total time is 27 minutes, while the method allows 25 to 30 minutes for the grits to thicken. Allow for the longer end of that range if needed.

This recipe makes 6 servings. Stirring at the suggested intervals is part of the cooking process, so stay nearby while the pot is on the hob.

Recipe notes & tips

• Measure out the grits before you start so you can add them steadily.
• Whisk continuously as you pour the grits into the hot liquid.
• Keep the heat low after the grits go in.
• Scrape the bottom of the pot thoroughly every time you stir.
• Add cheese only once the grits are cooked and still hot.
• Serve promptly for the creamiest texture.

Variations

• Cheese grits: Stir in your favourite cheese once the grits are cooked and hot.
• Sweet topping: Serve plain grits with a sweet topping of your choice.
• Savoury topping: Add a savoury topping at the table to suit each serving.
• Extra creamy: Replace some of the water with additional milk, keeping in mind that the texture may change.
• Pepper finish: Add black pepper at the table for a simple savoury variation.

Common mistakes to avoid

• Adding the grits all at once: Pour them in gradually while whisking to help prevent lumps.
• Skipping the first whisk: Whisk for 1 minute over low heat after adding the grits.
• Leaving the base unstirred: Scrape along the bottom every 4 to 5 minutes to reduce sticking or burning.
• Cooking over high heat: Turn the hob to low after the grits are added.
• Adding cheese too early: Stir it in only when the grits are fully cooked and still hot.

How to store

Refrigerate leftover grits in a covered container and use within 3 to 4 days. Reheat gently in a saucepan, stirring and adding a little milk or water to loosen them if needed.

Frequently asked questions