The Only Grits Recipe You Need

How to make grits that are creamy, rich, and flavorful. We asked Chef Richard for his grits recipe, perfected over 20 years in Southern kitchens. These are so good!

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Grits are a classic Southern dish made from coarsely ground corn. With a texture like creamy porridge or polenta, grits offer a versatile base that works perfectly with both sweet and savory flavors. This recipe for grits is:

• Made with simple ingredients
• Amazingly creamy
• Foolproof and easy!

Trust us, Richard’s grits are amazing – this is the only recipe you need! Enjoy them with poached eggs, shrimp (like in shrimp and grits), as a side dish, or sweetened with brown sugar or honey butter for breakfast.

The Basic Ratio for Grits

To make Richard’s Southern-style recipe, use a 1:4 ratio of grits to liquid and add butter (a must) and cream (optional but delicious).

• Stone-ground grits: These offer the absolute best flavor and texture.
• Chicken stock or water: Stock bumps the savory factor. Stick with water for sweeter dishes with brown sugar and honey.
• Butter: My college roommate Jodi – who grew up eating Southern grits – swore by the power of butter. Trust me, it’s not optional!
• Cream: Add a splash of cream for the creamiest grits.
• Salt & Pepper: Salt is crucial to bring out the flavor. If the taste doesn’t pop, add a bit more salt. Don’t skimp on the pepper – another trick I learned from my roommate and Richard.

Our Tips for Making the Best Grits

Start with a boil: Bring your liquid, in our case, chicken stock, to a boil before adding the grits. Feel free to substitute the stock with water!

Whisk away lumps: Whisk the grits into the boiling liquid in a steady stream and continue whisking for about 2 minutes. Whisking prevents lumpy grits and makes them creamy.

Simmer, don’t splatter: After adding salt, pepper, butter, and cream, reduce your heat to low and simmer the grits for about 20 minutes (possibly longer, depending on your brand of grits), whisking occasionally. Low heat prevents messy splatters and keeps our grits creamy.

Customize with cheese: While our recipe below focuses on classic grits, you can stir in your favorite shredded cheese at the end of cooking for cheesy grits. I especially love a sharp white cheddar, parmesan, or a smoked Gouda. Some of our readers have also suggested cream cheese in grits.

Frequently Asked Questions

What are grits? Grits are similar to polenta or porridge and are made from coarsely ground corn (often dried hominy). They are a classic Southern dish with a creamy texture and a mild corn flavor.

What are the different types of grits? We love traditional or stone-ground grits with a coarser texture and a distinct corn flavor. They take the longest to cook. We use medium coarse ground grits (Bob’s Red Mill) and find they take about 20 minutes. Coarser grinds, like what you see from Anson Mills and Marsh Hen Mill, formerly Geechie Boy Mill, will take longer — closer to 45 minutes. Other types of grits include quick grits (finer grind for faster cooking) and instant grits (pre-cooked and dehydrated). We recommend stone-ground grits in our recipe below.

How can I prevent lumpy grits? Whisk your grits into boiling liquid in a steady stream and stir occasionally while cooking.

Help! My grits are too thick/thin. What do I do? If your grits are too thick, add a bit more hot liquid and stir until the desired consistency. If they are too thin, continue simmering uncovered until some liquid evaporates.

Serving Suggestions

• Breakfast: Top with eggs like fried, poached or scrambled eggs, add cooked bacon or sausage, or top with something sweet like honey butter, apple butter, or brown sugar.
• Shrimp and Grits: Classic Southern dish with plump, perfectly cooked shrimp and a savory spiced sauce. Here’s our Shrimp and Grits Recipe.
• Side Dish: Grits work alongside grilled chicken, meats, fish like salmon, or cooked vegetables like sautéed greens. I also love them with these Hot Honey Chicken Meatballs.