Old Fashioned Southern Grits
Old Fashioned Southern Grits Recipe
Old fashioned Southern grits are a creamy, comforting staple of Southern cooking. Made with just three simple ingredients - grits, milk, and water - this classic recipe delivers smooth, velvety grits that are perfect for breakfast with butter and jam, or as a savory side dish for dinner with shrimp or fried fish. This is how grits have been made in the South for generations.
Grits are a staple in the modern Southern kitchen. Made for breakfast (with butter, cheese or other garnish for flavoring) or for dinner (usually with shrimp or fried fish), ground corn never tasted so good.
The thing about cooking grits is that a little makes A LOT. It expands when it cooks and holds a lot of liquid in order to make them soft and palatable. The recipe below takes that fact into account.
What Are Grits?
Grits are coarsely ground corn that's cooked into a creamy, porridge-like dish. They're a cornerstone of Southern cuisine, eaten for breakfast, lunch, or dinner depending on how they're prepared and what they're served with.
How they're made: Dried corn kernels are ground into a coarse texture - coarser than cornmeal but finer than whole kernels. When cooked slowly in liquid, the grits release their starch and become creamy and smooth.
Where they come from: Grits have deep roots in Southern history, with origins tracing back to Native American cooking. The dish became a staple in the South and remains an essential part of Southern foodways today.
Why they're special: Unlike instant oatmeal or other quick breakfast grains, proper grits require time and attention. The slow cooking process transforms humble ground corn into something silky, comforting, and deeply satisfying.
Types of Grits: What to Buy
Not all grits are created equal. Here's what you need to know:
Stone-ground grits (the best): These are ground the old-fashioned way using stone mills, which preserves the corn's natural oils and germ. They have the most corn flavor, the best texture, and are worth seeking out. They take 30-45 minutes to cook.
Regular (old-fashioned) grits: These are more processed than stone-ground but still deliver good flavor and texture. They cook in about 20 minutes. This is what most grocery stores carry and what this recipe uses.
Quick grits: More finely ground and partially cooked, these are ready in 5-10 minutes. They're convenient but lack the depth of flavor and satisfying texture of regular or stone-ground grits.
Instant grits (avoid!): These come in packets, just need hot water, and are honestly not worth eating. No decent Southern cook would make instant grits. They're gummy, bland, and lack any real corn flavor.
White vs. yellow grits: White corn grits are usually smoother and silkier when finished. Yellow grits have a more pronounced corn flavor. Both are traditional - it's just personal preference.
Can you use cornmeal or polenta? Don't have grits in your pantry? You can use cornmeal in a pinch, though the texture will be different. Polenta is yellow cornmeal but ground in such a way that the grain produces a chewier finish. Stay away from the tubes of pre-cooked polenta. While polenta and grits are similar, they're not identical - but in a pinch, they can substitute for each other.
How to Make Perfect Old Fashioned Grits
The key to great grits is patience and the right ratio of liquid to grits. This recipe uses both water and milk for the best flavor and creaminess.
The ratio: 1 cup grits to 4 cups liquid (3 cups water + 1 cup milk). This makes a generous amount - remember, grits expand significantly as they cook!
The process:
- Boil salted water
- Stir in grits
- Add milk
- Lower heat and cover
- Cook low and slow for 20 minutes
- Season and serve
Why add milk: The milk (or cream, coconut milk, oat milk, etc.) adds richness and helps create that signature creamy texture. You can use all water if you prefer, but milk makes them extra silky.
Tips for Perfect Grits Every Time
Salt the water generously: Don't be shy with salt - 3 teaspoons for 3 cups of water is plenty. Grits need proper seasoning or they'll taste bland.
Stir as you add the grits: Pour the grits into the boiling water in a steady stream while stirring constantly. This prevents lumps from forming.
Keep the heat LOW: Once you've added the milk and brought everything to a simmer, turn the heat to low and cover. High heat will cause the grits to scorch on the bottom of the pot.
Stir occasionally: Lift the lid and give them a stir every 5-7 minutes to prevent sticking and ensure even cooking. Scrape the bottom of the pot to prevent burning.
Add more liquid if needed: If your grits get too thick before they're tender, add a little more water or milk and keep cooking. They should be creamy, not stiff.
Taste for doneness: Grits are done when they're tender and creamy with no gritty texture. They should have a smooth, porridge-like consistency.
Let them rest: After cooking, let the grits sit covered for a few minutes. They'll continue to absorb liquid and become even creamier.
How to Serve Southern Grits
Grits are incredibly versatile. Here's how to serve them:
For breakfast (sweet):
- Butter and sugar
- Butter and jam or jelly
- Honey or maple syrup
- Brown sugar and cinnamon
- Fresh berries
For breakfast (savory):
- Butter, salt, and pepper
- Topped with fried eggs and bacon
- With sausage gravy
- Cheese grits with scrambled eggs
For dinner:
- Classic shrimp and grits
- Alongside fried fish
- Under braised short ribs or oxtails
- With fried chicken
- Topped with sautéed greens
- As a base for stews and gravies
The Southern way: In the South, grits are most commonly served savory - with butter, salt, pepper, and maybe some cheese. But plenty of folks eat them sweet for breakfast, especially children.
Cheese Grits Variation
Want to make cheese grits? It's easy:
When the grits are done cooking, stir in:
- 1-2 cups shredded sharp cheddar cheese
- 2-4 tablespoons butter
- Salt and pepper to taste
- Optional: garlic powder, hot sauce, or a pinch of cayenne
The cheese will melt into the hot grits, creating an incredibly creamy, rich side dish that's perfect with everything from fried chicken to shrimp.
Storing and Reheating Grits
Storage: Store leftover grits in an airtight container in the refrigerator for up to 5 days. They will thicken considerably as they cool.
Reheating:
- Stovetop (best): Add grits to a pot with a splash of milk or water. Heat over low heat, stirring frequently, until hot and creamy again.
- Microwave: Add a splash of liquid, cover, and microwave in 30-second intervals, stirring between each.
The texture tip: Grits thicken dramatically when cold. Always add extra liquid when reheating - start with 2-3 tablespoons of milk or water per cup of grits and add more as needed.
Can you freeze grits? You can freeze cooked grits for up to 3 months, but the texture may change slightly. Thaw in the refrigerator overnight and reheat with extra liquid, stirring constantly.
The Great Grits Debate: Sugar or No Sugar?
Let me settle this once and for all: Sugar does NOT go on grits.
As the saying goes: "Sugar don't go on grits." Period.
The savory camp (where I firmly stand): Real Southern grits are savory. They're meant to be seasoned with salt, pepper, and butter. Maybe some cheese if you're feeling fancy. But sugar? Absolutely not. Grits are ground corn - they're a vegetable side dish, not oatmeal.
The sweet camp (bless their hearts): Some folks, especially children and those who didn't grow up eating grits, treat them like cream of wheat or oatmeal. They add sugar, honey, or jam and eat them sweet for breakfast.
My take: I'm a savory grits lover through and through. Grits should taste like corn, butter, and salt - not like a bowl of sugar. If you want something sweet for breakfast, have oatmeal. Grits deserve respect, and that respect means keeping them savory.
That said: If you grew up eating sweet grits and that's what you love, I'm not going to stop you. Food is personal, and family traditions matter. Just know that if you serve sweet grits to a real Southerner, you might get some serious side-eye.
What to Do With Leftover Grits
Don't throw out leftover grits! They transform into some of the best Southern dishes. Here's what to make:
Grit Cakes (Fried Grits): Pour leftover grits into a loaf pan or glass dish and refrigerate until completely firm (at least 4 hours or overnight). Slice into 1/2-inch thick rounds or squares. Dredge in flour, then fry in butter or oil until golden and crispy on both sides. Serve for breakfast with eggs, or as a side dish for dinner. These are INCREDIBLE.
Breakfast Casserole: Mix leftover grits with beaten eggs, shredded cheese, diced ham or sausage, and chopped peppers and onions. Pour into a greased baking dish and bake at 350°F for 30-40 minutes until set. Perfect for feeding a crowd at brunch.
Shrimp and Grits: Reheat your grits with a splash of milk or cream until creamy. Top with sautéed shrimp, bacon, garlic, and a rich gravy made from the pan drippings. This is one of the most iconic Southern dishes, and leftover grits make it even easier.
Grits Hushpuppies: Mix leftover grits with cornmeal, flour, diced onions, and a little baking powder. Form into balls and deep fry until golden. These crispy fritters are perfect alongside fried fish or as an appetizer.
Grits Croquettes: Mix leftover grits with diced ham, tuna, or cooked vegetables. Form into patties or balls, coat in breadcrumbs, and fry or bake until crispy. These make great appetizers or a light lunch with a salad.
Grits Fritters: Similar to croquettes but with a looser batter. Mix grits with eggs, flour, and seasonings, then drop spoonfuls into hot oil and fry until golden. Serve with hot sauce or syrup (if you're one of those sweet grits people).
Add to Soup: Stir leftover grits into soups or stews as a thickener. They add body and a subtle corn flavor that works beautifully in chicken soup, vegetable soup, or chili.
The key: Leftover grits are actually a gift. Once they're cold and firm, they can be transformed into crispy, golden treats that might be even better than the original bowl of creamy grits.
Grits vs. Polenta: What's the Difference?
People often ask if grits and polenta are the same thing. The short answer: they're very similar but not identical.
Grits:
- Made from white or yellow dent corn
- Coarser grind
- Southern American tradition
- Often made with milk for creaminess
- Typically served softer and creamier
Polenta:
- Made from yellow flint corn (usually Italian varieties)
- Can be ground fine or coarse
- Italian tradition
- Often made with just water
- Can be served soft or firmed up and sliced
The practical answer: In most recipes, you can substitute one for the other and get good results. The cooking method is essentially the same. But purists will tell you they're different products with different flavors and traditional uses.
Common Grits Mistakes to Avoid
Using instant grits: Just don't. They're gummy and flavorless. Spend the extra 15-20 minutes and make real grits.
Not salting enough: Grits need generous seasoning or they'll taste like wallpaper paste. Salt the cooking water well.
Cooking on too high heat: High heat causes grits to scorch on the bottom and bubble violently on top. Keep it low and slow.
Not stirring: If you don't stir occasionally, the grits will stick to the bottom and burn. Give them attention.
Serving them too thick: Grits should be creamy and pourable when done, not stiff. Add more liquid if needed.
Adding mix-ins too early: If you're making cheese grits or adding butter, wait until the grits are fully cooked before stirring them in. Adding cheese too early can make it stringy.
Why These Old Fashioned Grits Work
The 3:1 water-to-milk ratio: Using mostly water with some milk gives you creamy grits without being too rich. The water cooks the grits, the milk adds richness.
Generous salt: Properly salted cooking water means properly seasoned grits. You can't add enough salt at the table to fix under-salted grits.
Low and slow: Cooking grits low and slow allows them to fully hydrate and become creamy without scorching.
Simple is best: This recipe doesn't try to do too much. Good grits let the corn flavor shine through.
The Southern Tradition of Grits
Grits aren't just food in the South - they're tradition. They're what your grandmother made on Saturday mornings. They're what you eat with your fish fry. They're comfort in a bowl.
Growing up in the South, grits were never questioned. You just knew how to make them, like you knew how to make sweet tea or say "yes ma'am." They were on the breakfast table alongside eggs and bacon, or on the dinner table under a pile of shrimp and gravy.
This recipe is the way grits have been made for generations - simple, straightforward, and absolutely delicious. No fancy ingredients, no complicated techniques. Just good, old-fashioned Southern grits.
Old-Fashioned Southern Grits
Ingredients
- 1 cup grits
- 1 cup milk
- 3 cups water
Instructions
- Boil 3 cups of salted water (3 tsp of salt is PLENTY)
- Stir in 1 cup of grits (any kind--white, yellow, stone ground, but NOT INSTANT GRITS)
- Add 1 cup milk (or cream, coconut milk, oat milk, etc.) Stir.
- Lower heat to LOW. Cover. Let cook 20 min.
- Season with salt & pepper to taste. Garnish with whatever.
Calories
69.10Fat (grams)
1.40Sat. Fat (grams)
0.77Carbs (grams)
11.12Fiber (grams)
0.41Net carbs
10.71Sugar (grams)
0.05Protein (grams)
2.85Sodium (milligrams)
40.12Cholesterol (grams)
4.90
Like this post?
About the author
Nikki Miller-Ka
Ms. Miller-Ka is a classically trained chef with a BA in English from East Carolina University and a Culinary Arts Associate Degree from Le Cordon Bleu-Miami.
Formerly, she’s worked as a researcher, an editorial assistant, reporter and guest blogger for various publications and outlets in the Southeast. She has also worked as a catering chef, a pastry chef, a butcher, a baker, and a biscuit-maker. Presently, she is a food editor, freelance food writer, and a tour guide for Taste Carolina Gourmet Food Tours.
Leave a reply
Leave a reply
Thank you for coming by! Don't make this visit your last!