Old Fashioned Southern Grits | Nik Snacks ~ Nik Snacks

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On 6:00 AM by Nikki @ NikSnacks in , , , , , , , ,    No comments

There are only TWO kinds of grits: good and bad. Let me tell you how to make some good ones.

Grits are a staple in the modern Southern kitchen. Made for breakfast (with butter, jam, jelly, cheese or sugar for garnish and flavorings) 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.

Don't have grits in your pantry? Use cornmeal. 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 and instant or quick cooking grits. White corn grits are usually smoother and silky when finished. And so are these. Enjoy.

Old Fashioned Southern Grits
Yield: 4 servings, 1/2 cup each

1 cup grits
1 cup milk
3 cups water


1. Boil 3 cups of salted water (3 tsp of salt is PLENTY)
2. Stir in 1 cup of grits (any kind--white, yellow, stone ground, but NOT INSTANT GRITS)
3. Add 1 cup milk (or cream, coconut milk, oat milk, etc.) Stir.
4. Lower heat to LOW. Cover. Let cook 20 min.
5. Season with salt & pepper to taste. Garnish with whatever.
Serves 4.