foods and cuisines

Grits | The satisfying, indulgent, and delicious dish that will make you feel like a king


Grits are a type of porridge made from boiled cornmeal. Hominy grits are a type of grits made from hominy – corn that has been treated with an alkali in a process called nixtamalization, with the pericarp (ovary wall) removed. Cooked in warm salted water or milk and considered a soup.

How to Make Grits Recipe


  • 2 1/2 cups (590ml) water
  • 1/2 teaspoon kosher salt, plus more as desired
  • 1/2 cup (85g) yellow or white corn grits, preferably stone-ground (optionally rinsed, see note)
  • 2 tablespoons (30g) unsalted butter


  • In a 2-quart saucepan, combine water and salt and bring to a boil. While whisking, sprinkle in grits, then return to a boil. Reduce heat to low, cover, and cook, whisking and scraping bottom well every 2 to 3 minutes, until you reach your desired consistency: runny with some remaining gritty texture, about 30 minutes; thick and creamy but flowing, about 45 minutes; or stiff and able to hold its shape while barely flowing, about 1 hour. Whisk in extra water, a tablespoon or two at a time, at any point if your grits become thicker than you’d like. (If your grits are fully cooked but too thin, you can speed up the thickening by cooking them uncovered, which will allow steam to escape more quickly.)

  • Whisk in butter until fully melted and incorporated, then remove from heat. Season with additional salt, if needed.
  • Serve as desired.
  • Special Equipment

    2-quart saucepan, whisk


    If desired, you can rinse stone-ground grits in a fine-mesh strainer, then drain well and whisk into the water as per the recipe; this can clean them of any dust or debris that might have gotten mixed into the bag during the milling process.

What do grits taste like?

What Do Grits Taste Like? Finished grits should be thick, smooth, and have a mild flavor. Grits tend to taste like what you mix with them, so they are often made with added salt, butter, and cheese. They should not taste raw or “

Is grits a rice?

Very simply put, “grits” are made from corn (it’s basically ground dried corn; a cornmeal porridge), while rice is…well, rice. They are completely different things.

Why do people eat grits?

“Instant grits are what 95% of the people in the world who love grits are eating because it’s accessible, it’s affordable, it is filling, and it’s comforting,” says Murray, author of Grits: A Cultural and Culinary Journey Through the South.

What country eats grits?

Southern United States
Grits is a food of Native American origin that is common in the Southern United States, mainly used in breakfast. It consists of coarsely ground corn. When made from hominy, it is referred to as hominy grits.

How is corn turned into grits?

Stone-ground grits, like we make here at The Old Mill, are finely ground, dried and hulled white or yellow corn. We stone-grind the corn into grits using water-powered, large and heavy stones.

What are the health benefits of grits?

They are also high in B vitamins, such as niacin, thiamin, riboflavin and folate, either naturally occurring in the corn kernel or added back after processing. B vitamins help keep metabolism, cells and energy levels healthy. Grits are also rich in lutein and zeaxanthin, two antioxidants that keep eyes healthy.

What is the best way to eat grits?

Grits can be served sweet with butter and sugar, or savory with cheese and bacon. They can serve as either a component of breakfast, or a side dish at dinner. #SpoonTip: Cheese should be added during the last 2-3 minutes of cooking with the pot removed from direct heat.

What are the different types of grits?

There are four basic varieties of grits: traditional stone-ground, quick-cooking, instant, and hominy
User Review
0 (0 votes)