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About This Recipe
Grits are a true southern staple that are just so satisfying and comforting. They serve as the perfect blank canvas for a variety of flavors and textures and can be enjoyed for any type of meal! Enjoy endless sweet or savory options for breakfast, or enjoy these buttery, creamy grits as a the perfect side dish for dinner!
One of my favorite ways to enjoy these grits is for a classic breakfast serving them alongside my cheesy scrambled eggs and oven bacon. Or toss these grits in a flavorful bowl alongside shrimp and garlic for a homemade replica of the classic Southern dish. These grits can also be served with favorite protein and roasted vegetables for a delicious dish!
If you’ve tried to cook grits at home before and they’ve turned out either too watery or hard as a rock, don’t give up! With this quick and easy method, you’ll be able to make the most delicious, fluffy, creamy grits perfect for any occasion with just a few simple steps!
Why You’ll Love These Quick Grits
- A breakfast staple! Finally learn how to get the creamiest grits!
- Super simple recipe that only requires 3 ingredients!
- Versatile! Enjoy as a side dish for breakfast, lunch or dinner!
- So many variations! Enjoy endless savory or sweet options!
- Lots of health benefits including a good source of complex carbs!
- Quick grits: this recipe works best using quick-cooking grits. If you like fluffier grits, they will need to cook longer than five minutes but it is still much faster than using stone-ground grits. Quick grits don’t need to be soaked but you can soak them if you prefer to lessen the cooking time. You can use quick grits made with white corn or yellow corn.
- Milk: I like to use a combination of water and milk (I used 2%) to get the creamy texture! You can use anything from skim milk to whole milk. I don’t recommend using anything super heavy like heavy cream as the quick grits have a hard time absorbing it and they end up milky.
- Salt and black pepper: you can adjust the amount of salt and pepper to your taste preference
- Butter: I prefer using unsalted butter so I can control the amount of salt to my preference. However, if you need to use salted butter just omit the additional salt or adjust based on your saltiness/taste preference.
- Gluten-free: grits are typically gluten-free however cross-contamination can occur in facilities so be sure to check the packaging if you have a severe gluten allergy or celiac. Look for brands that are certified gluten-free!
- Dairy-free: to make these grits dairy-free use dairy-free milk like unsweetened almond milk or cashew milk and diary-free butter.
- Cheese grits: you can’t go wrong with classic cheesy grits! Sprinkle some cheddar cheese or your favorite cheese blend!
- Sweet grits: like things sweet? Sprinkle these grits with a bit of sugar or drizzle of maple syrup.
- Shrimp and grits: such a southern staple! Serve these creamy grits with some sautéed shrimp.
How To Make
The full printable recipe is below, but let me walk you through the process so you know what to expect when you’re making it!
1. Add water, milk, salt and 2 teaspoons butter to a medium saucepan or pot (one that you have a fitted lid for). Bring to a boil. Have grits and a whisk ready and stand by.
2. As soon as you see the liquid start to boil, start whisking. Slowly start adding the grits, whisking them in as you go to help reduce clumps. Keep whisking the entire time adding the grits, taking about 30 seconds to add, and then for another 30 seconds.
3. Reduce heat to low. Cover with a fitted lid and cook until grits are cooked perfectly to your liking (for grits with a little bite about 5-8 minutes, for fluffier grits keep cooking for 10-15 minutes). Stir every 2-3 minutes with a wooden spoon scraping the bottom of the pot and sides to keep the grits from sticking to the pan.
4. Stir in remaining butter and black pepper. Taste and adjust salt as needed. Serve hot and enjoy!
While best enjoyed fresh, you can store leftover grits in an airtight container for 2-3 days. When ready to reheat, add a splash of water or milk to help restore their creamy texture, and heat in a small saucepan on the stove or in the microwave.
Helpful Tips
Grits will continue to thicken as they sit. To thin them out again just whisk in a little water.
More Ways To Enjoy Different Types of Grits
Savory Grits
- Cheese grits: sprinkle with cheddar cheese, white cheddar or pepper jack for a little kick!
- Bacon: sprinkle a little bit of bacon or ham on top of these grits for an extra boost of protein
- Egg: top grits with a fried egg (or cooked to your preference)
- Veggies: sprinkle with diced tomatoes, diced peppers, spinach, green onion or your favorite veggie!
- Hot sauce: like a good kick? Drizzle your favorite hot sauce on top of grits for extra flavor and spice
Sweet Grits
- Fruit: add some chopped fresh fruit like bananas, apples, or berries
- Sugar: sprinkle a little bit of brown sugar or granulated sugar to enhance the natural sweetness
- Honey: drizzle some honey or maple syrup to add a touch of sweetness
- Nuts: toss some toasted nuts like pecans or walnuts for added crunch (and healthy fats!)
- Spice: sprinkle some cinnamon or pumpkin pie spice on top (hello fall!)
Do I need to soak my grits before cooking?
No, you do not need to soak the grits before cooking if you’re using regular quick-cooking grits. However, if you prefer to soak them you can place them in a bowl of water for about 30 minutes before you’re ready to cook. When ready to cook, drain well and add to boiling water/milk. This can reduce your cooking time by roughly half.
Are quick grits the same thing as instant grits?
No, quick cooking grits are not the same as instant grits. Instant grits are precooked and dehydrated. These grits can be cooked by just adding hot water and are typically ready in about two minutes. Quick grits have a finer grind than regular grits, but still require anywhere from 5-15 minutes to cook. Quick grits have a smaller grind than stone ground grits which can take up to an hour to cook.
What do grits taste like?
Grits have a mild, slightly sweet flavor with a creamy texture (when cooked properly). Grits easily absorb other flavors so they’re great for being a versatile dish you can add your favorite flavor enhancers like butter, cheese, herbs, or spices. Their versatility makes them great for both savory and sweet dishes, allowing them to pair a wide range of ingredients and meal. Grits are often considered similar to polenta, cream of wheat, oatmeal, or rice.
What’s the difference in white grits and yellow grits?
The main difference between between the two type of grits is the type of corn used to make them. White grits are made from white corn and tend to have a milder flavor. Yellow grits are made from yellow corn and typically have a nuttier flavor and are preferable for savory dishes.
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How To Make Quick Grits
Ingredients
- 1.5 cups water (360g)
- 1/2 cup milk (120g) I used 2%
- 1/2 tsp salt or to taste
- 4 tsp unsalted butter (20g) divided
- 1/2 cup quick grits (92g)
- 1/4 tsp fresh cracked black pepper or to taste
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Instructions
- Add water, milk, salt and 2 teaspoons butter to a medium saucepan or pot (one that you have a fitted lid for). Bring to a boil. Have grits and a whisk ready and stand by.
- As soon as you see the liquid start to boil, start whisking. Slowly start adding the grits, whisking them in as you go to help reduce clumps. Keep whisking the entire time adding the grits, taking about 30 seconds to add, and then for another 30 seconds.
- Reduce heat to low. Cover with a fitted lid and cook until grits are cooked perfectly to your liking (for grits with a little bite about 5-8 minutes, for fluffier grits keep cooking for 10-15 minutes). Stir every 2-3 minutes scraping the bottom and sides to keep the grits from sticking to the pan.
- Stir in remaining butter and black pepper. Taste and adjust salt as needed. Serve hot and enjoy!
Notes
Nutrition Information
Nutrition is hand-calculated and accurate. No autocalulations! However, note that values can vary based on the brands you use and if you substitute ingredients.
