Simple Southern grits — coarse cornmeal slowly simmered in salted water until creamy and smooth. A comforting, versatile breakfast staple.
Grits are a Southern breakfast staple — creamy, comforting ground corn simmered to a smooth, porridge-like consistency. Humble and endlessly versatile, they're a blank canvas for butter, cheese, shrimp or a runny egg. Warm and soothing, they're the kind of simple food that quietly wins everyone over.
Prep 2 min
Cook 15 min
Total 17 min
Easy
Preparation
- Bring the water and salt to the boil, then add the grits, reduce the heat, and cover, stirring occasionally.
- Cook for approximately 15 minutes, or until the grits reach your desired consistency.
- Cool slightly, then serve.
Tips from the ZestyPlate Kitchen
- Whisk the grits in gradually and stir often to keep them smooth and lump-free.
- Cook them low and slow; the longer and gentler the simmer, the creamier the result.
- Add more liquid as needed — grits thicken as they cook and again as they cool.
- Stir in butter, cream or cheese at the end for richness and a silky finish.
Frequently Asked Questions
Both are ground corn, but grits are usually made from white dent corn and ground differently, giving a slightly different texture and flavour from Italian polenta.
Cook them with milk or part-cream instead of all water, stir often, and finish with butter or cheese for a rich, smooth result.
Yes — reheat gently with a splash of liquid to loosen them, as they firm up considerably once cooled.
Both — savoury with cheese, butter and an egg is classic, but grits are also lovely sweetened with a little sugar or honey.
