Grits
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3 Ingredients
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17 min total
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Serves Serves 1
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Easy
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United States
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Breakfast
Recipe byThe ZestyPlate Kitchen
Southern grits: coarse cornmeal slowly simmered in salted water until creamy and smooth. A comforting, versatile breakfast staple.
Grits are a Southern breakfast mainstay: ground corn simmered slowly into a smooth, porridge-like bowl. They are about as humble as food gets, and they take well to almost anything, from butter and cheese to shrimp or a softly poached egg. Warm and quietly satisfying.
Jump to recipe
Prep 2 min
Cook 15 min
Total 17 min
Easy
Scale:
- 1/4 cup Grits
- 1 tsp Salt
- 1 cup Water
Nutrition (per serving)
205
kcal
4g
Protein
47g
Carbs
1g
Fat
Estimated per serving. How we calculate this.
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 keep stirring so they stay smooth and free of lumps.
- Cook them low and slow; a longer, gentler simmer gives a creamier result.
- Top up with liquid as you go, since grits thicken while cooking and again as they cool.
- Finish with butter, cream or cheese for richness and a silky texture.
Frequently Asked Questions
Both are ground corn, but grits are typically made from white dent corn and ground differently, which gives a texture and flavour distinct from Italian polenta.
Cook them in milk or part-cream rather than all water, stir often, and finish with butter or cheese for a rich, smooth bowl.
Yes, just reheat gently with a splash of liquid to loosen them, as they firm up a lot once cold.
Either works. Savoury with cheese, butter and an egg is the classic, but a little sugar or honey makes them lovely too.
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