Grits Recipe

1. 1

   Bring the water to a rolling boil in a medium saucepan. You want it really boiling before you add the grits.

2. 2

   While whisking constantly, slowly pour in the grits and salt. Keep whisking for about a minute to prevent lumps from forming—this is the most important step for smooth grits.

3. 3

   Once the grits are incorporated, reduce the heat to low so they’re just barely simmering with tiny bubbles breaking the surface. Give them a stir every 5 minutes or so to prevent sticking.

   5 min
4. 4

   Let them cook for 20-25 minutes, stirring occasionally. They’re done when they’re tender and creamy, not gritty between your teeth. If they get too thick, add a splash of hot water and stir.

   20 min
5. 5

   Remove from heat and stir in the butter and shredded cheddar cheese. Mix until everything’s melted and incorporated into silky, cheesy perfection.

6. 6

   Taste and season with additional salt and pepper as needed—grits can handle quite a bit of seasoning, so don’t be shy.

7. 7

   Serve hot, garnished with chopped chives if you’re feeling fancy. These are best eaten immediately while they’re piping hot and creamy.

8. 8

   Calories: 235

9. 9

   Carbohydrates: 28g

10. 10

    Protein: 7g

Fat

1. 11

   Fat: 11g

2. 12

   Fiber: 2g

3. 13

   Sodium: 480mg

4. 14

   Calcium: 140mg (14% DV)

5. 15

   Iron: 2mg (11% DV)

6. 16

   Vitamin A: 350 IU (7% DV)

7. 17

   Seriously, use stone-ground grits, not instant. The flavor and texture difference is night and day.

8. 18

   Don’t walk away completely while they’re cooking—stir every 5 minutes to prevent burning on the bottom.

   5 min
9. 19

   Shred your own cheese from a block. Pre-shredded cheese has anti-caking agents that can make the grits grainy.

10. 20

    Keep a kettle of hot water nearby to thin them out if they get too thick.

11. 21

    Every brand of grits cooks slightly differently, so use the texture as your guide rather than the exact time.

12. 22

    Top with a fried egg, crumbled bacon, and hot sauce for a hearty Southern breakfast

13. 23

    Serve with sautéed shrimp, andouille sausage, and Cajun cream sauce for the iconic Lowcountry dish

14. 24

    Pair with grilled chicken, pulled pork, or ribs alongside coleslaw and cornbread

15. 25

    Top with braised short ribs, collard greens, and caramelized onions