Top 21 how to cook grits

Here are the top best how to cook grits public topics compiled and compiled by our team

Video How to cook grits

I can’t believe it’s taken me so long to devote a post to grits. Grits are one of my favorite comfort foods. They’re so easy to make from scratch, and with the right technique you get the most luxurious, creamy texture, without the need for any heavy cream or for loads of butter!

Creamy grits in a bowl with a serving spoon

I’m pretty sure I was in my early twenties before I first tried grits. Cornbread, corn pudding and creamed corn were all part of my childhood in the Midwest, but grits? Nope. But then I fell in love with a Southern boy. James is from Atlanta, and while I don’t remember the first time I ate grits, I do remember that it was with him and that they were loaded with cheddar cheese. Just like I fell hard for James, I fell in love with grits. And I’ve had a deep affection (to both) ever since. [Don’t miss the VIDEO below!]

Table of Contents

What are grits?

Traditionally, grits were made from boiled dried hominy, a type of corn that has been treated with a lime or lye solution, allowing the tough outer hulls to be removed. However, you can also make grits from simply dried ground corn (stone-ground cornmeal). Grits are usually made with American dent corn, which is lower in sugar than the fresh corn we eat on the cob.

How to make grits

Process of making grits from scratch in 4 steps

First of all, it’s important to buy good-quality grits! Bob’s Red Mill is a reliable supermarket brand, but you can also find a slew of stone-ground grits like these online.
To achieve a creamy texture, use 5 cups of liquid to 1 cup of grits. It will seem like way too much liquid at first, but I promise that the cornmeal will absorb it all. Use half water and half milk (regular or low-fat milk, whatever you drink) to achieve a creamy texture. Keep your eye on the liquid as it comes to a boil, since the milk can boil over.
You’ll want to use a heavy pot for these grits. Avoid a lightweight aluminum pots, as the bottom can burn.
Start with a whisk, then move to a spatula (watch the video below to see how it comes together). The mixture will be very liquidy at first, but it will start to thicken up. When you stir with the rubber spatula, be sure to scrape the bottom often, as the grits have a tendency to cake up there (which won’t affect the flavor, but which will be a pain to clean off later).
Feel free to splash in more milk as needed while the grits cook. They should look creamy and should swirl easily. If they start to look gritty, or if the edges start to look dark, it’s a sign you need more milk.
The grits will cook partially covered on your lowest heat. They should be bubbling and burping intermittently. Try to stir the pot every 5-10 minutes if you remember. (It’s okay if you don’t but you will get that caked on layer of grits on the bottom of the pan…)
Speaking of which, if you do have a stubborn grit layer on the bottom, a scraper like this works wonders for getting it loose. (And call me crazy, but I love to eat that skin layer!)

Creamy grits from scratch in bowl with 2 pats of butter

Grits vs. cornmeal

When shopping for grits, you might find hominy grits and/or cornmeal grits (such as Bob’s Red Mill brand). You might also see white grits or yellow grits (depending on the type of corn used). Stone ground grits are ground between traditional stone wheels and have a fabulous nutty flavor. It might seem confusing, but all are delicious and all are cooked in the same way! Just be sure that the grits you buy are coarse, not fine or “instant,” which won’t give you the same naturally sweet flavor and creamy texture.

I encourage you to experiment with different types of grits and different brands. Bob’s Red Mill grits are a good supermarket choice, as they’re readily available and consistently fresh. You can also mail order grits from sites such as Anson Mills.

Creamy grits from scratch in a serving bowl with a serving spoon

Grits vs. Polenta

Polenta is also made from boiled dried cornmeal. Unlike hominy grits, the corn used for polenta is not treated in an alkali solution to remove the hull. Polenta is also often made with Italian flint corn instead of American dent corn. However, you can cook grits and polenta in the the same way, and both are interchangeable in this recipe!

How to serve grits

Coconut sriracha shrimp and kale in bowl over grits

While I could be content with nothing more than a giant bowl and spoon (it’s love, people), grits also make for a fantastic side dish! They pair spectacularly with grilled, roasted and braised meats, fish and vegetables. One of my favorite meals of all time is this Coconut Sriracha Shrimp and Kale with Grits, which is like a healthy twist on shrimp and grits.I also often swap out the grains from the recipes in my book, Build-a-Bowl, for grits. Since they’re so mild, grits work well with sauces, like this green sauce (pictured below over sliced pork) or this salsa verde.

green sauce drizzled over polenta and pork on plate

You can also serve grits for breakfast, as is traditional in the South. I love to pair them with sausages, eggs and collard greens (or fried green tomatoes if it’s the season) for what has got to be one of the best breakfasts imaginable.

I hope you fall as hard for these grits as I did. (Just stay away from my husband. 😂)

FAQs

*This post contains Amazon and other affiliate links to products I use and love (from which I earn income, at no cost to you). Thank you or supporting From Scratch Fast!

What to serve with grits:

Easy Lamb Ragu
Creamy Coconut Shrimp with Kale
Grilled Pork Chops
Roasted Ratatouille
Baked Turkey Meatballs
Slow Cooker Meatballs
Instant Pot Pinto Beans with Bacon

Watch the video!

Stay connected

I’d love to answer any of your questions and see what you’re cooking!! Don’t forget to rate this recipe and leave a comment below. Follow along on Instagram, Facebook, YouTube & Pinterest, and be sure to tag @fromscratchfast so that I can share your creations!

Get the recipe!