easy grits

These ultra creamy and luscious grits (which, by the way, can also be called polenta!) are a fabulous side dish or bed for meats, fish or vegetables (try them with these coconut-sriracha shrimp with kale—click HERE&nbsp;to get the recipe!). They’re also a wonderful accompaniment to a traditional Southern-style breakfast. The grits are naturally rich so don’t require much butter, but feel free to add more (or less) to taste. You can also throw in a handful or two of shredded cheddar or grated Parmesan to make cheesy grits. Don’t miss the tips and video above! Also, be sure to buy whole grain grits or polenta (stoneground, if you can find them), not the instant kind. Bob’s Red Mill is a trustworthy supermarket brand.

Creamy Grits from Scratch

water

milk

Salt

grits or polenta (not instant)

butter

In a medium heavy saucepan, combine the water and milk and bring it to a boil (keep an eye on the pot, as the milk can boil over!). Season the liquid generously with salt, then whisk in the grits. Bring the mixture back to a boil while whisking. Continue whisking for 2-3 minutes, or until the grits are slightly thickened (the mixture will still be quite liquidy, and that’s okay).

Reduce the heat to low and partially cover the saucepan (there should be a small crack so that some steam can escape). Cook, stirring often with a rubber spatula, until the grits are tender and thickened, about 30-40 minutes (they should feel soft on the tongue, not gritty). Feel free to splash in more milk as needed while cooking if the grits start to look really thick—they should be creamy and should swirl easily. Stir in the butter. Season the grits generously with salt (this is key for flavor—you will need more than you think!).

Remove the saucepan from the heat and cover it until you're ready to serve, up to 30 minutes. If you want to hold the grits for longer, drizzle a bit of milk over the surface before covering (this will help prevent a skin from forming)—they can sit out for up to 1 hour. Before serving, reheat the grits over low, stirring and adding more milk if needed.

This is simply coarse ground cornmeal cooked until&nbsp;it is a thick but flowable texture. Perfect for breakfast with butter and maple syrup or for serving alongside pot roast, pork ragu or saucy shrimp dishes.

Grits

kosher salt, (plus extra)

(207 g) coarse ground yellow cornmeal, (we prefer stone-ground)

black pepper

Place liquid and 1 teaspoon salt in a large heavy bottom pot over medium-high heat and bring to a boil. Sprinkle cornmeal in slowly, whisking all the while until it is all added and cornmeal is combined with liquid. Turn heat down to low until the mixture barely simmers and whisk frequently - almost constantly - until mixture is thickened and smooth. As the liquid absorbs and the mixture thickens you will be able to see whisk marks in the grits, but do not overcook. The mixture should remain fluid; you want the mixture to be able to flow from a spoon. Total cooking time will be about 20 to 25 minutes and they should be creamy and tender. Do not rush cooking or the grits will not soften adequately. Add more liquid if necessary if they firm up to quickly.

Remove from heat and whisk in butter until incorporated. Taste and season generously with pepper and more salt, if desired.

While freshly made grits are the best - they firm up tremendously upon cooling - you can make them up to two hours ahead and reheat them if absolutely necessary. Add a bit of water to the grits and place over low heat. Stir to re-loosen the grits, incorporate with the water and heat until hot all the way through. Serve immediately.

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Creamy Grits from Scratch

Grits

Top 2 easy grits recipes from across the web

The most viewed easy grits recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Creamy Grits from Scratch

Grits

The most viewed easy grits recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine