Breakfast

Grits

How to make the best Southern style grits for breakfast

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Grits have been a staple in the south for centuries. 3/4 of the grits sold in the U.S. are sold in the south. That makes us experts on grits, don’t ya think?!? Traditionally grits were ground on a stone wheel at the local grist mill.
 
You can still get stone ground grits and that is my personal preference. One rule we follow in the south – never, ever use instant grits!
 
I remember as a small child, my Daddy would sprinkle a little sugar on grits so that I would eat them. I think many southern parents might use this technique to get children acclimated to grits. When you grow up though, you eat your grits with salt, pepper, and a pat of butter. Real butter!
 
You’ll see grits on menus all over the country these days since southern food is a trend these days. I’m sharing my recipe for making the perfect grits you’ll love every time.
 
After you get the hang of this basic grits recipe, try Shrimp and Grits or Blackberry Grits.
 
 
Ingredients
 
  • 2 c Water
  • 2 c Heavy Cream
  • 1 c Stone Ground Grits
  • 1 tsp Salt
  • Cracked Black Pepper, to taste
  • 4 tbs Butter, plus more for serving
 
Southern Stone Ground Grits
 
Add water and heavy cream to a medium sauce pan and bring to a boil over medium high heat. Add salt and pepper.
 
When the cream and water are boiling, add the grits slowly, stirring as you add them.
 
 
 How to cook grits
 
Cover the pot with a lid and reduce the heat to medium low, simmer for 20 minutes or until thickened. Stir the grits every 5 minutes during cooking.
 
When cooking is finished, add 4 tablespoons of butter and stir until melted.
 
Serve hot with a pat of butter.
 

How to Make Grits

 Perfect Creamy Grits
 

Common Questions About Grits

How are grits made? Grits were originally made at a grits mill where the power of stones, powered by a water wheel, would grind corn to make the grits. Today, grits are still made this way along with modern manufacturing technology.

Why are grits so popular in the South? Grits are a survival staple food that were taught to settlers in the Southern states by the native American people. Through tradition and being so economical, grits have remained popular.

Are grits unhealthy? Plain grits are better for you but not very flavorful. The additions of salt, butter or cheese can add higher levels of sodium and fat that you should be aware of.

What is the best brand of grits? Stone ground grits are preferable so look for those. I’ve left a couple of my personal favorites in the recipe card as suggestions.

Which is better, white or yellow grits? There is no noticeable difference in taste, it’s a matter of preference.  

 

Southern Style Grits Recipe

Southern Style Grits Recipe
Prep Time 2 minutes
Cook Time 20 minutes
Total Time 22 minutes

Ingredients

  • 2 c Water
  • 2 c Heavy Cream
  • 1 c Stone Ground Grits
  • 1 tsp Salt
  • Cracked Black Pepper, to taste
  • 4 tbs Butter, plus more for serving

Instructions

  1. Add water and heavy cream to a medium sauce pan and bring to a boil over medium high heat. Add salt and pepper.
  2. When the cream and water are boiling, add the grits slowly, stirring as you add them.
  3. Cover the pot with a lid and reduce the heat to medium low, simmer for 20 minutes or until thickened. Stir the grits every 5 minutes during cooking.
  4. When cooking is finished, add 4 tablespoons of butter and stir until melted.
  5. Serve hot with a pat of butter.

Notes

Depending on the brand of grits being used, be sure to check the label for instructions and cooking times as they may vary.

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Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 347 Total Fat: 55g Saturated Fat: 35g Trans Fat: 2g Unsaturated Fat: 16g Cholesterol: 65mg Sodium: 511mg Carbohydrates: 12g Fiber: 1g Sugar: 4g Protein: 4g
 
See it at the following:
Full Plate Thursday

 

 

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4 Comments

  • Reply
    Summer
    September 26, 2016 at 2:54 pm

    This looks really nice ♥

    summerdaisycottage.blogspot.com

  • Reply
    Miz Helen
    October 11, 2016 at 2:53 pm

    Congratulatitons!
    Your recipe is featured on Full Plate Thursday and pinned to our Full Plate Thursday Features Board. Enjoy your new Red Plate and thanks so much for sharing with us!
    Come Back Soon,
    Miz Helen

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