The Secret To Making Good Grits
The Secret To Making Good Grits isn’t really a big secret if you are from the south. Grandma made the best grits for breakfast and I’m sharing her secret to making a good pot of grits on the stove.
Making a good pot grits is a skill developed with practice. They are generally considered a southern food and as a southern girl, I grew up eating grits for breakfast.
Grits are a delicacy in the south and can be ordered in the finest of restaurants or your favorite fast-food spot.
Grandma’s grits were always the best to me and I remember standing by the stove and watching her stir the pot in anticipation of what was to come. She took her time and always added a little butter to the pot and stirred it in just before serving.
There are a plethora of other food items you can add to this grain treat. We enjoy cheddar cheese grits at our house. My Dad grew up during the depression eating grits and tomatoes as an entire meal. Now we add tomatoes to our Shrimp and Grits recipes.
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The most popular place to eat grits is at home as a nice hot breakfast any time of the year. We have a family tradition of enjoying Crockpot Grits at my daughter’s home on Christmas morning.
My Grandma made the best and I’m about to reveal her secret of how to cook grits on the stove.
Grandma’s Secret to Making Good Grits
Grandma always cooked grits from scratch and that is what we are talking about here. Trust me on this, instant grits simply do not taste the same. Nothing wrong with instant but cooking from scratch is always better.
Cook on low for a long time
Cook grits low and long, stirring often, and salt the water before adding the grits.
Allow the water to come to a complete rolling bowl then stir in the grits with a whisk while adding to prevent lumps.
It’s true that according to the package directions for quick grits, they are ready to eat in about 5 minutes but if you really want to make a good tasty pot of grits, turn the burner down on low, place a lid on the pot and simmer. We are only talking about 20 minutes to cook grits on the stove.
Add salt to the water before adding the grits
Grits require a lot of salt. So, it is important to add salt to the water first. The back of the package of grits will say to add a pinch of salt but it really takes more like a whole teaspoon of salt to get a good flavor.
Milk makes rich creamy grits
Cooking grits in milk will give you a rich creamy texture. You do not need to use only milk however. You can get that creamy texture and flavor by using half milk and half water. A word of caution when boiling the liquid before adding the grits, stir the liquid as milk will boil over easily.
Easy Fix for too thick grits
Just add more liquid, stirring as you add. If you want creamy grits, use milk. Water is fine if you don’t want creamy.
Easy Fix for too thin grits
Add more grits, usually about 1 Tablespoon at a time. Quick grits are ready to eat in 5 minutes so it really is an easy fix.
I am not sharing a recipe because I don’t use one. Don’t panic, just follow the recipe on the side of the bag, it’s totally accurate except for the fact as previously mentioned, simmer for about 20 minutes for a more creamy result.
Breakfast for supper is a popular menu item in the colder months at our house and grits are a must-have.
I learned from my Papa to eat a couple of eggs on top of my grits for a special treat, especially when my eggs are over light! Don’t knock it until you try it.
Grandma’s secrets
- Cook grits low and long with a lid on the pot, stirring often
- Add salt to the water before adding the grits
- Half milk and half water makes creamy, flavorful grits
- More water or milk will fix too thick grits
- More grits will fix too thin grits
- If you make them often enough, you’ll get really good at it
Grits Recipe
The grits recipe is on the back of the bag. The amount of grits to water ratio depends on how many folks you are feeding.
- 1 serving of grits: 1 1/2 cups water and 1/4 cup grits
- 4 servings of grits: 4 1/4 cups water and 1 cup grits
- 6 servings of grits: 6 1/4 cups water and 1 1/2 cups grits
Bring the water to a boil in a large saucepan and add salt to the water. Stir the grits into the boiling water using a whisk to prevent lumps. Reduce the heat to low and cover with a lid. Stir often. You may add a pat of butter to the grits and stir it in just before serving if you like.
Now you know how to cook good grits on the stovetop. Enjoy!
Southern Grits Recipe
Equipment
- 1 Large saucepan with a lid
- 1 Whisk for stirring
Ingredients
- 2 1/4 cups water
- 2 cups milk (2% is fine)
- 2 tsp salt
Instructions
- Add the water and milk to a large saucepan on high heat.
- Once the water and milk mixture begins to boil, add the salt followed by the grits. Stir the grits into the boiling liquid and turn the heat down to medium. Continue to stir using a whisk frequently to avoid having lumps
- Once the grits comes back to a boil, turn the burner down to low and continue to stir often.
- As soon as the grits begin to thicken, add the lid and continue to stir often. You can add a pat of butter and stir it in at this time if you like.
- Once the grits have reached your desired consistency, they are done. If you get your grits too thick, add a little more boiling water stirring while adding. If your grits are too thin, add more grits, about a teaspoon at a time and stir well after each addition.
Nutrition
I buy this brand of grits, available on Amazon.
What to serve with grits
Grits with bacon, eggs and toast make a traditional southern breakfast. Use this recipe for cooking bacon in the oven.
More Breakfast Recipes
- Copycat McDonald’s Biscuit Recipe
- Slow Cooker Southwestern Breakfast Casserole Recipe
- Apple Banana Oat Nut Muffins Recipe
- Dutch Baby Pancake Recipe
- Southwestern Breakfast Skillet Low Carb Recipe
- Chicken and Cheese Eggs Skillet Easy Recipe (Chik fil a copycat recipe)
- Baked Egg and Veggie Muffin Omelets recipe
OMG!!! Words can’t describe how delicious these were. My favorite grits were down OBX on the pier …not anymore! My taste buds have died and gone to heaven! Thank you for sharing
I could not pin this recipe fast enough. What a treasure it is to have hints for Grits from a real southern cook! Love it Shirley
Thank you for sharing. My husband love his grits. I try to make them at least 3 times a month.
I’m not even from the south, but I like grits. Simple with some butter and honey. Thanks for sharing at Dishing It & Digging It!
My mom loves grits (I’ve personally never gotten the thrill of it). I totally want to surprise her some weekend by taken a batch of these over to her. Thanks for the recipe!