Breakfast Grits Recipe - Southern Comfort in the Morning

Breakfast Grits
Agnieszka Kirinicjanow/E+/Getty Images
  • 25 mins
  • Prep: 15 mins,
  • Cook: 10 mins
  • Yield: 8 Servings
Ratings (21)

I serve grits with both sweet and savory accompaniments (see "ingredients"). I often prepare this for overnight guests. Some people choose to make a hearty meal with eggs and cheese, while others like to add butter, syrup, nuts and/or jam for a sweet dish.

Either way, it's fun to serve something that allows each diner to invent their own creation. Sometimes guests like to have a dish of grits garnished with something sweet, then go for a heftier serving with eggs and cheese.

Terri's Notes: Southerners like to use old-fashioned or stone ground grits. For an everyday breakfast we generally use quick grits, which are ready in just a few minutes, rather than stone-ground or old-fashioned grits which take up to an hour to cook. For a leisurely weekend meal, we always choose the stone-ground or old-fashioned grits as they are "the real thing," and much better.

For the purposes of this recipe, I specify quick (never instant) grits, as the stone-ground and old-fashioned grits are often difficult to find outside of the South without mail ordering them (which is certainly not practical for a last-minute meal). They are also very finely ground and don't produce a good texture.

What You'll Need

  • 3 cups whole milk
  • 3 cups water
  • 6 tablespoons butter
  • 3 tablespoons sugar
  • 1 1/2 teaspoons salt
  • 1 1/2 cup​ quick grits (not instant)

How to Make It

  1. Bring first five ingredients to a boil over medium-high heat in a heavy saucepan.
  2. Slowly add the grits, stirring constantly until smooth.
  3. Turn the heat down to medium-low, cover pan, and cook for about 6 minutes, or until smooth, stirring several times.
  4. Serve with some of these optional garnishes and accompaniments: butter, cinnamon, raisins, nuts, syrup, brown sugar, peanut butter, jam, cheese, fried eggs, chopped crisp bacon, and milk or half-and-half.

    Expert Tips

    • I always make more grits than I need for breakfast, then transfer the extra to a lightly oiled loaf pan. When set, I slice the grits and pan-fry the slices in a bit of butter until golden brown. They are wonderful alone like this, or may be served with a sauce. You can actually use these leftover grit slices the same way you would use polenta.

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