Stone-Ground Grits
Updated June 20, 2025
- Total Time
- About 30 minutes to 1 hour, depending on your grits
- Rating
- Comments
- Read comments
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Ingredients
- 2cups whole or reduced-fat milk (see Tip)
- ¼cup unsalted butter, cut into 1-inch pieces
- Kosher salt (such as Diamond Crystal)
- 1cup stone-ground grits
- ½teaspoon ground white or black pepper
- 1cup shredded extra-sharp or sharp Cheddar (optional)
Nutritional analysis per serving (4 servings)
337 calories; 17 grams fat; 10 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 37 grams carbohydrates; 2 grams dietary fiber; 6 grams sugars; 9 grams protein; 425 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Bring 2 cups water, the milk, butter and ½ teaspoon salt to a boil in a medium saucepan over high heat. Once the mixture is boiling, whisk in the grits in a slow and steady stream. Reduce the heat to low so that the grits are simmering, with small bubbles just breaking the surface.
- Step 2
Cook over low heat, stirring occasionally, until thickened and creamy, and the grits have popped open and smell like popcorn, at least 20 minutes, or over 1 hour, depending on the variety and coarseness of the grits. When stirring, be sure to scrape the sides and bottom of the pot to prevent the grits from sticking and burning. If the grits thicken before they are completely cooked, add more water, a couple tablespoons at a time, and continue cooking until done.
- Step 3
Remove the creamy grits from the heat and stir in the pepper and cheese, if using. Taste to adjust seasoning, adding more salt, if desired. Serve immediately.
- You can substitute water for the milk and omit the butter and cheese to make the grits dairy-free. You can also cook the grits in chicken or vegetable stock for a more savory profile.
Private Notes
Comments
I am fortunate to live where I can find Anson Mills organic stone-ground grits. The flavor is amazing. Follow the directions on their website, soak the grits ahead of cook time, and it will astonish you. The flavor is almost like fresh creamed corn in season. It's just grits and water in their basic recipe, but you can add butter as you wish when the grits are almost done. I learned a lot about grits from Anson Mills (which, as a northerner, I knew little about).
Agree agree about the flavor. Stovetop, plan on an hour for sure. The Instant Pot is a 20 minute job with no stirring. A natural release adds 10 minutes or so Be sure to spray the pot with oil to avoid sticking. Cook in water, add half and half or milk after they are done and stir well.
I use the Instant Pot to make grits, but I do not place the mixture directly in the pot. Instead, I put about half an inch of water in the bottom of the pot, then place a bowl containing the grits mixture on the trivet. This makes clean-up much easier.
I followed the directions on my grits which said 3 c liquid to 3/4 c grits. I did half milk and half water. These were creamy, rich, and enjoyable.
During a visit to Carrollton, GA, I tasted grits with smoked gouda. They were so good I've never since used cheddar by itself in grits again. And I always deliberately make too much so I can pour the leftovers into buttered custard cups, making little grits pucks to cover and refrigerate. Next morning, pop out the pucks, fry in a little bit of olive oil, and serve with a poached egg on top. Delicious!
@Joyce, Highlands, NC I cook them in the Instant Pot, as well, and my Southern husband loves them. It is so easy and delicious!