|Nutritional Guidelines (per serving)|
|Servings: 8 Portions (8 Servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 12g||15%|
|Saturated Fat 7g||36%|
|Total Carbohydrate 16g||6%|
|Dietary Fiber 0g||1%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Grits are a very versatile dish. Served sweet or savory (accompaniments are provided in the ingredients section), we often prepare this dish 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.
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, we 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.
- 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)
- Butter (to taste)
- Cinnamon (to taste)
- Raisins (to taste)
- Syrup (to taste)
- Brown Sugar (to taste)
- Peanut Butter (to taste)
- Jam (to taste)
- Cheese (to taste)
- Fried Eggs (to taste)
- Bacon (cooked and chopped, to taste)
- Milk (or half-and-half, to taste)
Gather the ingredients.
Bring the whole milk, water, butter, sugar, and salt to a boil over medium-high heat in a heavy saucepan.
Slowly add the grits, stirring constantly until smooth.
Turn the heat down to medium-low, cover the pan, and cook for about 6 minutes or until smooth, stirring several times.
Serve with some of these optional garnishes and accompaniments.
- We recommend making more grits than you need for breakfast, then transfer the extra to a lightly-oiled loaf pan. When set, 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. Yum!