How to Cook Delicious Stone-Ground Grits

Stone ground grits

The Spruce

  • Total: 55 mins
  • Prep: 5 mins
  • Cook: 50 mins
  • Yield: 4 (1 cup) servings

Grits are usually eaten for breakfast in the South, but they also can be enjoyed fried or as a savory side dish with meat, shrimp or cheese. Whether you like your grits plain or fancy, here are the basic cooking instructions for stone-ground grits.

Take a look at the tips and variations for some creative ways to serve grits and some tasty add-ins.

Ingredients

  • 4 1/2 cups water
  • 1 teaspoon salt
  • 1 cup grits (stone-ground, not instant or quick)
  • 4 to 6 tablespoons butter (unsalted, cut into pieces)
  • Optional: black pepper (freshly ground)

Steps to Make It

Note: there are two great methods you can use to make grits: using the stovetop or the slow cooker.

Stovetop

  1. Gather the ingredients.

    Ingredients for stone ground grits
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  2. Add 4 1/2 cups of water to a medium saucepan. Add salt and bring it to a boil over high heat.

    Sauce pan
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  3. Gradually stir in stone-ground grits.

    Stir in grits
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  4. Continue stirring and reduce the heat to low. Cook, stirring frequently, for about 40 to 50 minutes, or until the grits are very thick. Depending on the grind, cooking can take longer. As the grits thicken, they can scorch easily, so be sure to stir often. If the grits absorb all of the water before they are done, add more hot water as needed.

    Continue stirring
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  5. Beat in butter and freshly ground black pepper, if desired.

    Add butter
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  6. Serve the grits hot.

Slow Cooker

  1. Gather the ingredients.

    Ingredients for stone ground grits
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  2. Put the water, salt, and grits in a 3- to 4-quart slow cooker. Let them stand for a few minutes and skim off any solids floating on top of the water.

    Put ingredients in a slowcooker
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  3. Cover and cook on HIGH for about 3 hours, stirring every 30 to 45 minutes. 

    Cover and cook
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  4. Add butter and pepper, as desired.

    Add butter
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  5. Serve the grits hot.

Recipe Variations

  • Fried Grit Cakes: Let the grits cool slightly, then beat in 1 egg. Pour the mixture into a well-buttered loaf pan, cover with plastic wrap and refrigerate. When the grits are thoroughly chilled and firm, cut the loaf into thin slices. Fry the slices in bacon drippings or butter.
  • Grits Benedict: Top fried grits cakes (above) with an egg, Canadian bacon, and hollandaise sauce.
  • Cheddar Cheese Grits: Use only 2 tablespoons of butter and add about 2 cups of shredded cheddar cheese to the grits as soon as they have reached the desired consistency.
  • Creamy Grits: Use 4 tablespoons of butter and stir 1/4 cup of heavy cream into the grits as soon as they have finished cooking.
  • Add chopped jalapeño peppers or mild green chile peppers.
  • Add chopped sautéed onions.
  • Add some fresh minced garlic or garlic powder.
  • Add fresh herbs to the grits.
  • Serve cooked grits or cheese grits with creamed chicken or seafood.