Stone-Ground Grits Recipe

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
Learn about The Spruce Eats' Editorial Process
Updated on 09/18/22
Stone ground grits in a dark-brown bowl with light-blue flutes. A pat of butter is melting and the grits are seasoned with black pepper

The Spruce Eats / Maxwell Cozzi
Prep: 5 mins
Cook: 50 mins
Total: 55 mins
Servings: 4 servings
Yield: 4 cups
Nutrition Facts (per serving)
191 Calories
17g Fat
8g Carbs
1g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 4
Amount per serving
Calories 191
% Daily Value*
Total Fat 17g 22%
Saturated Fat 11g 54%
Cholesterol 46mg 15%
Sodium 543mg 24%
Total Carbohydrate 8g 3%
Dietary Fiber 0g 1%
Total Sugars 0g
Protein 1g
Vitamin C 0mg 0%
Calcium 14mg 1%
Iron 0mg 2%
Potassium 18mg 0%
*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.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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

The recipe is for stone-ground grits, not instant or fast-cooking grits. This traditional variety of dried hominy absorbs about four times the amount of liquid and is cooked slowly. If you're going to make a larger or smaller batch, be sure to keep the ratio of 1 cup of grits to 4 1/2 cups of water intact. We don't recommend using milk for cooking grits since it can scorch. Feel free to add milk or cream at the end if desired.

Grits can be cooked on the stovetop or in your slow cooker and instructions are included for both methods. You'll also find some creative ways to serve grits along with tasty add-ins that transform this favorite pantry food into a versatile meal option.

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Click Play to See This Traditional Stone-Ground Grits Recipe Come Together

Ingredients

  • 4 1/2 cups water

  • 1 teaspoon salt

  • 1 cup stone-ground grits

  • 4 to 6 tablespoons unsalted butter, cut into pieces

  • Optional: freshly ground black pepper

Steps to Make It

Stovetop Grits

  1. Gather the ingredients.

    Stone ground grits ingredients gathered

    The Spruce Eats / Maxwell Cozzi

  2. Add 4 1/2 cups of water to a medium saucepan. Add salt and bring to a boil over high heat.

    Water simmering in a pot with a little salt

    The Spruce Eats / Maxwell Cozzi

  3. Gradually stir in the stone-ground grits.

    Grits stirred into simmering water in pot

    The Spruce Eats / Maxwell Cozzi

  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.

    Stone ground grits cooking and thickening in a pot

    The Spruce Eats / Maxwell Cozzi

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

    Pot of stone ground grits with butter and black pepper added

    The Spruce Eats / Maxwell Cozzi

Slow Cooker Grits

  1. Gather the ingredients.

    Stone ground grits ingredients gathered for slow cooker version

    The Spruce Eats / Maxwell Cozzi

  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.

    Water, salt and grits in a slow cooker

    The Spruce Eats / Maxwell Cozzi

  3. Cover and cook on high for about 3 hours, stirring every 30 to 45 minutes. 

    Cooked grits in a slow cooker

    The Spruce Eats / Maxwell Cozzi

  4. Add butter and pepper, as desired.

    Stone ground grits with butter and black pepper in slow cooker

    The Spruce Eats / Maxwell Cozzi

Recipe Variations

  • Make cheddar cheese grits by using only 2 tablespoons of butter and adding about 2 cups of shredded cheddar cheese as soon as the grits have reached the desired consistency.
  • For 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.
  • Make fried grit cakes by letting the grits cool slightly. Beat in 1 egg, then 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.
  • For grits Benedict, top fried grits cakes with an egg, Canadian bacon, and hollandaise sauce.

What Is the Difference Between Stone Ground Grits and Regular Grits?

Stone-ground grits are coarsely ground and take longer to cook than standard grits or quick-cooking grits. They have a heartier texture and some think they have a superior flavor. Look for "stone-ground" or "coarse-ground" on the packaging.

Are Grits the Same as Cornmeal?

Cornmeal and grits are both made of ground corn and come in a variety of grinds (coarse to fine). Cornmeal is made from dried corn and tends to be finer overall and used for baking and breading, while grits are coarser and made from hominy (corn that's been soaked in an alkali solution) and is simmered in water to make a porridge-like dish.