Grits originate with the Indigenous Muscogee people of the American South, who ground corn into a porridge adopted by settlers; it remains a defining Southern breakfast dish, often made from hominy.
Smooth and comforting, grits are buttery and faintly sweet from the corn, with a soft, porridge-like texture. The melted cheese adds a savory richness that makes each spoonful warm and satisfying.
Slow simmering with constant stirring hydrates and gelatinizes the corn starch, transforming gritty meal into a smooth, creamy porridge. Whisking the grits in gradually disperses the granules so they swell evenly without forming lumps.
Variations
Cheese grits, plain buttered grits, instant grits, baked grits casserole
On the Palate
Where Grits sits in the American flavor cloud
Ingredients
Serves 4
How it's made
8 steps · 5 min
- 15 min
Bring water and milk to a gentle boil in a heavy saucepan with salt.
- 22 min
Slowly whisk in the grits in a steady stream to prevent lumps.
Watch outRain the grits in a thin steady stream while whisking hard — dump them in all at once and you'll get lumps you can't stir out.
- 31 min
Reduce the heat to low and let the grits simmer gently.
- 43 min
Stir frequently to keep the grits from sticking to the bottom.
Watch outScrape the bottom of the pot every couple of minutes — grits scorch there first, and one burnt patch flavors the whole pot.
- 520 min
Cook about 20 minutes until thick, smooth, and creamy.
Watch outIt's done when a spoonful mounds softly and falls in a slow ribbon — thin and runny means it needs more time.
- 62 min
Stir in butter until fully melted and glossy.
- 72 min
Fold in shredded cheese and season with salt and pepper.
- 81 min
Serve hot immediately, as grits thicken quickly as they cool.
