Learn how to make grits with this easy recipe! We love this rich, creamy Southern dish topped with eggs, fresh veggies, or a simple pat of butter.Jump to recipe We’ve been on a grits kick in our house lately.Jack grew up in the South, so he has a serious soft spot for this rich, creamy corn porridge (especially when it’s loaded up with butter and cream).

Through years of enjoying grits together, I’ve become a huge fan too.I shared a grits recipe in my second cookbook, but I only recently realized that I’d never posted one here.That changes now!Below, you’ll find our simple method for how to make grits, plus tips for cooking them and serving suggestions.

I hope you enjoy!What are grits?Grits are dried, coarsely ground corn.When cooked with water or broth, milk, and/or cream, they create a thick, creamy porridge.They’re similar to Italian polenta, but the two are made of different types of corn and milled and processed differently.Grits as we know them today evolved from Indigenous cooking in North and Central America.

Now commonly used in classic Southern dishes like shrimp and grits, they’re a mainstay of Southern cuisine.Ingredients You’ll NeedHere’s what you’ll need to make this easy recipe:Grits, of course! Like oatmeal, grits are sold in a wide variety of cuts with different cook times.They generally range from instant grits (sometimes called quick-cooking grits) to stone-ground grits.

The instant kind can cook in as little as 1 minute,

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