Creamy Stone-Ground Grits Recipe
Cooking stone-ground grits low and slow in a mix of milk and water, while whisking often in the first few minutes, breaks down the coarse corn particles evenly so the pot turns silky instead of gritty or clumped, and stirring in cheese off the heat keeps it from turning oily.
- Prep
- 5 min
- Cook
- 40 min
- Total
- 45 min
- Servings
- 4
Ingredients
- 2 cups water
- 2 cups whole milk
- 1 cup stone-ground grits
- 1 teaspoon salt
- 4 tablespoons unsalted butter
- 1 cup sharp cheddar cheese, shredded
- 1/2 teaspoon black pepper
Nutrition per serving
- Calories
- 435
- Protein
- 14g
- Carbs
- 37g
- Fat
- 26g
Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.
Need different units or a different yield? Try our Conversion Calculator →
Instructions
- 1Bring the water and milk to a boil in a heavy-bottomed saucepan over medium-high heat.
- 2Add the salt, then slowly pour in the grits in a thin stream while whisking constantly, this is what keeps the grains from clumping.
- 3Reduce the heat to low so the pot barely simmers, cover partially, and cook for 35-40 minutes, whisking every 5 minutes or so, until the grits are tender and thickened. Add a splash more water or milk if they get too thick before the grains soften.
- 4Remove the pot from the heat and stir in the butter until melted.
- 5Stir in the cheddar cheese a handful at a time until fully melted and smooth.
- 6Season with black pepper and additional salt to taste, then serve immediately while hot.
Tips & variations
- Swap the water entirely for chicken or vegetable stock for a savory base with no cheese needed.
- Quick or instant grits cook in 5-7 minutes instead of 35-40, but they produce a smoother, less corn-forward texture; stone-ground gives the most traditional flavor.
- Stir in a spoonful of hot sauce or a pinch of cayenne along with the pepper for a spicier bowl.
- Use this pot as the base for shrimp and grits by ladling sauteed shrimp and pan sauce over the top just before serving.
Storage & reheating
Refrigerate leftover grits in an airtight container for up to 4 days. They firm up considerably once cold, so reheat gently on the stovetop or in the microwave with a splash of milk or water, whisking every minute or so until loosened back to a creamy consistency.
Tips from the Tulo kitchen
- Toasting the dry grits in a dry pan for a minute or two before adding liquid deepens the corn flavor noticeably.
- A wooden spoon works for the final stir-ins, but a whisk during the simmer breaks up lumps far more effectively than a spoon.
FAQ
What's the difference between grits and polenta?
Both are made from ground corn, but grits are traditionally made from dent corn (often hominy) and are milled and cooked to a softer, creamier texture, while polenta typically uses flint corn and holds a slightly firmer, more granular bite.
Why are my grits still gritty after 30 minutes?
Stone-ground grits retain the whole corn kernel and genuinely need 35-45 minutes of low simmering to soften; if they're still gritty, keep cooking over low heat and add liquid a splash at a time rather than raising the heat.
Can I make grits ahead of time?
Yes. Cook them fully, then cool and refrigerate; reheat over low heat with extra milk or water, whisking until smooth, since they thicken significantly once chilled.
What's the correct ratio of liquid to grits?
A standard ratio is 4 parts liquid to 1 part stone-ground grits by volume; quick grits need less, usually closer to 3:1, since the grind is finer and absorbs liquid faster.