Southern Style Corn Grits are a true comfort food staple in any Southern kitchen. The creamy, buttery texture paired with rich flavors makes them a favorite for breakfast, lunch, or dinner.
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Growing up, a bowl of warm grits was always a sign of a good meal ahead, served plain with butter or dressed up with cheese and cream.
A Southern food classic
Grits hold a special place in Southern cooking. They remind me of slow mornings in my grandmother’s kitchen, where a big pot of grits simmered on the stove.
She believed that grits should never be rushed—low and slow was the only way to make them just right. Paired with fried eggs, crispy bacon, or shrimp, grits always brought a sense of home and warmth to the table.
Ingredients
How to make Southern Style Corn Grits
Making Southern Style Corn Grits starts the night before by soaking the grits. This step helps remove the hulls and allows for a smoother texture. When it’s time to cook, start by boiling water and adding salt. Slowly whisk in the grits to prevent clumping, then reduce the heat to a gentle simmer. Stir frequently to keep the grits from sticking.
While the grits cook, warm the butter and cream in a small saucepan. Once the grits are tender and thick, stir in the butter mixture for a rich and creamy finish. If you like, sprinkle in some Parmesan cheese for an extra layer of flavor. Serve hot and enjoy!
Serving suggestions
Southern Style Corn Grits pair well with a variety of dishes. Serve them alongside crispy bacon and eggs for a classic breakfast.
For a heartier meal, top with shrimp and a dash of hot sauce. Grits also make a great side for fried chicken or slow-cooked barbecue, soaking up all the delicious flavors on the plate.
Storage tips
Store leftover grits in an airtight container in the refrigerator for up to three days. To reheat, add a splash of water or milk and warm them on the stovetop over low heat, stirring until smooth. Avoid microwaving, as it can make the grits too thick and unevenly heated.
Southern farewell
Southern Style Corn Grits bring back memories of family meals and comforting flavors. There’s something special about a warm bowl of creamy grits, enjoyed as a simple side or as part of a larger meal.
Give this recipe a try and enjoy a taste of true Southern hospitality right in your own kitchen.
Southern Style Corn Grits
Equipment
- Large bowl
- Fine mesh strainer
- Large pot or saucepan
- Small saucepan
- Whisk
Ingredients
- 6 cups water
- 1 1/2 cups stone-ground corn grits such as Anson Mills
- 1/2 teaspoon kosher salt
- 3 tablespoons unsalted butter
- 2 ounces Parmesan cheese – shredded optional
- 1/2 cup heavy cream
Instructions
- Place the grits in a bowl and cover with plenty of water. Let them soak overnight in the refrigerator. Before cooking, skim off any floating hulls and drain well using a fine mesh strainer.
- In a large pot, bring six cups of water to a boil. Stir in the salt. Slowly whisk in the grits, stirring continuously to prevent clumping.
- Reduce the heat to low and cover the pot. Let the grits simmer for 20-25 minutes, stirring frequently to keep them from sticking. They should become thick and creamy as they cook.
- While the grits cook, heat the butter and heavy cream together in a small saucepan over low heat until warm.
- Once the grits are fully cooked and tender, stir in the butter and cream mixture. If using Parmesan cheese, mix it in at this stage. Serve hot and enjoy!
