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Breakfast Grits: Southern Comfort in the Morning

User Rating 5 Star Rating (2 Reviews)


Breakfast Grits
Agnieszka Kirinicjanow/E+/Getty Images

I serve grits with both sweet and savory accompaniments (see "ingredients"). I often prepare this for overnight guests. Some people choose to make a hearty meal with eggs and cheese, while others like to add butter, syrup, nuts and/or jam for a sweet dish.

Either way, it's fun to serve something that allows each diner to invent their own creation. Sometimes guests like to have a dish of grits garnished with something sweet, then go for a heftier serving with eggs and cheese.

Warning: this makes grits lovers out of everyone!

Yield: 8


  • 3 cups whole milk
  • 3 cups water
  • 6 tablespoons (3/4 stick) butter
  • 3 tablespoons sugar
  • 1 1/2 teaspoons salt
  • 1 1/2 cup quick grits (not instant)
  • To garnish: butter, cinnamon, raisins, nuts, syrup, brown sugar, peanut
  • butter, jam, cheese, fried eggs, chopped crisp bacon, and milk or half and
  • half


Bring first five ingredients to a boil over medium-high heat in a heavy saucepan. Slowly add the grits, stirring constantly until smooth. Turn the heat down to medium-low, cover pan, and cook for about 6 minutes, or until smooth, stirring several times. Serve with garnishes suggested above.


Southerners like to use old-fashioned or stone ground grits. For an everyday breakfast we generally use quick grits, which are ready in just a few minutes, rather than stone-ground or old-fashioned grits which take up to an hour to cook. For a leisurely weekend meal, we always choose the stone-ground or old-fashioned grits as they are "the real thing," and much better.

For the purposes of this recipe, I specify quick (NEVER INSTANT) grits, as the stone-ground and old-fashioned grits are often difficult to find outside of the South without mail ordering them (which is certainly not practical for a last-minute meal). I want to make it easy for folks around the country to become familiar with and enjoy grits.

NEVER use instant grits, as they are very finely ground and don't produce a good texture. Also, you will be instantly disliked by southerners, who are usually people-loving folks!

I always make more grits than I need for breakfast, then transfer the extra to a lightly oiled loaf pan. When set, I slice the grits and pan-fry the slices in a bit of butter until golden brown. They are wonderful alone like this, or may be served with a sauce. You can actually use these leftover grit slices the same way you would use polenta.


User Reviews

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 5 out of 5
Prepared with a California 'Twist', Member Georgeezgirl

My first attempt over a month ago at fixin grits was less than impressive, but you've gotta try everything at least once to figure out what works (or in my case, what DOESN'T work). As indicated in the recipe above combine first 5 ingredients in a saucepan (I modified for one serving) and bring to boil. Rather than use regular milk, I chose Almond Milk (my Cali twist) and was more than pleasantly surprised. This is especially helpful if you happen to be lactose intolerant. I topped this perfectly prepared meal with an egg and enjoyed a fantastic breakfast! I think next time I'll try some of the toppings suggested by the author - Thanks!

3 out of 3 people found this helpful.

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