Classic Southern Grits
Cook the Grits
Option: Stovetop {id:method.stove}
The classic way. Stir every few minutes while it cooks.
In a medium saucepan over high heat, bring to a boil...
- 2 cups milk
- 2 cups water
- 1 tsp kosher salt{tip:We test with Morton kosher salt. Using table salt? Use about 3/4 as much. Diamond Crystal? Use about 1 1/2 times as much.}
When the liquid reaches a rolling boil, slowly pour in...
- 1 cup stone ground grits
Note: Using instant or quick-cook grits? Cook them for the time on the package instead.
Return to a boil, then cover and reduce the heat to a simmer.
Cook 20–40 minutes, stirring every 3–5 minutes so the grits don't stick to the pot or form a skin.
Option: Instant Pot {id:method.ip, cooktime:+15, cal:-40, protein:-2, carbs:-3, fat:-2, sugar:-3, sodium:-30}
Hands-off. No stirring while it cooks.
In the Instant Pot, whisk together...
- 3 cups water
- 1 tsp kosher salt{tip:We test with Morton kosher salt. Using table salt? Use about 3/4 as much. Diamond Crystal? Use about 1 1/2 times as much.}
- 1 cup stone ground grits
Note: Whisk until nothing is stuck to the bottom, or the Instant Pot may show a burn warning. Instant or quick-cook grits don't need the Instant Pot; use the stovetop option.
Lock the lid, set the valve to Sealing and cook on High Pressure for 12 minutes. Let the pressure release naturally for 15 minutes, then quick release the rest.
Whisk in until creamy...
- 1 cup milk
Note: The milk goes in after cooking so it can't scorch under pressure.
Serve
Serve right away, topped with...
- 2 tbsp butter (for serving)
Bacon and eggs on the side make it a classic Southern breakfast.
