Cookbook | Ingredients | Recipes | Basic foodstuffs | Cereal | Corn

Commercially produced grits are coarsely ground hominy (corn, treated with lye). Corn masa is similar, but more finely ground. Traditional grits are stone-ground maize (corn) that has been sifted to isolate the middle-sized granules, coarser than the product used in baking as corn meal.

Grits are a common breakfast food in the southern USA. They are often served much like oatmeal or as a side dish with fried or scrambled eggs. Unlike oatmeal, grits are often topped with cheese. Another recipe can be found at Cookbook:Hominy Grits.



For 4-6 servings:


  1. Bring the water to a boil in a 1-2 quart saucepan.
  2. Add the grits, stirring constantly.
  3. Reduce heat to low, stirring occasionally until until grits begin to thicken.
  4. Cover and continue to cook on low heat for about 5 to 6 minutes. Stir occasionally to avoid sticking. Stir in a small amount of water if the grits become too thick.
  5. Adjust the seasoning before serving, adding black pepper to taste.
  6. Serve with a pat of margarine, butter, or grated cheese on top.

Notes, tips, and variationsEdit

  • The recipe above may be used to prepare stone-ground grits, but cooking time must be increased to at least 25 minutes. Some cooks prefer a longer cooking time—approximately 45 to 50 minutes. If the grits become too thick or begin to stick, stir in ⅛-¼ cup boiling water.
  • Many Southerners prefer to substitute milk for 1 or 2 cups of the water, especially if the grits are to be served as part of a main dish, such as shrimp and grits.