Grits
10m prep 45m cook 8h ready
A classic Southern side dish made from coarsely ground corn. Grits are soaked overnight then simmered until creamy, and can be served with milk and sugar or fried for a crispy texture.
Nutrition (per serving, estimated)
Estimated based off 2 of 2 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 2.92 mg
- Iron: 3.29 mg
- Magnesium: 20 mg
- Phosphorus: 54 mg
- Potassium: 102 mg
- Zinc: 0.31 mg
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- 2 cup grits
- salt
Let's Cook
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Step 1.
In a large bowl, combine 2 cups grits with 2 quarts water and a pinch of salt. Stir to dissolve the salt, then cover and let soak at room temperature overnight, or for at least 8 hours.
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Step 2.
After soaking, transfer the grits and soaking liquid to a large pot. Bring to a boil over high heat, then reduce heat to low and simmer, stirring occasionally, for 45 minutes, until the grits are tender and thickened.
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Step 3.
Serve the grits hot with milk and sugar, or for fried grits: pour the cooked grits into a greased 9x13-inch dish, spread evenly, and let cool completely until firm. Once firm, cut into slices and fry in butter or bacon fat over medium heat until golden brown on both sides.
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