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    You are in: Home / Recipes / Southern Grits Recipe
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    Southern Grits

    Southern Grits. Photo by Sue Lau

    1/1 Photo of Southern Grits

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    5 mins

    30 mins

    Connie K's Note:

    Hubby says these grits are fit for a Southern Tea Room. No higher compliment than that! It is not a mistake to use quick cooking grits, and cook them for almost half an hour. These grits have body!

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    Units: US | Metric


    1. 1
      In a small pot, bring water, milk, and salt to a boil.
    2. 2
      Slowly stir grits into boiling mixture.
    3. 3
      Stir continuously and thoroughly until grits are well mixed.
    4. 4
      Let the pot return to a boil, cover pot with a lid, lower the temperature, and cook for approximately 30 minutes stirring frequently.
    5. 5
      Add more water if necessary.
    6. 6
      Grits are done when they have the consistency of stiff cream of wheat.
    7. 7
      Stir in butter.
    8. 8
      Serve with additional butter on top of each portion, or serve with fruit or with a savory meal.

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    Ratings & Reviews:

    • on December 29, 2010


      Having been a grits eating/cooking Southerner all my life, I can tell you the recipe as written (using 'quick' grits) does not have enough liquid in it. The proportions for quick-cooking grits are 4:1 (4 cups H2O to 1 cup grits) for 6 servings. This may be the source of some of the problems listed in the comments regarding having to add more liquid for longer cooking times. BTW, one NEVER adds sugar to grits. Sugar is for oatmeal and/or cream of wheat, NOT grits. Grits is a savory dish, not a hot cereal. just sayin' :)

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    • on July 07, 2013


      This is word for word, instructions and ingredients, Paula Deen's recipe! I've been making them for more than 10 years, the best grits I've ever had. easy and fool proof.

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    • on April 07, 2013


      I feel bad giving this recipe such a low rating, but the stated liquid amounts are all wrong. In my experience, and I have prepared this recipe every Sunday morning for nearly two years, one must double the amount of liquid (both milk and water) stated in the recipe to get a batch of authentic Southern-style grits (I'm a born-and-bred Southerner, though I've been transplanted to the west coast :) ). It also helps to use a heaping teaspoon of salt, to compensate for the increased amount of liquid. <br/><br/>Incidentally, I agree with what other Southern reviewers have said about grits being a savory, not sweet, dish. I believe in live and let live, so I won't tell you how to eat your grits, but if you want the real deal, make them as I have described above. This method of preparation turned my Canadian boyfriend into a grits addict, and it'll make you a true believer, too!

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    Read All Reviews (49)


    Nutritional Facts for Southern Grits

    Serving Size: 1 (249 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 295.2
    Calories from Fat 132
    Total Fat 14.7 g
    Saturated Fat 9.0 g
    Cholesterol 41.1 mg
    Sodium 723.9 mg
    Total Carbohydrate 34.6 g
    Dietary Fiber 0.6 g
    Sugars 0.2 g
    Protein 6.0 g

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