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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 February 10, 2013


      Absolutely wonderful! Just got done eating supper. Never made grits before. I have been a fan but I usually only got them for breakfast and even though one of you said you never ever put milk and sugar on them, that is how I ate them. Like cream of wheat or farina. I know plenty of other people who eats them like that too. However, I was looking for something as a base on my plate for my homemade chili (actually just made a recipe up tonight for it and I will post it here, as it was really good). Well let me tell ya, the grits turned out so very very creamy. I took the suggestion of the other posts and decided to not fool around with the liguid in spurts. It sounded like it would need quite abit more and one person said about 1/2 cup more so after the initial boil down and they thickened some, I added the 1/2 cup of milk. After that I didn't have to add any more. They were just amazing! I put them on my plate and added my chili on top. Perfect! I usually use rice under my chili but rice has been messing with my stomach lately and I don't care for brown rice. This worked. Guys, if you haven't tried these you absolutely have to. Can't wait to make them for my daughter and her crew. They will love them! Thanks Connie!

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    Read All Reviews (50)


    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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