Southern Grits

Really good recipe. As already pointed out by others, needed to add water as they cooked. Being from the north, I didn't discover grits until I was grown up. I have been using the instant brand but these are so much creamier and better! I like mine with sugar and butter.

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Really good recipe for grits. I've made these a couple of times now and the whole family will eat them. That's pretty uncommon! Last time I made this, I added some bacon crumbles right before serving. My 7 year old daughter said they "were the best grits in the world"! High praise, indeed! I do add a little extra liquid, maybe a half cup, because I like them a little extra creamy and slightly less thick. And sometimes I serve them with soft boiled eggs on the side.

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My first time ever making (or even eating!) grits. We all loved them (7 members in our family), even my hubby who has eaten grits before and liked them. Thanks for the recipe and I will be making them again!

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This was awesome. We went to a restaurant in Kissimmee, Fl while on vacation and then went back again because I loved their grits. These are just as good if not better. They are so creamy with the addition of milk. I too had to add water from time to time as I cooked them. Thanks for sharing your recipe. I will be making grits this way from now on.

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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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OMG these grits are beyond delicious! Being a New Yorker, I had never had grits before. I saw them in the store one day and decided I would try them. I was thrilled to find this simple recipe! I use skim milk, and only top with a bit of butter on individual servings rather than stir it in...but they are truly delicious. I'm sure they're even better with more butter, but I prefer to keep things as healthy as possible. I make these all the time now, perfect recipe!

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Having never had grits before, I don't know how I'd rate these on a grit scale. But I thought this was some of the most delicious stuff I've eaten in a while. Its rich simplicity makes it seem very versatile. I loved it savory (and next time with cheddar!!) but the rest of my family added some sugar.

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yet another perfect morning with the world's best grits. what would i do without this fantastic recipe?!? march 11: best grits, hands down. i didn't even need the extra pat of butter on top, just some freshly ground black pepper. this will cut down my breakfasting out quite a bit. thank you for sharing this amazing recipe!

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I used more water instead of milk. Always daunted to make grits myself - but these were great! Thanks!

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I worked at a Waffle House in GA for a week when I went to visit relatives (they all worked there so...when in rome) I'd never had grits, but after working there I never wanted them again! They were either like soup or spackle and everyone seemed to LOVE them. So naturally I thought that was how they were supposed to be. The other day my boyfriend was talking about them and told me " I just didn't know how to make them right" hehe.. well...ok then. I went out and bought a box and came to Zaar. These are really good! I really enjoyed them and can honestly say I'm a convert! They were the consistency of thick cream of wheat within 5 minutes though. I tried to cook them longer, but after 10 they were starting to get to thick so I stopped. The taste is great and my DBF was mightily suprised. Thank you Connie. I'll make them again just this way many times!

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Wow, now I see why these have so many 5-star reviews. They're terrific; nice & creamy, and with a smooth texture. We all loved these, Connie!

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Just like Mama's.

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These were very good, however not the flavor/texture of Waffle House. The extra cooking time makes them alot better! Thanks!!

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So so so good. Exactly what I was looking for. Very creamy and excellent reheated with a bit of milk in the microwave. I agree with another reviewer: eat these with a bit of butter and maple syrup. Way better than oatmeal! Thank you so much for the recipe!

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All I can say is I will Never Ever make grits any other way again. Superb! Creamy and delicious. A must have for a truly memorable Southern breakfast.

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My husband loves the grits at Waffle house but we are not southerners and I didn't know how to make them. Thank you for this recipe, he likes them as much as the waffle house!

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Great basic recipe here. I had along with (believe it or not) butter and maple syrup on top for breakfast this morning along with some maple flavored sausage. Absolutely DELICIOUS!

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This was excellent. My husband and I enjoyed this.

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Awesome Grits!!!

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This is a perfect recipe for delicious grits, as well as a great way to introduce those who only know the so-called "more refined" polenta to its southern US counterpart. Add these to your next eggs and bacon breakfast, sit back and enjoy! If you have country ham and red eye gravy, that's even better. I highly recommend bringing the water and milk gently to a boil. Don't take your eyes off the pot or it can boil over before you know it. And just like Connie says, stir continuously as you add in the grits so you won't have any lumps. Once that's done, it's a breeze and the taste is wonderful. Thanks so much for the outstanding recipe!

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