Go Back

Classic Grits

Serves 4 to 6
Prep Time5 mins
Cook Time45 mins
Course: Side Dish
Cuisine: American, Southern
Keyword: cornmeal, grits
Author: Virginia Willis


  • 2 cups 2-percent milk
  • 2 cups water or stock
  • 1 cup stone-ground grits
  • 1 tablespoon unsalted butter or to taste, optional
  • Coarse salt and freshly ground black pepper


  • Bring the milk and water to a boil over a medium heat. Whisk in the grits. Season with 1 teaspoon of coarse salt and pepper to taste. Reduce the heat to low and simmer, stirring often, until tender and creamy, 45 to 60 minutes. Add the butter and taste and adjust for seasoning with salt and pepper. Serve immediately.


The ratio for cooking stone-ground grits is 4 cups of liquid to 1 cup of grits. You can use all water, but I find using all milk overpowers the taste of the corn. Generally, I like using a combination of milk and water or stock. When making shrimp and grits I often use shrimp stock and when making savory grits to serve with roasted chicken I will use chicken stock.