About Brenda Gantt’s Grits
Brenda Gantt is a Southern home cook from Andalusia, Alabama, known for her unhurried, step-by-step cooking videos and her sign-off, “It’s gonna be good, y’all.” Grits sit at the center of a Southern breakfast table the way her buttermilk biscuits do: a simple pantry staple turned into something comforting with just a little technique.
Grits are made from dried, ground corn, simmered slowly in liquid until they turn thick and creamy. Stone-ground grits give the most texture and corn flavor but take the longest to cook, while quick and instant grits trade some of that character for speed. Cooking them low and slow in milk and water, finished with butter and cheese, is the classic way to get a smooth, rich pot without needing many ingredients.
A bowl of grits shows up everywhere from weekday breakfasts to Sunday dinners alongside fried chicken, and it’s the base for dishes like shrimp and grits. Served plain with butter or dressed up with cheese and toppings, it’s one of the most versatile sides in Southern cooking.
Watch How It’s Made
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Brenda Gantt’s Grits Recipe
Ingredients
Kitchen Tools Needed
- Medium saucepan with lid
- Whisk
- Wooden spoon
- Measuring cups & spoons
Instructions
- Bring the liquid to a boil. In a medium saucepan, bring the water, milk, and salt to a boil over medium-high heat.
- Whisk in the grits. Slowly whisk in the grits in a steady stream to prevent lumps.
- Simmer low and slow. Reduce the heat to low, cover, and simmer for 20 to 25 minutes, stirring often, until thick and creamy.
- Finish with butter and cheese. Remove from the heat and stir in the butter, cheddar cheese if using, and black pepper until melted and smooth.
- Adjust and serve. If the grits are too thick, stir in a splash of warm water or milk. Taste and adjust salt, then serve hot.
Quick-cooking grits will be ready in 5 to 7 minutes instead of 20 to 25. Check the package and adjust the simmer time.
Nutrition Facts
| Calories | 230 |
|---|---|
| Protein | 6 g |
| Carbohydrates | 21 g |
| Fat | 13 g |
| Fiber | 1 g |
| Sodium | 430 mg |
| Sugar | 3 g |
Nutrition values are estimates and are not a substitute for professional dietary advice.
Health Benefits of Grits
Energy from Whole Grain Corn
Grits are made from ground corn, a complex carbohydrate that provides a steady source of energy.
Naturally Gluten-Free
Plain corn grits are gluten-free, making them a good base for people avoiding wheat.
Calcium & Protein
Cooking grits in milk, and finishing with cheese, adds calcium and protein beyond what water alone provides.
Low in Fat on Their Own
Plain grits are naturally low in fat; the richness here comes from the butter and cheese added at the end, which you can adjust to taste.
What to Avoid
Preparation Mistakes
- Don’t dump in the grits all at once. Add them slowly while whisking to avoid lumps.
- Don’t walk away while they simmer. Stir often, especially in the first few minutes, so they don’t stick or scorch on the bottom.
- Don’t rush the cook time. Stone-ground grits need the full simmer time to turn creamy rather than gritty.
Storage Mistakes
- Don’t store them uncovered. Grits form a skin and dry out quickly if left open in the fridge.
- Don’t reheat without added liquid. Grits thicken a lot as they cool, so add a splash of milk or water before reheating.
Dietary Considerations
- Contains Dairy (milk, butter, cheese)
- Gluten-Free (plain grits; check packaging)
- Vegetarian
Pro Tips for the Best Grits
- Whisk while adding the grits to keep them from clumping together.
- Keep the heat low once simmering. A gentle simmer prevents scorching and sputtering.
- Season at the end, too. Taste after adding the butter and cheese, since both bring their own saltiness.
- Use room-temperature cheese so it melts in smoothly instead of clumping in the hot grits.
- Thin with hot liquid, not cold. Adding cold milk or water can make the pot seize up; warm it first if possible.
What to Serve With Grits
Breakfast
- Bacon or sausage
- Fried or scrambled eggs
- Red-eye gravy
Dinner
- Shrimp and grits
- Fried chicken
- Smothered pork chops
- Cabbage casserole
To Finish the Meal
Want something lighter alongside? Try a cucumber, tomato, and onion salad for contrast.
Ingredient Substitutions
| Ingredient | Swap | Notes |
|---|---|---|
| Whole milk | Half-and-half or heavy cream | Richer, creamier result; use less water to balance. |
| Water | Chicken broth | Adds savory depth; omit or reduce added salt. |
| Cheddar cheese | Parmesan, Gruyère, or pimento cheese | Each brings a different flavor; pimento cheese adds a little heat. |
| Stone-ground grits | Quick or instant grits | Cut the simmer time way down; follow the package timing. |
| Butter | Heavy cream or cream cheese | Stir in at the end for a similar richness. |
Storage & Reheating
Refrigerator
Cool, then store in an airtight container for 3 to 4 days.
Freezer
Grits can be frozen for up to 2 months, though the texture turns a bit grainy after thawing. Thaw overnight in the fridge and reheat with extra liquid, whisking well.
Reheating
On the stove over low heat or in the microwave, stirring in a splash of milk or water until smooth again.
Frequently Asked Questions
Stone-ground grits are coarser and less processed, so they take about 25 to 40 minutes to cook but have the most corn flavor and texture. Quick grits are finer and cook in about 5 to 7 minutes. Instant grits are pre-cooked and dried, so they only need boiling water. This recipe is written for stone-ground or old-fashioned grits; reduce the simmer time for quick grits.
Yes, water alone works, but the grits will be less rich and creamy. A mix of water and milk, or water and heavy cream, gives the best balance of flavor without being too heavy.
Add the grits slowly in a thin stream while whisking constantly, rather than dumping them in all at once. Keep stirring often during the first few minutes of cooking, when lumps are most likely to form.
Yes. Cooked grits keep in the refrigerator for 3 to 4 days. They thicken as they cool, so reheat gently on the stove or in the microwave with a splash of milk or water, stirring until smooth again.
Grits take well to shrimp, bacon, sautéed mushrooms, a fried or poached egg, hot sauce, chopped green onions, or a spoonful of pimento cheese stirred in at the end.
Plain grits made from corn are naturally gluten-free. Check the package for a certified gluten-free label if cross-contact during processing is a concern, and watch for any added ingredients in flavored or instant grits.
Reader Reviews
More Brenda Gantt Recipes
- Cabbage CasseroleA creamy Southern side with a cracker topping
- Buttermilk BiscuitsThe classic Southern breakfast companion to grits
- Apple PieA comforting Southern dessert classic
- BrowniesRich, fudgy, and easy to make
- Banana PuddingA creamy Southern favorite for any occasion
- Cucumber Tomato Onion SaladA light, fresh side to round out the plate
It’s gonna be good, y’all. Make a pot for breakfast tomorrow.
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