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Grits

Basic Grits

Grits are a homey, Southern specialty that often accompanies eggs, biscuits and sausage for breakfast.

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Basic Grits
PrepAbout 25 minutes
CookAbout 25 minutes
ServesMakes 4 servings
LevelEasy
Method

Cook it step by step

  1. 1

    Bring water and salt to a boil.

  2. 2

    Stir in grits and return to boiling.

  3. 3

    Reduce heat to low and simmer for 20 minutes, stirring occasionally.

  4. 4

    Add water as needed.

From the Mill Kitchen

A Few Notes Before You Bake

Basic Grits is at its best when the corn flavor stays front and center. These notes focus on texture, pan heat, and a few practical cues that help the finished dish taste like the grain it came from.

Get the texture right with stone-ground corn

Stone-ground corn recipes usually reward a little more patience than boxed shortcuts. Let the batter, porridge, or casserole hydrate fully, and do not be afraid of a few extra minutes on low heat or in a properly heated skillet if the middle still feels loose.

For grits and polenta-style dishes, steady whisking at the start and a gentler simmer afterward usually matter more than speed. A slower finish gives the grain time to soften without losing the fuller corn flavor that makes fresh-milled products worth seeking out.

Why Homestead Grits is the right match

Homestead Grits gives this recipe the flavor anchor it needs. The goal is not just to finish the bake, but to keep enough grain character in the final result that the flour, cornmeal, oats, or grits still taste present after butter, sugar, cheese, fruit, or savory toppings join in.

When a recipe points to a specific Homestead ingredient, it gives you an easier way to repeat the result. You can restock the same grain, compare a few nearby options, and choose the one that best fits the next batch.

Serving, storing, and planning the next batch

Most breakfast recipes here are strongest when served warm and close to the first cook, whether that means straight from the skillet, griddle, or saucepan. If you are making them ahead, cool the batch fully and reheat gently so the texture stays pleasant instead of drying out.

If you want the next batch to lean heartier, milder, or more obviously whole grain, the related guides below make it easy to compare a few nearby options before you restock.

Shop Homestead GritsStone-Ground Cornmeal GuideStone-Ground Grits GuideBest Cornmeal for Cornbread

Ready to bake?

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