Paula Deen Grits is a five-ingredient recipe that takes 35 minutes and feeds 5. She simmers quick grits in a mix of water and milk, then finishes them with a half cup of butter. This is breakfast table Southern cooking: the kind that goes next to scrambled eggs and hot biscuits every morning.
The milk is what separates these from diner grits made with plain water. It gives them a creamier body without adding cream cheese or heavy cream. Paula cooks them low and slow for 30 minutes, stirring throughout, which is why they come out smooth instead of gritty and lumpy.
Stir the grits in slowly once the liquid boils. Dumping them in all at once creates clumps you cannot fix. Keep the heat low after covering, and check every few minutes. Add a splash of water if they start sticking to the bottom of the pot.
Paula Deen Grits
Course: BreakfastCuisine: American, SouthernDifficulty: Easy5
servings5
minutes30
minutes315
kcalCreamy stovetop grits cooked slowly in milk and water for 30 minutes until smooth and thick. Finished with a generous half cup of butter for rich flavor.
Ingredients
2 cups water
1 1/4 cups milk
1 teaspoon salt
1 cup (not instant) quick cooking grits
1/2 cup Butter
Directions
- Boil and cook: In a small pot, bring water, milk and salt to a boil. Slowly stir grits into boiling mixture. Stir continuously and thoroughly until grits are well mixed. Let the pot return to a boil, cover pot with a lid, lower the temperature, and cook for approximately 30 minutes stirring occasionally. Add more water if necessary.
- Check doneness: Grits are done when they have the consistency of smooth cream of wheat.
FAQs
Can I use stone-ground grits instead of quick cooking?
You can, but the cook time goes from 30 minutes to about an hour. Stone-ground grits have a coarser texture and more corn flavor. Use the same liquid amounts and add water as needed during the longer cook.
How long do leftover grits keep in the fridge?
Cooked grits last 3 to 4 days in a sealed container. They firm up as they cool, which is normal. Reheat them on the stove with a splash of milk or water, stirring until they loosen back up.
Why did my grits turn out lumpy?
The grits went into the liquid too fast, or the liquid was not at a full boil. Pour them in a slow, steady stream while stirring constantly. If you already have lumps, press the grits through a fine mesh strainer.
Do I need to stir the whole 30 minutes?
Not the entire time. Stir constantly for the first couple of minutes while the grits absorb the liquid, then drop to stirring every 3 to 5 minutes. Keeping the lid on between stirs helps them cook evenly.
What goes well on top of these grits?
Paula suggests serving them with butter, fruit, or as a savory side with a meal. For breakfast, a pat of butter and a sprinkle of salt is the classic move. For dinner, try shrimp, cheese, or crumbled sausage on top.
