Breakfast Grits

Breakfast Grits

36

"If you've never tried grits...you haven't lived!"
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Ingredients

30 m servings 240 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 240 kcal
  • 12%
  • Fat:
  • 9.1 g
  • 14%
  • Carbs:
  • 31.3g
  • 10%
  • Protein:
  • 7.8 g
  • 16%
  • Cholesterol:
  • 26 mg
  • 9%
  • Sodium:
  • 424 mg
  • 17%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Bring the water and salt to a boil in a saucepan. Whisk in the grits and continue to whisk for 1 minute. When the mixture comes to a boil again, turn the heat to low. Stir frequently, cook for 10 to 15 minutes.
  2. Remove the grits from the heat and add pepper, butter and cheese; mix well. Stir until the butter and cheese are melted.

Reviews

36
  1. 45 Ratings

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Most helpful positive review

My wife had never tried grits, so I made these for her. I used half water, half milk and stirred in crumbled bacon bits at the end. Not only were they fantastic that day, they were even better...

Most helpful critical review

Cheese grits are OK, but they are better without. I prefer quick grits that cook in 5 minutes. 4 cups water to 1 cup grits. In either case, best recipe is on the box. For variety, the yellow co...

My wife had never tried grits, so I made these for her. I used half water, half milk and stirred in crumbled bacon bits at the end. Not only were they fantastic that day, they were even better...

I make grits all the time but found out that using velveeta cheese is way better than using cheddar cheese. You can put anything in grits, even some salsa, veggies, salmon... almost anything. T...

My two year old loves grits this way. They are the best. You can adjust the seasoning to taste and I recommend you try different types of cheese for variety.

My husband is from Charleston SC, where grits rule! This recipe reminds me of an Edisto Island, SC, resturant's one! Oh! The savory memory is alive!

Thank you so much for posting this recipe! My husband grew up with grits & eggs as a breakfast staple, and I'd never heard of them before we got married! This is a much easier and more reliable ...

This is really good. However, instead of water, I used 2 cups 2% milk and 1 cup water. And a splash of 1/2 and 1/2. I've also made grits using reduced sodium chicken broth and milk and they a...

I grew up watching my grandmother cook grits and her were always so creamy and perfectly prepared (be it with a little butter, S&P or cheese). Her trick to add milk (she never measured it but m...

Made this recipe because I had made Shimp and Grits from a different recipe last night and we finished the Grits, but still had the shrimp and sauce left over. I wasn't too fond of the other gr...

This gal can cook grits!! Have you tried adding some chopped up boiled shrimp? If we have any left over from our low country boils, I'll peel them and chop them up and add them to the grits abou...