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READY IN 30 mins

Breakfast Grits

Read Reviews (32)

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

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Original recipe makes 4 servings Change Servings

3 cups water
1/2 teaspoon salt
1 cup hominy grits

freshly ground black pepper
1 tablespoon butter
1/2 cup shredded sharp Cheddar cheese

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Directions

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.
Remove the grits from the heat and add pepper, butter and cheese; mix well. Stir until the butter and cheese are melted.

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PREP 10 mins
COOK 20 mins
READY IN 30 mins

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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 the next day when I formed the leftovers in to patties and browned them in some melted butter. Not the healthiest thing in the world by any means, but tasty!

—Bover

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Most Helpful Critical Review

Feb 25, 2007

Finished with crumbled bacon; Mm-Mmm!

—Michelle Clay

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39 Ratings

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Dec 14, 2007

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. This is a real southern dish that will warm you up!

—MAMAEM

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Feb 02, 2004

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.

—Navy_Mommy

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Jan 22, 2003

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!

—4PSUFAN

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Apr 13, 2011

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 my guess would be 1/4-1/2 cup), the milk makes them even creamier. I've made what I call "Breakfast Succotash" by mixing cheese grits, a scrambled egg and bacon or sausage, mix thoroughly and serve with toast...a happy childhood memory for me!

—SUNSHINE6420

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Nov 16, 2010

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 method than the instructions on the package, too.

—Hawk

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Aug 28, 2011

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 are also very good. Thanks for the recipe! These grits were thicker than my other go-to recipe and I like that. Not as soupy as before.

—kloghopper

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Nutrition

Calories
240 kcal
12%

Carbohydrates
31.3 g
10%

Cholesterol
26 mg
9%

Fat
9.1 g
14%

Fiber
0.6 g
2%

Protein
7.8 g
16%

Sodium
424 mg
17%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Breakfast Grits

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 240
Calories from Fat: 82

% Daily Value *
Total Fat 9.1g 14 %
Saturated Fat 5.5g 28 %
Cholesterol 26mg 9 %
Sodium 424mg 17 %
Potassium 73mg 2 %
Total Carbohydrates 31.3g 10 %
Dietary Fiber 0.6g 2 %
Protein 7.8g 16 %
Sugars 0.3g
Vitamin A 5 %
Vitamin C 0 %
Calcium 16 %
Iron 16 %
Thiamin 25 %
Niacin 25 %
Vitamin B6 4 %
Magnesium 6 %
Folate 46 %

* 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.