Skip to main content

Stovetop Creamy Grits

Classic creamy corn grits with a mild taste.
Bowls of fine textured corn grits.
Prep time: 5 minutes
Cook time: 25 minutes
Makes: 4 servings
Nutrition Facts: View label

Ingredients

4 cups low-sodium broth or water
1 cup corn grits (also known as polenta)
¼ cup low-fat or nonfat milk (optional)
¼ teaspoon each salt and black pepper (optional)

Directions

  1. Wash hands with soap and water.
  2. In a large saucepan, bring the broth to a boil. Turn heat to medium and slowly stir in the grits. Keep stirring to avoid lumps. Cook and stir for about 5 minutes.
  3. Turn the heat to low, cover the pan and cook for 20 minutes. Stir every 4 or 5 minutes until the polenta is thick and creamy. Stir in milk, salt and pepper, if desired.
  4. Serve hot with toppings of your choice (see Notes).
  5. Refrigerate leftovers within 2 hours.

Notes

  • Top grits with any sauce, stew or stir-fry and a sprinkle of cheese.
  • Try grits topped with milk, fruit and chopped nuts for breakfast. You can also add spices such as cinnamon and cloves to the cooking liquid.
  • For creamier grits, use 2 cups broth and 2 cups low-fat milk.
  • For cheesy grits, stir in ¼ cup grated parmesan cheese at the end of cooking.
  • Enjoy leftover grits: Refrigerate grits in a cup. When solid, remove and cut into ½-inch rounds. In a lightly greased skillet on medium heat, cook slices until golden brown on each side. Serve as a side dish with eggs, sautéed greens or any meat, fish or poultry.

Comments

Cooking slices of cooked grits to serve with a stew is fabulous! Thanks for the inspiration.

You might also like...

Recipes A to Z (without photos)

Grape and Cucumber Salad
Thinly sliced cucumber and grape halves with dressing in a bowl.

Grape and Cucumber Salad

A unique and delicious combination of grapes and cucumber, with a homemade vinegar dressing.
Prepare:
15 minutes
Makes:
6 Cups
Roasted Parsnips and Carrots
Bowl of golden, tender carrot and parsnip sticks.

Roasted Parsnips and Carrots

A great side dish, these roasted parsnips and carrots are both sweet and savory.
Prepare:
5 minutes
Cook:
30 minutes
Makes:
3 Cups
Tuna Salad with Cucumber
Tuna and pea mix served over a bed of lettuce.

Tuna Salad with Cucumber

Bright and crunchy salad that is ready in about 15 minutes.
Prepare:
15 minutes
Makes:
5 cups
Whole-Wheat Zucchini Bread
Slices of moist zucchini bread.

Whole-Wheat Zucchini Bread

A warm and tasty sweet treat that’s packed with veggies, warm cinnamon and crunchy nuts.
Prepare:
15 to 20 minutes
Cook:
45 to 60 minutes
Makes:
16 slices
Salsa Macha
Bowl of thin red salsa shown drizzled over chicken and vegetables.

Salsa Macha

You will love this pepper-infused oil made with hot peppers, garlic and peanuts. It is delicious drizzled on just about anything and stores well in your refrigerator or freezer.
Prepare:
20 minutes
Cook:
20 minutes
Makes:
1 ½ cups
Fruit and Nut Slaw
Colorful, crunchy vegetable mix in a large bowl.

Fruit and Nut Slaw

This fresh salad is the perfect combination of fresh veggies and sweet and savory toppings.
Prepare:
20 minutes
Makes:
8 cups
Was this page helpful to you?
CAPTCHA
This question is for testing whether or not you are a human visitor and to prevent automated spam submissions.