Stone-Ground Grits

By Vallery Lomas

Updated June 20, 2025

Stone-Ground Grits
David Malosh for The New York Times. Food Stylist: Simon Andrews.
Total Time
About 30 minutes to 1 hour, depending on your grits
Rating
4(64)
Comments
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Stone-ground grits are dried corn kernels that have been coarsely ground. Unlike instant and quick-cooking grits, their coarse nature requires a longer cooking time, but the resulting dish is more flavorful and, when cooked long enough, smells like popcorn. Don’t skimp on the cook time, and add more water if needed. You can find white and yellow stone-ground grits at many grocery stores, or purchase them online. This recipe is for cheesy grits, though some people prefer their grits sweet and add sugar. Extra-sharp Cheddar works wonderfully here, but feel free to use a smoked Cheddar or even smoked Gouda for even more flavor. 

Featured in: Why Stone-Ground Grits Are the Best Grits

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Ingredients

Yield:4 servings
  • 2cups whole or reduced-fat milk (see Tip)
  • ¼cup unsalted butter, cut into 1-inch pieces
  • Kosher salt (such as Diamond Crystal)
  • 1cup stone-ground grits 
  • ½teaspoon ground white or black pepper
  • 1cup shredded extra-sharp or sharp Cheddar (optional)
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

337 calories; 17 grams fat; 10 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 37 grams carbohydrates; 2 grams dietary fiber; 6 grams sugars; 9 grams protein; 425 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Bring 2 cups water, the milk, butter and ½ teaspoon salt to a boil in a medium saucepan over high heat. Once the mixture is boiling, whisk in the grits in a slow and steady stream. Reduce the heat to low so that the grits are simmering, with small bubbles just breaking the surface.

  2. Step 2

    Cook over low heat, stirring occasionally, until thickened and creamy, and the grits have popped open and smell like popcorn, at least 20 minutes, or over 1 hour, depending on the variety and coarseness of the grits. When stirring, be sure to scrape the sides and bottom of the pot to prevent the grits from sticking and burning. If the grits thicken before they are completely cooked, add more water, a couple tablespoons at a time, and continue cooking until done.

  3. Step 3

    Remove the creamy grits from the heat and stir in the pepper and cheese, if using. Taste to adjust seasoning, adding more salt, if desired. Serve immediately.

Tip
  • You can substitute water for the milk and omit the butter and cheese to make the grits dairy-free. You can also cook the grits in chicken or vegetable stock for a more savory profile.

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Ratings

4 out of 5
64 user ratings
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Comments

Deb

I am fortunate to live where I can find Anson Mills organic stone-ground grits. The flavor is amazing. Follow the directions on their website, soak the grits ahead of cook time, and it will astonish you. The flavor is almost like fresh creamed corn in season. It's just grits and water in their basic recipe, but you can add butter as you wish when the grits are almost done. I learned a lot about grits from Anson Mills (which, as a northerner, I knew little about).

Joyce, Highlands, NC

Agree agree about the flavor. Stovetop, plan on an hour for sure. The Instant Pot is a 20 minute job with no stirring. A natural release adds 10 minutes or so Be sure to spray the pot with oil to avoid sticking. Cook in water, add half and half or milk after they are done and stir well.

RMH

I use the Instant Pot to make grits, but I do not place the mixture directly in the pot. Instead, I put about half an inch of water in the bottom of the pot, then place a bowl containing the grits mixture on the trivet. This makes clean-up much easier.

Bridget

I now refer to my rice cooker as my grits cooker, it's perfect for cooking stone ground yellow grits. I just use water, 1:4 ratio, plus butter, s&p, throw it all in and turn on the grits cooker, stir when it's done, about 20 minutes. And try not to pay more than $3/lb for grits, some are selling it like it's gold, and always order more than 1 bag, the shipping doesn't go up, or up much, when you order more.

Suzanne, GA

Artisan Milling Co's grits rocked this. Cooking on stovetop, I like a 4 to 1 ratio for smoother grits w 30-40 min cook time, but others use 3 to 1 to get a toothsome result. Agreed that it's best to cook in water, then whisk in dairy to taste after the grits are cooked. Didn't grow up eating grits, but man, a bowl with green onions, an egg plus a drizzle of soy sauce is so comforting.

Jennie

I followed the directions on my grits which said 3 c liquid to 3/4 c grits. I did half milk and half water. These were creamy, rich, and enjoyable.

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