Grits

By Marian Burros

Updated October 11, 2023

Total Time
8 minutes
Prep Time
1 minutes
Cook Time
7 minutes
Rating
4(8)
Comments
Read comments

Featured in: EATING WELL

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

    or to print this recipe.

Advertisement

Ingredients

  • 4 cups water

  • 1 cup yellow stone-ground cornmeal

  • Salt and pepper to taste

Ingredient Substitution Guide
Nutritional analysis per serving

24 grams carbs; 112 calories; 1 gram polyunsaturated fat; 1 gram fat; 2 grams fiber; 623 milligrams sodium; 3 grams protein

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.

Powered by

Preparation

  1. Step 1

    Bring water and salt to boil. Slowly add cornmeal, stirring to prevent lumping. Cook over low heat until grits are cooked and mixture is thick. Season with pepper.

  2. Step 2

    Either serve grits from the pot or pour into 10-inch pie plate and chill.

  3. Step 3

    If chilled, cut into triangles and reheat in oven at 350 degrees for 10 minutes before serving.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

4 out of 5
8 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

There aren’t any comments yet. Be the first to leave one.
JF Edwards

What about real grits -- not "cornmeal"?

Private comments are only visible to you.

Recipe Tags

or to save this recipe.