fbpx Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

How to Make Grits


The best creamy and tasty grits recipe.


  • 2 ears fresh sweet corn, kernels scraped and reserved and cobs cut in half 
  • 1 tablespoon unrefined corn oil 
  • 1 sweet onion, grated 
  • 1 cup 2-percent milk 
  • 1 cup stone-ground yellow grits 
  • 1 tablespoon unsalted butter, or to taste 
  • Coarse salt and freshly ground black pepper 


  1. Make the corn stock: In a saucepan, combine the corncobs and 3 cups of water and bring to a boil over medium heat. Decrease the heat to low and simmer until the corn stock has taken on a light corn flavor, about 10 minutes. Remove the cobs, strain the stock into a bowl, and set aside. 
  2. Meanwhile, heat the oil in a large saucepan over medium heat. Add the onion and cook until transparent, about 2 minutes. Add the reserved corn kernels and cook, stirring occasionally, until tender, about 5 minutes. 
  3. Increase the heat of the onions and corn to medium high; add the milk and the corn stock. Bring the mixture to a boil and whisk in the grits. Season with 1 teaspoon of coarse salt and pepper to taste. Reduce the heat to low and simmer, stirring often, until tender and creamy, 45 to 60 minutes. Add the butter and taste and adjust for seasoning with salt and pepper. Serve immediately.