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Grits Final Dish

Photo: Claudia Concas

Grits - Southern Comfort Food at its Best

How do you cook grits? Discover the ingredients, cooking tools and step-by-step recipes on Fine Dining Lovers.

21 May, 2021
Average: 3.6 (8 votes)

serves for


total time

0 HR 40 MIN


400 ml
Chicken stock
300 ml
Corn Flour
200 gr
200 g
Parmigiano Cheese
100 g
100 g
1 leaf
Black pepper

Halfway between polenta and semolina, grits are one of the comfort foods originally from the Southern States. Its taste is simple and its recipe equally simple. Making grits at home is easy, the hardest part is finding the grits - white corn flakes. If you can't find them you can replace them with corn flour used for making polenta. Here is the step-by-step recipe for grits.


Step 01

Grits step 02

Photo: Claudia Concas

To prepare the grits, put the chicken broth, water and a bay leaf in a saucepan and bring to a boil.

Sprinkle in the cornmeal and mix with a whisk to avoid lumps forming.

Season with salt and pepper and cook over medium heat, continuing to stir for about 20 minutes.

Step 02

Grits step 04

Photo: Claudia Concas

Once the mixture is cooked, remove it from the heat, add the butter and mix well.

Step 03

Grits step 05

Photo: Claudia Concas

Add the grated Parmigiano Reggiano and mix again.

Step 04

Grits step 06

Photo: Claudia Concas

Add the cream and mix everything with a whisk. Remove the bay leaf.

Step 05

Grits step 07

Put the grits in a bowl and top off with a slice of butter and a sprinkle of pepper.

History and origins

It's a type of porridge that's very similar to a very creamy polenta. The origins of grits date back to Native Americans who used to grind white corn in early mills. Other sources claim that grits descended from semolina brought to America by the first African slaves.

Difference with polenta

The only difference between grits and polenta is the type of corn used. White corn flour is used for the original southern grits. Polenta is instead prepared with yellow corn flour. For convenience, you can also use instant polenta flour in order to obtain good and nutritious grits in a few minutes.


Grits should be eaten hot and creamy, as soon as they are made. You can keep them at room temperature for a day, but you need to warm them up before you put them on the table. Once heated, however, they will not have the same creamy and enveloping consistency that characterises them.


You can serve grits as an accompaniment to meat stews or dips and sauces. Also excellent with grilled or sautéed prawns.

Here's how to make shrimp and grits.



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