Basic Boiled Grits

Preparation info
  • Yields


    • Difficulty


Appears in
Bill Neal's Southern Cooking

By Bill Neal

Published 1985

  • About

Modern processing has done little for grits. A long, slow cooking is necessary to produce the correct creamy consistency which is still punctuated by a slight pebbly contrast. Basic boiled grits are mostly breakfast food, best with country ham and fried eggs.


  • cups (1 L) water
  • 1 teaspoon salt


Bring the salted water to a strong boil in the saucepan. Slowly sift the grits through one hand into the water while stirring with the whisk in the other hand. When all grits have been added, continue stirring and reduce the heat to low until only an occasional bubble breaks the surface. Continue cooking for 30 to 40 minutes, stirring frequently to prevent scorching. Beat in a good quantity of