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Buttered Grits

Keep an eye on the grits when you're cooking so nothing sticks to the pan. Extra butter couldn't hurt.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, March 2006


  • 3/4 cup grits
  • Coarse salt and ground pepper
  • 2 tablespoons butter
  • Hot sauce


  1. In a medium saucepan, combine 3 cups water, grits, and 1 1/4 teaspoons salt; bring to a boil over high heat. Reduce heat to low and simmer, stirring occasionally and scraping down sides of pan with a heatproof rubber spatula, until thick and creamy, about 25 minutes.

  2. Remove from heat, add butter and 1/4 teaspoon pepper; stir until incorporated. Serve with hot sauce on the side, if desired.

Cook's Notes

Grits, a traditional Southern staple, are ground hominy. Hominy is dried corn from which the hull and germ have been removed.

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