Southern Grits

Having been a grits eating/cooking Southerner all my life, I can tell you the recipe as written (using 'quick' grits) does not have enough liquid in it. The proportions for quick-cooking grits are 4:1 (4 cups H2O to 1 cup grits) for 6 servings. This may be the source of some of the problems listed in the comments regarding having to add more liquid for longer cooking times. BTW, one NEVER adds sugar to grits. Sugar is for oatmeal and/or cream of wheat, NOT grits. Grits is a savory dish, not a hot cereal. just sayin' :)

This was the first time I've ever made grits. I wanted a savory snack so I caramelized onions and mushrooms in one pan and browned chunks of sausage in another while stirring my grits. I did stir in about a half cup of sharp cheddar cheese at the end. It was super easy and super EXCELLENT. Great Friday night movie snack. In the morning, the leftovers will get a fried egg with a nice runny yolk on top.

This is word for word, instructions and ingredients, Paula Deen's recipe! I've been making them for more than 10 years, the best grits I've ever had. easy and fool proof.

Absolutely wonderful! Just got done eating supper. Never made grits before. I have been a fan but I usually only got them for breakfast and even though one of you said you never ever put milk and sugar on them, that is how I ate them. Like cream of wheat or farina. I know plenty of other people who eats them like that too. However, I was looking for something as a base on my plate for my homemade chili (actually just made a recipe up tonight for it and I will post it here, as it was really good). Well let me tell ya, the grits turned out so very very creamy. I took the suggestion of the other posts and decided to not fool around with the liguid in spurts. It sounded like it would need quite abit more and one person said about 1/2 cup more so after the initial boil down and they thickened some, I added the 1/2 cup of milk. After that I didn't have to add any more. They were just amazing! I put them on my plate and added my chili on top. Perfect! I usually use rice under my chili but rice has been messing with my stomach lately and I don't care for brown rice. This worked. Guys, if you haven't tried these you absolutely have to. Can't wait to make them for my daughter and her crew. They will love them! Thanks Connie!

I grew up in the south and hungered for those southern grits. This recipe was awesome! I printed it out and will post it on my pantry door because I will be making it on a regular basis. I followed the recipe exactly, except for the amount of liquid and the 20 minutes cooking time. I turned the burner off when it was almost thick enough (maybe 10 minutes of cooking time) and let it sit while I cooked the eggs to go with it. Came out perfect! My husband loved it and even remarked on it since he thinks of grits as just a "filler" and he never mentions them. Thank you for this recipe!