Charleston Grits

photo (38)Most people in Nebraska either think they don’t like grits or they don’t know what they are. This is understandable, because you cannot buy old-fashioned grits in most grocery stores in the Midwest. I have seen them at Traders Joe’s, but I normally order them from South Carolina, or stock up when we visit. Grits are simply finely ground corn, available in yellow or white. I grew up eating only white, but prefer yellow for dinner.

I got this recipe from the bag of grits years ago, and it’s the only way I make them now. We don’t have them very often because they aren’t healthy in the least, but they are true comfort food for this displaced Southern family! Serve them for breakfast with eggs, bacon and biscuits, or as you would rice with any meat for dinner. Shrimp Creole with Charleston Grits is a family favorite, I’ll share that recipe soon.


Charleston Grits

6 c. water

1 1/2 c. old fashioned Grits

2 c. milk (I use 1%)

1 c. heavy cream

8 T. butter

salt, pepper to taste

In a large, heavy saucepan, bring the water to a boil. Sprinkle a teaspoon of salt into the water and add the grits, stirring with a wooden spoon to combine. WHhen grits thicken, add milk, cream and butter and bring back to a boil. Reduce to simmer, cover and cook on low for 45-60 minutes, until grits are thick and creamy. Add salt and pepper to taste.


To order grits:




4 thoughts on “Charleston Grits

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  1. Cook up some grits. Put some in a bowl with butter, salt and pepper and have at ’em. Take the rest and pour ’em in a 9X13 pan. Refrigerate over night. Dump ’em out of the pan and slice into pieces. Peel the “skin” from the top of the cold grits, dredge in corn meal with some pepper and fry. Plate ’em up and add syrup if that’s yor thang. Nummy, nummy. Or how about cheese and garlic grits casserole. Or that shrimp. Or…

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