Zesty, comforting, and ready in minutes—that’s the magic of quick grits! Whether you’re craving a cozy weeknight dinner or a savory brunch, these 18 recipes transform humble grits into deliciously simple meals. From cheesy classics to creative twists, each dish promises flavor without fuss. Dive in and discover how easy it is to make grits the star of your table!
Cheesy Garlic Quick Grits
Sometimes, on quiet evenings like this one, I find myself craving something simple yet deeply comforting—a warm bowl that feels like a gentle hug. Cheesy garlic grits are that dish for me, a humble Southern staple transformed with just a few thoughtful touches into a cozy, soul-satisfying meal. It’s the kind of recipe that slows time down, inviting you to savor each creamy, garlicky bite as the world outside fades away.
Serving: 4 | Pre Time: 5 minutes | Cooking Time: 15 minutes
Ingredients
– 4 cups water
– 1 cup quick-cooking grits
– 1 tsp salt
– 4 tbsp unsalted butter
– 4 cloves garlic, minced
– 1 cup shredded sharp cheddar cheese
– 1/2 cup whole milk
– 1/4 tsp black pepper
Instructions
1. In a medium saucepan, bring 4 cups of water to a rolling boil over high heat.
2. Slowly whisk in 1 cup of quick-cooking grits and 1 tsp salt to prevent clumping, then reduce the heat to low.
3. Cover the saucepan and simmer the grits for 5–7 minutes, stirring occasionally, until they thicken and absorb most of the water—tip: a gentle simmer prevents scorching.
4. While the grits cook, melt 4 tbsp of unsalted butter in a small skillet over medium heat.
5. Add 4 cloves of minced garlic to the skillet and sauté for 1–2 minutes, just until fragrant and lightly golden, being careful not to burn it.
6. Remove the skillet from the heat and set the garlic butter aside.
7. Once the grits are thickened, stir in the garlic butter, 1 cup of shredded sharp cheddar cheese, 1/2 cup of whole milk, and 1/4 tsp black pepper until fully combined and creamy—tip: adding cheese off the heat helps it melt smoothly without separating.
8. Let the grits rest, covered, for 2–3 minutes to allow the flavors to meld and the texture to set slightly.
9. Serve immediately while hot and creamy.
Oozing with rich, melty cheddar and infused with the warm aroma of sautéed garlic, these grits boast a luxuriously smooth texture that’s both hearty and comforting. For a creative twist, top them with a fried egg or a sprinkle of crispy bacon to add a savory crunch that contrasts beautifully with the creamy base.
Spicy Shrimp and Quick Grits
A quiet evening calls for something warm and comforting, a dish that feels like a gentle embrace after a long day. This spicy shrimp and quick grits recipe brings together creamy, soft grits with bold, zesty shrimp in a simple yet deeply satisfying way.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– 4 cups water
– 1 cup quick-cooking grits
– 1 teaspoon salt
– 2 tablespoons unsalted butter
– 1 pound large shrimp, peeled and deveined
– 2 tablespoons olive oil
– 3 cloves garlic, minced
– 1 teaspoon smoked paprika
– 1/2 teaspoon cayenne pepper
– 1/4 cup chicken broth
– 2 tablespoons fresh lemon juice
– 2 tablespoons chopped fresh parsley
Instructions
1. In a medium saucepan, bring 4 cups of water to a boil over high heat.
2. Slowly whisk in 1 cup of quick-cooking grits and 1 teaspoon of salt to prevent clumping.
3. Reduce the heat to low, cover the saucepan, and simmer the grits for 5 minutes, stirring occasionally to ensure a smooth texture.
4. Remove the grits from the heat and stir in 2 tablespoons of unsalted butter until fully melted and incorporated.
5. Pat 1 pound of large shrimp dry with paper towels to help them sear properly.
6. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
7. Add the shrimp to the skillet in a single layer and cook for 2 minutes per side until pink and opaque.
8. Stir in 3 cloves of minced garlic, 1 teaspoon of smoked paprika, and 1/2 teaspoon of cayenne pepper, cooking for 30 seconds until fragrant.
9. Pour in 1/4 cup of chicken broth and 2 tablespoons of fresh lemon juice, scraping up any browned bits from the bottom of the skillet for extra flavor.
10. Simmer the shrimp mixture for 2 minutes until the sauce slightly thickens.
11. Stir in 2 tablespoons of chopped fresh parsley just before serving to preserve its bright color and freshness.
12. Divide the cooked grits among four bowls and top evenly with the spicy shrimp and sauce.
Here, the creamy grits provide a soft, comforting base that beautifully contrasts with the tender, spicy shrimp. For a creative twist, try serving it with a side of sautéed greens or a sprinkle of crumbled bacon to add a smoky crunch.
Bacon and Cheddar Quick Grits
Just as the winter evening settles in, I find myself drawn to the kitchen, craving something that feels like a warm embrace. There’s a quiet comfort in preparing a simple, hearty dish that requires little fuss but delivers deep satisfaction—a bowl of creamy, savory grits that feels both nostalgic and nourishing.
Serving: 4 | Pre Time: 5 minutes | Cooking Time: 20 minutes
Ingredients
– 4 cups water
– 1 cup quick-cooking grits
– 1 teaspoon salt
– 6 slices bacon
– 1 cup shredded sharp cheddar cheese
– 2 tablespoons unsalted butter
– ¼ teaspoon black pepper
Instructions
1. Place 4 cups of water in a medium saucepan and bring it to a boil over high heat.
2. Slowly whisk in 1 cup of quick-cooking grits and 1 teaspoon of salt to prevent clumping.
3. Reduce the heat to low, cover the saucepan, and simmer the grits for 5 minutes, stirring occasionally with a wooden spoon to ensure even cooking.
4. While the grits simmer, cook 6 slices of bacon in a skillet over medium heat for 8–10 minutes until crispy and browned, turning them halfway through.
5. Transfer the cooked bacon to a paper towel-lined plate to drain excess grease, then crumble it into small pieces once cooled.
6. After the grits have simmered for 5 minutes, remove the saucepan from the heat and stir in 1 cup of shredded sharp cheddar cheese until fully melted and incorporated.
7. Add 2 tablespoons of unsalted butter and ¼ teaspoon of black pepper to the grits, stirring gently to combine all ingredients.
8. Fold in the crumbled bacon pieces, reserving a small amount for garnish if desired.
9. Serve the grits immediately in warm bowls, topped with the reserved bacon for added crunch.
Zesty with the sharpness of cheddar and the smoky saltiness of bacon, these grits have a velvety texture that clings to the spoon, offering a rich, creamy bite in every mouthful. For a creative twist, try topping them with a fried egg or a sprinkle of fresh chives to brighten the dish, making it perfect for a cozy breakfast or a simple dinner.
Southern-Style Quick Grits with Butter
Maybe it’s the quiet hum of the evening, or the way the light slants across the kitchen counter, but there’s something deeply comforting about returning to a bowl of simple, creamy grits. This Southern-style version comes together quickly, offering a warm, buttery embrace with minimal fuss, perfect for a solitary supper or a shared moment of calm.
Serving: 4 | Pre Time: 5 minutes | Cooking Time: 15 minutes
Ingredients
– 4 cups water
– 1 cup quick-cooking grits
– 1 teaspoon salt
– 4 tablespoons unsalted butter
– 1/4 teaspoon black pepper
Instructions
1. In a medium saucepan, bring 4 cups of water to a rolling boil over high heat.
2. Slowly whisk in 1 cup of quick-cooking grits to prevent clumping, then reduce the heat to low.
3. Stir in 1 teaspoon of salt, cover the saucepan, and let the grits simmer for 5 minutes, stirring occasionally to ensure even cooking and prevent sticking to the bottom.
4. After 5 minutes, remove the saucepan from the heat and let it stand, covered, for 2 minutes to allow the grits to fully absorb the liquid and thicken.
5. Uncover the grits and stir in 4 tablespoons of unsalted butter until it melts completely and is fully incorporated, which will enrich the texture and flavor.
6. Finish by stirring in 1/4 teaspoon of black pepper, adjusting the seasoning if needed, but avoid over-stirring to keep the grits creamy rather than gummy.
7. Serve the grits immediately while hot for the best consistency.
Perhaps the magic lies in its velvety texture, smooth and yielding with each spoonful, carrying the rich, savory notes of butter and a subtle peppery warmth. For a creative twist, top it with a fried egg or a sprinkle of sharp cheddar to add layers of flavor that make this humble dish feel like a quiet celebration.
Jalapeño and Cheese Quick Grits
Mornings like these call for something simple yet comforting, a dish that warms from the inside out with just a hint of spark. This bowl of creamy grits, flecked with green and rich with cheese, is exactly that—a quiet moment of nourishment.
Serving: 4 | Pre Time: 5 minutes | Cooking Time: 15 minutes
Ingredients
– 4 cups water
– 1 cup stone-ground grits
– 1 teaspoon salt
– 2 tablespoons unsalted butter
– 1 cup shredded sharp cheddar cheese
– 2 jalapeño peppers
– ¼ cup whole milk
Instructions
1. Bring 4 cups of water to a rolling boil in a medium saucepan over high heat.
2. Slowly whisk in 1 cup of stone-ground grits and 1 teaspoon of salt to prevent clumping.
3. Reduce the heat to low, cover the saucepan, and simmer for 15 minutes, stirring every 5 minutes to ensure even cooking and prevent sticking.
4. While the grits simmer, finely dice 2 jalapeño peppers, removing the seeds and ribs for a milder heat if desired.
5. After 15 minutes, remove the saucepan from the heat and stir in 2 tablespoons of unsalted butter until fully melted.
6. Add 1 cup of shredded sharp cheddar cheese and the diced jalapeños, stirring gently until the cheese is completely incorporated and the mixture is smooth.
7. Pour in ¼ cup of whole milk and stir for 1 minute to achieve a creamy, pourable consistency, adding a splash more milk if the grits seem too thick.
8. Serve immediately in warm bowls.
Smooth and velvety, these grits cradle the gentle heat of the peppers and the tangy richness of the cheese. For a heartier meal, top with a fried egg or crumbled bacon, letting the runny yolk mingle with the creamy base for an extra layer of comfort.
Creamy Parmesan Quick Grits
Zigzagging through my thoughts tonight, I find myself drawn to the simple comfort of a warm bowl, a quiet kitchen, and the gentle rhythm of stirring something creamy and familiar. There’s a humble grace in turning a few pantry staples into a dish that feels like a soft exhale at the end of a long day, a small, savory solace that requires little more than patience and a whisk.
Serving: 4 | Pre Time: 5 minutes | Cooking Time: 15 minutes
Ingredients
– 4 cups water
– 1 cup quick-cooking grits
– 1 teaspoon kosher salt
– 1/2 teaspoon freshly ground black pepper
– 4 tablespoons unsalted butter
– 1 cup grated Parmesan cheese
– 1/2 cup heavy cream
Instructions
1. Pour 4 cups of water into a medium saucepan and bring it to a rolling boil over high heat.
2. While whisking constantly, slowly stream in 1 cup of quick-cooking grits to prevent clumping.
3. Reduce the heat to low and simmer the grits, uncovered, for 5 minutes, stirring occasionally with a wooden spoon to prevent sticking to the bottom of the pan.
4. Stir in 1 teaspoon of kosher salt and 1/2 teaspoon of freshly ground black pepper until fully incorporated.
5. Add 4 tablespoons of unsalted butter and stir continuously until it has completely melted and the mixture looks glossy, about 1 minute.
6. Gradually whisk in 1 cup of grated Parmesan cheese until it melts smoothly into the grits, which should take about 2 minutes of steady stirring.
7. Pour in 1/2 cup of heavy cream and continue to stir for another 2-3 minutes over low heat until the grits are thick, creamy, and pull away slightly from the sides of the pan.
8. Remove the saucepan from the heat and let the grits rest for 1 minute to allow the flavors to meld before serving.
Kneading the rich Parmesan into the warm grains yields a luxuriously smooth texture that clings to the spoon. The flavor is deeply savory with a subtle peppery kick, perfect for topping with a softly poached egg or serving alongside roasted mushrooms for a comforting, complete meal.
Quick Grits with Sausage and Gravy
Perhaps there’s something deeply comforting about a bowl of grits, especially on a quiet evening when the world outside feels a bit too fast. The creamy texture, the savory warmth of sausage, and the rich, peppery gravy come together in a way that feels like a gentle pause, a simple meal that anchors you to the moment.
Serving: 4 | Pre Time: 5 minutes | Cooking Time: 25 minutes
Ingredients
– 1 cup quick-cooking grits
– 4 cups water
– 1 tsp salt
– 1 lb breakfast sausage
– 2 tbsp all-purpose flour
– 2 cups whole milk
– 1/2 tsp black pepper
– 1/4 tsp garlic powder
Instructions
1. In a medium saucepan, bring 4 cups of water and 1 tsp salt to a boil over high heat.
2. Slowly whisk in 1 cup of quick-cooking grits, then reduce heat to low and cover the saucepan.
3. Simmer the grits for 5-7 minutes, stirring occasionally, until thickened and creamy; a tip for perfect grits is to stir gently to avoid lumps while they cook.
4. Remove the grits from heat, keep covered, and set aside to stay warm.
5. In a large skillet over medium-high heat, cook 1 lb of breakfast sausage, breaking it into small crumbles with a spatula, for 8-10 minutes until browned and no longer pink.
6. Sprinkle 2 tbsp of all-purpose flour over the cooked sausage in the skillet, stirring constantly to coat the meat evenly and cook for 1-2 minutes to remove the raw flour taste.
7. Gradually pour in 2 cups of whole milk while stirring continuously to prevent clumps from forming in the gravy.
8. Add 1/2 tsp black pepper and 1/4 tsp garlic powder to the skillet, then reduce heat to medium-low.
9. Simmer the gravy for 5-7 minutes, stirring frequently, until it thickens to a creamy consistency that coats the back of a spoon; a visual cue is when bubbles form slowly on the surface.
10. Taste the gravy and adjust seasoning if needed, but avoid over-salting as the sausage already adds flavor.
11. Divide the warm grits evenly among four bowls.
12. Spoon the sausage and gravy generously over the grits in each bowl.
13. Serve immediately while hot.
Consider the creamy grits as a soft canvas, soaking up the rich, peppery gravy that clings to each savory sausage crumble. For a creative twist, top it with a fried egg or a sprinkle of sharp cheddar to add another layer of flavor and texture that makes this dish feel even more indulgent on a cozy night.
Loaded Quick Grits with Green Onions
Wandering through the kitchen on a quiet evening, I find myself craving something simple yet deeply comforting, a dish that feels like a warm embrace after a long day. It’s in these moments that I turn to humble ingredients, letting them speak softly through a meal that soothes both body and soul. This recipe for loaded quick grits is just that—a gentle, nourishing bowl that comes together with ease, inviting you to slow down and savor each bite.
Serving: 4 | Pre Time: 5 minutes | Cooking Time: 15 minutes
Ingredients
– 4 cups water
– 1 cup quick-cooking grits
– 1 teaspoon salt
– 2 tablespoons unsalted butter
– 1/2 cup shredded cheddar cheese
– 4 green onions, thinly sliced
– 1/4 teaspoon black pepper
Instructions
1. Pour 4 cups of water into a medium saucepan and bring it to a boil over high heat, which should take about 5 minutes.
2. Once boiling, reduce the heat to medium-low and slowly whisk in 1 cup of quick-cooking grits to prevent clumping, stirring continuously for 1 minute.
3. Add 1 teaspoon of salt to the grits, then cover the saucepan and let it simmer for 5 minutes, stirring occasionally to ensure even cooking.
4. After 5 minutes, remove the saucepan from the heat and stir in 2 tablespoons of unsalted butter until fully melted and incorporated.
5. Fold in 1/2 cup of shredded cheddar cheese, stirring gently until the cheese is completely melted and the grits are creamy.
6. Mix in 4 thinly sliced green onions and 1/4 teaspoon of black pepper, stirring for about 30 seconds to distribute the flavors evenly.
7. Let the grits rest off the heat for 2 minutes to thicken slightly before serving.
Rich and velvety, these grits offer a smooth texture that cradles the sharpness of cheddar and the fresh bite of green onions. For a creative twist, top them with a fried egg or crispy bacon bits to add layers of flavor and crunch, making each spoonful a delightful contrast.
Quick Grits Breakfast Bowl with Eggs
Just as the morning light begins to soften the edges of the world, there’s a quiet comfort in stirring a pot of grits, watching the grains swell and thicken into a creamy, warm embrace for the day ahead. This simple bowl, with its softly set eggs and gentle seasoning, feels less like a meal and more like a moment of peace before the rush begins.
Serving: 2 | Pre Time: 5 minutes | Cooking Time: 15 minutes
Ingredients
– 1 cup water
– 1 cup milk
– 1/2 cup quick-cooking grits
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 2 tablespoons unsalted butter
– 2 large eggs
– 1/4 cup shredded cheddar cheese
Instructions
1. In a medium saucepan over medium-high heat, combine 1 cup water and 1 cup milk, and bring the mixture to a gentle boil, which should take about 3–4 minutes.
2. Slowly whisk in 1/2 cup quick-cooking grits to prevent clumping, then reduce the heat to low and simmer uncovered, stirring occasionally with a wooden spoon to avoid sticking, for 5–7 minutes until thickened.
3. Stir in 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 2 tablespoons unsalted butter until fully melted and incorporated, then remove the saucepan from the heat and cover it to keep warm.
4. In a small nonstick skillet over medium-low heat, crack 2 large eggs and cook them undisturbed for 4–5 minutes until the whites are fully set and the yolks remain runny; for evenly cooked eggs, cover the skillet with a lid during the last minute.
5. Divide the warm grits evenly between two bowls, top each with one cooked egg, and sprinkle 1/4 cup shredded cheddar cheese over the grits, allowing the residual heat to melt the cheese slightly.
6. Serve immediately while hot. During the simmering, if the grits become too thick, add a splash of warm milk or water to adjust the consistency, and for a creamier texture, stir the grits more frequently as they cook.
Delicately creamy and subtly savory, the grits cradle the rich, runny yolk that mingles with the melted cheese, creating a velvety sauce with each spoonful. For a bright contrast, scatter a handful of fresh chives or a dash of hot sauce over the top, or pair it with crispy bacon on the side for added crunch.
Quick Grits with Smoked Gouda
Facing the quiet evening, I find myself drawn to the stove, where a simple pot of grits offers the kind of comfort that feels both earned and deeply necessary. This version, enriched with smoked gouda, transforms a humble staple into a creamy, soul-warming dish that comes together with minimal fuss, perfect for a solitary, reflective meal.
Serving: 4 | Prep Time: 5 minutes | Cooking Time: 25 minutes
Ingredients
– 4 cups water
– 1 cup stone-ground grits
– 1 teaspoon kosher salt
– 1 cup whole milk
– 4 tablespoons unsalted butter
– 6 ounces smoked gouda cheese, grated
– 1/4 teaspoon freshly ground black pepper
Instructions
1. In a medium saucepan, combine 4 cups of water and 1 teaspoon of kosher salt, then bring to a rolling boil over high heat.
2. Slowly whisk in 1 cup of stone-ground grits to prevent clumping, then immediately reduce the heat to low.
3. Cover the saucepan and simmer the grits for 20 minutes, stirring every 5 minutes to ensure they cook evenly and don’t stick to the bottom.
4. After 20 minutes, stir in 1 cup of whole milk and continue to cook, uncovered, for 5 more minutes until the grits have thickened to a creamy consistency.
5. Remove the saucepan from the heat and stir in 4 tablespoons of unsalted butter until fully melted and incorporated.
6. Add 6 ounces of grated smoked gouda cheese and 1/4 teaspoon of freshly ground black pepper, stirring continuously until the cheese is completely melted and the mixture is smooth.
Knowing the grits are ready when they coat the back of a spoon, you’ll be met with a luxuriously creamy texture and a rich, smoky flavor from the gouda. For a delightful contrast, try topping a bowl with a fried egg or a handful of crispy bacon crumbles, letting the runny yolk or salty crunch mingle with each velvety bite.
Herbed Quick Grits with Fresh Thyme
When the evening settles in and the kitchen grows quiet, there’s a simple comfort in stirring a pot of grits, letting the gentle aroma of fresh thyme fill the air like a soft, edible memory. This herbed version comes together quickly, transforming humble corn into a creamy, fragrant bowl that feels both nourishing and deeply soothing, a quiet moment of warmth on a chilly night.
Serving: 4 | Pre Time: 5 minutes | Cooking Time: 20 minutes
Ingredients
– 4 cups water
– 1 cup quick-cooking grits
– 1 teaspoon salt
– 2 tablespoons unsalted butter
– 2 tablespoons fresh thyme leaves
– 1/4 teaspoon black pepper
Instructions
1. Pour 4 cups of water into a medium saucepan and bring it to a boil over high heat.
2. Once boiling, reduce the heat to medium-low and slowly whisk in 1 cup of quick-cooking grits to prevent clumping.
3. Add 1 teaspoon of salt and stir continuously for 1 minute to ensure even seasoning.
4. Cover the saucepan and let the grits simmer for 15 minutes, stirring every 5 minutes to avoid sticking to the bottom—this low, steady heat helps develop a smooth texture.
5. After 15 minutes, remove the lid and check that the grits have thickened to a creamy consistency; if they seem too thick, add a splash of water and stir.
6. Turn off the heat and stir in 2 tablespoons of unsalted butter until fully melted and incorporated.
7. Fold in 2 tablespoons of fresh thyme leaves and 1/4 teaspoon of black pepper, stirring gently to distribute the herbs evenly without overcooking them, which preserves their bright flavor.
8. Let the grits rest, covered, for 2 minutes off the heat to allow the flavors to meld before serving.
Yet, in that final stir, the grits emerge velvety and rich, with the thyme lending a subtle, earthy note that pairs beautifully with a poached egg or a drizzle of olive oil for a rustic touch—each spoonful is a quiet celebration of simplicity, perfect for a slow morning or a cozy supper.
Quick Grits with Roasted Tomatoes
Just as the evening light softens outside my window, I find myself craving something simple yet deeply comforting—a bowl of warm grits that feels like a quiet embrace after a long day. It’s a humble dish, elevated by the sweet, caramelized burst of roasted tomatoes, perfect for a solitary supper or a shared moment of calm.
Serving: 2 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– 1 cup water
– 1 cup whole milk
– 1/2 cup quick-cooking grits
– 1/2 teaspoon salt
– 1 tablespoon unsalted butter
– 1/4 cup grated Parmesan cheese
– 1 pint cherry tomatoes
– 1 tablespoon olive oil
– 1/4 teaspoon black pepper
– 2 cloves garlic, minced
– 1 tablespoon fresh basil, chopped
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Place 1 pint of cherry tomatoes on the baking sheet, drizzle with 1 tablespoon of olive oil, and sprinkle with 1/4 teaspoon of black pepper and 1/2 teaspoon of salt.
3. Roast the tomatoes in the preheated oven for 20 minutes, until they are blistered and slightly collapsed, shaking the pan halfway through for even cooking.
4. While the tomatoes roast, combine 1 cup of water and 1 cup of whole milk in a medium saucepan and bring to a gentle boil over medium heat.
5. Slowly whisk in 1/2 cup of quick-cooking grits and reduce the heat to low, stirring constantly to prevent lumps from forming.
6. Cook the grits for 5-7 minutes, stirring frequently, until thickened and creamy, then remove from heat.
7. Stir in 1 tablespoon of unsalted butter, 1/4 cup of grated Parmesan cheese, and 2 cloves of minced garlic until fully incorporated.
8. Remove the roasted tomatoes from the oven and fold them gently into the grits along with any juices from the pan.
9. Garnish the dish with 1 tablespoon of chopped fresh basil just before serving.
A final sprinkle of basil adds a bright, herbal note that cuts through the richness, while the roasted tomatoes melt into the grits, creating pockets of tangy sweetness. Serve it immediately in warm bowls, perhaps topped with a fried egg for extra heartiness, and let the creamy texture and layered flavors soothe you from the inside out.
Quick Grits and Collard Greens Combo
Perhaps it’s the quiet evenings this time of year that call for something simple, something that feels both grounding and nourishing, a humble bowl that whispers of comfort rather than shouts for attention. This quick grits and collard greens combo is just that—a gentle, satisfying meal that comes together with little fuss, offering warmth and a touch of Southern soul in every bite.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– 4 cups water
– 1 cup stone-ground grits
– 1 teaspoon salt
– 2 tablespoons unsalted butter
– 1/2 cup shredded sharp cheddar cheese
– 1 bunch collard greens
– 2 tablespoons olive oil
– 1/2 cup diced yellow onion
– 2 cloves garlic, minced
– 1/4 teaspoon red pepper flakes
– 1/4 cup vegetable broth
– 1 tablespoon apple cider vinegar
Instructions
1. Bring 4 cups of water to a rolling boil in a medium saucepan over high heat.
2. Slowly whisk in 1 cup of stone-ground grits and 1 teaspoon of salt to prevent clumping.
3. Reduce the heat to low, cover the saucepan, and simmer the grits for 20–25 minutes, stirring every 5 minutes to ensure they cook evenly and don’t stick to the bottom.
4. While the grits simmer, rinse 1 bunch of collard greens under cold water, then pat them dry with a clean kitchen towel.
5. Remove the tough stems from the collard greens by folding each leaf in half and slicing along the rib; stack the leaves and cut them into 1-inch strips.
6. Heat 2 tablespoons of olive oil in a large skillet over medium heat until it shimmers, about 1 minute.
7. Add 1/2 cup of diced yellow onion to the skillet and sauté for 3–4 minutes, until the onion turns translucent and soft.
8. Stir in 2 cloves of minced garlic and 1/4 teaspoon of red pepper flakes, cooking for 30 seconds until fragrant to bloom the flavors.
9. Add the sliced collard greens to the skillet, tossing them with the onion mixture until they begin to wilt, about 2 minutes.
10. Pour in 1/4 cup of vegetable broth and 1 tablespoon of apple cider vinegar, then cover the skillet and reduce the heat to medium-low.
11. Simmer the collard greens for 10–12 minutes, until they are tender but still vibrant green, stirring occasionally to prevent burning.
12. Once the grits are creamy and have absorbed most of the water, remove the saucepan from the heat.
13. Stir 2 tablespoons of unsalted butter and 1/2 cup of shredded sharp cheddar cheese into the grits until fully melted and smooth.
14. Divide the cheesy grits among four bowls and top each with a generous portion of the cooked collard greens.
Buttery grits cradle the tender, slightly tangy greens, creating a creamy contrast with a subtle kick from the pepper flakes. Serve it straight from the stove for a cozy weeknight dinner, or top it with a fried egg for a hearty brunch that feels like a slow, cherished morning.
Quick Grits with Pulled Pork
Tonight, as the winter light fades outside my kitchen window, I find myself craving the kind of meal that feels like a warm embrace—a simple, soulful dish that requires little fuss but yields deep comfort. Quick grits with pulled pork is exactly that, a humble yet deeply satisfying combination where creamy cornmeal cradles tender, slow-cooked meat, creating a perfect balance of textures and flavors in a single bowl.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– 4 cups water
– 1 cup quick-cooking grits
– 1 teaspoon salt
– 2 tablespoons unsalted butter
– 1 pound cooked pulled pork, shredded
– 1/2 cup barbecue sauce
– 1/4 cup shredded cheddar cheese
– 2 green onions, thinly sliced
Instructions
1. Pour 4 cups of water into a medium saucepan and bring it to a boil over high heat.
2. Slowly whisk in 1 cup of quick-cooking grits and 1 teaspoon of salt to prevent clumping.
3. Reduce the heat to low, cover the saucepan, and simmer the grits for 5 minutes, stirring occasionally to ensure even cooking.
4. Remove the saucepan from the heat and stir in 2 tablespoons of unsalted butter until fully melted and incorporated.
5. Place a medium skillet over medium heat and add 1 pound of cooked pulled pork and 1/2 cup of barbecue sauce.
6. Cook the pork mixture for 8-10 minutes, stirring frequently, until it is heated through and the sauce thickens slightly.
7. Divide the cooked grits evenly among four serving bowls.
8. Top each bowl of grits with an equal portion of the heated pulled pork mixture.
9. Sprinkle 1/4 cup of shredded cheddar cheese evenly over the pork in each bowl.
10. Garnish each serving with thinly sliced green onions from 2 green onions.
Now, as you take your first bite, notice how the creamy, buttery grits meld with the smoky, saucy pork, creating a rich and comforting mouthfeel. For a creative twist, try serving it with a fried egg on top or alongside a crisp green salad to cut through the richness, making it a versatile dish for any cozy evening.
Quick Grits with Pimento Cheese
Sometimes, the simplest meals are the ones that feel most like home, especially on a quiet evening when the world outside slows down. This quick grits with pimento cheese is one of those comforting dishes, a warm bowl that comes together with minimal fuss but delivers maximum coziness, blending creamy cornmeal with the tangy, sharp bite of cheese and peppers.
Serving: 4 | Pre Time: 5 minutes | Cooking Time: 15 minutes
Ingredients
– 4 cups water
– 1 cup quick-cooking grits
– 1/2 teaspoon salt
– 1 cup shredded sharp cheddar cheese
– 1/2 cup mayonnaise
– 1/4 cup diced pimentos, drained
– 1/4 teaspoon garlic powder
– 1/4 teaspoon onion powder
– 1/8 teaspoon cayenne pepper
– 2 tablespoons unsalted butter
Instructions
1. In a medium saucepan over high heat, bring 4 cups of water to a rolling boil.
2. Slowly whisk in 1 cup of quick-cooking grits and 1/2 teaspoon of salt to prevent clumping.
3. Reduce the heat to low, cover the saucepan, and simmer the grits for 5 minutes, stirring occasionally with a wooden spoon to ensure even cooking.
4. While the grits simmer, in a medium bowl, combine 1 cup of shredded sharp cheddar cheese, 1/2 cup of mayonnaise, 1/4 cup of diced pimentos, 1/4 teaspoon of garlic powder, 1/4 teaspoon of onion powder, and 1/8 teaspoon of cayenne pepper, mixing until smooth and well-incorporated.
5. After 5 minutes, remove the saucepan from the heat and stir in 2 tablespoons of unsalted butter until fully melted and blended into the grits.
6. Gently fold the pimento cheese mixture into the hot grits until evenly distributed and creamy.
7. Let the grits sit, covered, for 2 minutes off the heat to allow the flavors to meld and the texture to thicken slightly.
8. Serve the grits immediately while warm, spooning into bowls.
Each spoonful offers a velvety, smooth texture punctuated by the gentle heat of cayenne and the bright pops of pimentos. Enjoy it as a standalone comfort meal or pair it with crispy bacon or a soft-poached egg for a heartier breakfast or brunch.
Quick Grits and Fried Okra Medley
Unwinding after a long day, I find myself drawn to the kitchen, where the simple act of stirring grits and frying okra becomes a quiet ritual. This medley—a humble pairing of creamy grains and crisp pods—feels like a warm embrace, a reminder that comfort often lies in the most straightforward of dishes. It’s a meal that slows time, inviting you to savor each bite as the evening settles in.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– 1 cup stone-ground grits
– 4 cups water
– 1 teaspoon salt
– 1 tablespoon unsalted butter
– 1 pound fresh okra
– 1 cup buttermilk
– 1 cup cornmeal
– 1 teaspoon garlic powder
– 1/2 teaspoon black pepper
– 1/2 cup vegetable oil
Instructions
1. Combine 1 cup stone-ground grits, 4 cups water, and 1 teaspoon salt in a medium saucepan over medium-high heat, stirring constantly until the mixture comes to a boil.
2. Reduce the heat to low, cover the saucepan, and simmer the grits for 20 minutes, stirring every 5 minutes to prevent sticking and ensure a smooth texture.
3. While the grits cook, rinse 1 pound fresh okra under cold water, pat it completely dry with paper towels, and slice it into 1/2-inch rounds.
4. Place the sliced okra in a bowl, pour 1 cup buttermilk over it, and let it soak for 5 minutes to tenderize and add a subtle tang.
5. In a separate bowl, mix 1 cup cornmeal, 1 teaspoon garlic powder, and 1/2 teaspoon black pepper until evenly combined.
6. Heat 1/2 cup vegetable oil in a large skillet over medium heat until it reaches 350°F, testing with a thermometer or a drop of batter that sizzles immediately.
7. Drain the okra from the buttermilk, shake off any excess liquid, and toss it in the cornmeal mixture until each piece is lightly coated.
8. Fry the coated okra in the hot oil in a single layer for 3–4 minutes, turning once halfway through, until golden brown and crispy.
9. Transfer the fried okra to a paper towel-lined plate to drain any excess oil.
10. Stir 1 tablespoon unsalted butter into the cooked grits until melted and fully incorporated.
11. Serve the grits immediately, topped with the fried okra.
Delightfully, this dish offers a contrast of textures—the grits are velvety and soothing, while the okra provides a satisfying crunch with a hint of earthiness. For a creative twist, try drizzling the medley with hot sauce or pairing it with a side of pickled vegetables to cut through the richness, making each forkful a little adventure.
Quick Grits with Maple Syrup and Pecans
Lately, I’ve found myself craving the kind of breakfast that feels like a warm embrace, a quiet moment of comfort before the day truly begins. This simple bowl of grits, sweetened with maple and topped with toasted pecans, is exactly that—a humble, soul-satisfying dish that comes together in minutes, yet feels like a small, deliberate act of kindness for oneself.
Serving: 2 | Pre Time: 5 minutes | Cooking Time: 10 minutes
Ingredients
– 2 cups water
– 1/2 cup quick-cooking grits
– 1/4 teaspoon salt
– 2 tablespoons unsalted butter
– 3 tablespoons pure maple syrup
– 1/4 cup chopped pecans
Instructions
1. In a medium saucepan, combine 2 cups of water and 1/4 teaspoon of salt, then bring to a rolling boil over high heat.
2. Slowly whisk in 1/2 cup of quick-cooking grits to prevent clumping, then immediately reduce the heat to low.
3. Cover the saucepan and let the grits simmer for 5-7 minutes, stirring every 2 minutes with a wooden spoon until they have thickened and absorbed most of the liquid. (Tip: A gentle simmer prevents the grits from sticking to the bottom of the pan.)
4. While the grits cook, place a small skillet over medium heat and add 1/4 cup of chopped pecans.
5. Toast the pecans for 3-4 minutes, shaking the pan frequently, until they become fragrant and lightly golden. (Tip: Toasting unlocks the nuts’ natural oils, deepening their flavor.)
6. Remove the skillet from the heat and set the toasted pecans aside.
7. Once the grits are creamy and tender, remove the saucepan from the heat.
8. Stir in 2 tablespoons of unsalted butter and 3 tablespoons of pure maple syrup until fully incorporated and the butter has melted. (Tip: Adding the butter and syrup off the heat preserves the maple’s delicate flavor.)
9. Divide the grits evenly between two bowls.
10. Top each serving with the toasted pecans.
Soft and creamy, the grits provide a comforting base that perfectly carries the rich, caramel-like sweetness of the maple syrup. The toasted pecans add a delightful crunch and a nutty warmth that makes each bite interesting. Serve it immediately, perhaps with a drizzle of extra syrup or a splash of cold cream for contrast, turning this simple bowl into a quiet, luxurious start to any morning.
Quick Grits with Crab and Old Bay Seasoning
Evening light slants across the kitchen counter, casting long shadows as I stir the pot, a quiet ritual that turns humble grits into something comforting and rich. This simple dish, with its briny crab and warm spices, feels like a gentle embrace after a long day, a reminder that nourishment can be both quick and deeply satisfying. It’s the kind of meal that slows time, inviting you to savor each creamy, savory bite.
Serving: 4 | Pre Time: 5 minutes | Cooking Time: 20 minutes
Ingredients
– 4 cups water
– 1 cup quick-cooking grits
– 1 teaspoon salt
– 2 tablespoons unsalted butter
– 8 ounces lump crab meat
– 2 teaspoons Old Bay seasoning
– 2 tablespoons fresh parsley, chopped
– 1 lemon, cut into wedges
Instructions
1. Pour 4 cups of water into a medium saucepan and bring it to a boil over high heat.
2. Whisk in 1 cup of quick-cooking grits and 1 teaspoon of salt, then reduce the heat to low.
3. Cover the saucepan and simmer the grits for 5 minutes, stirring occasionally to prevent sticking.
4. Remove the saucepan from the heat and stir in 2 tablespoons of unsalted butter until fully melted and incorporated.
5. Gently fold 8 ounces of lump crab meat into the grits, being careful not to break up the large pieces.
6. Sprinkle 2 teaspoons of Old Bay seasoning evenly over the mixture and stir lightly to combine.
7. Divide the grits among four bowls and top each with a sprinkle of 2 tablespoons of fresh parsley, chopped.
8. Serve immediately with lemon wedges on the side for squeezing over the top.
Remember the creamy texture, where each spoonful yields tender crab amidst the smooth grits, with the Old Bay adding a subtle, aromatic heat that lingers pleasantly. Rushing through this meal feels almost impossible, as the flavors invite you to pause and appreciate the simplicity—try serving it with a crisp green salad or crusty bread to soak up every last bit.
Summary
Kickstart your weeknights with these 18 savory quick grits recipes—each one is deliciously simple and perfect for busy home cooks. We hope you find a new favorite to add to your rotation! Give a recipe a try, then drop a comment below to tell us which one you loved, and don’t forget to share this roundup on Pinterest to spread the grits love. Happy cooking!
