39 Reviews of Southern Grits

From: ninja

On Jan 9, 2008

This is a perfect recipe for delicious grits, as well as a great way to introduce those who only know the so-called "more refined" polenta to its southern US counterpart. Add these to your next eggs and bacon breakfast, sit back and enjoy! If you have country ham and red eye gravy, that's even better. I highly recommend bringing the water and milk gently to a boil. Don't take your eyes off the pot or it can boil over before you know it. And just like Connie says, stir continuously as you add in the grits so you won't have any lumps. Once that's done, it's a breeze and the taste is wonderful. Thanks so much for the outstanding recipe!

From: HeatherFeather

On Nov 5, 2004

Thank you so much for sharing this method of cooking breakfast grits. I love grits, yet I never really had learned how to make "just plain grits" correctly. This method provides all of the correct proportions of ingredients to make these taste just like "down South."

From: LonghornMama

On Dec 5, 2004

The perfect grits, really creamy, which would make my grandmother from Alabama proud. Be sure to stir frequently like the recipe states cause these suckers will stick. Some strong coffee, country ham, biscuits and eggs and I have achieved nirvana. Thanks Connie K for a wonderful recipe!

From: Bev

On Jul 3, 2004

My husband and I have been going to this little diner (Mike's Diner) on Front Beach Road in Panama City Beach, Florida, for years. We always look forward to the grits at Mike's because they are the best grits we have ever tasted! Nice and creamy and buttery! We don't have to wait for Mike's anylonger! Now I can make these incredible grits right at home whenever we want!! This recipe is wonderful, Connie! I used old fashioned grits, because that is all I had on hand, and allowed them to cook about 50 minutes. I did add a little more milk during the cooking process, to keep them from getting to thick. We enjoyed them with our eggs this morning, with oven cinnamon toast. Thanks for sharing, Connie!

From: Wendy R

On Jan 31, 2005

I've lived in the south all my life and have always wanted to make good grits. I added a little water every 5 minutes while cooking. Other than that, the exact recipe is perfect. I reheated later and only had to had more water to get the right consistency. Perfect!

From: jp mims

On Feb 18, 2006

I made half the recipe since it was just the two of us and that was the perfect amount. I ran some water though the coffee maker to heat the water, and added the hot water as needed to keep up the temperature of the grits. I will be making grits this way from now on! By the way, perfect amount of salt, no more guessing.

From: Sharon123

On May 29, 2004

Love those grits! This was simple and easy to make. I added about a 1/2 cup of shredded cheese at the end, a little pepper and it tasted great! Thanks for a lovely breakfast. Oh, I did half the recipe with no problem!

From: s c

On Nov 7, 2004

My family enjoys grits with fried crumbled sausage or crumbled bacon, and topped with shredded cheddar cheese. Good for breakfast or a quick supper on a cold night.

From: gravydude

On Mar 31, 2005

At last, a yankee recipe for grits that does not call for cheese, papaya, raisins, walnuts, soy cake, or other such nonsense. KISS. The only thing I ever add is cooked & peeled crawdad tail meat and hot sauce but then of course there's the requisite bloody mary.

From: Ali G

On Nov 5, 2004

Ok, I made this because I've never had grits before and the reviews all were good. For being so simple and easy to make, it sure came out amazing. My fat older brother did something to it I thought was gross at first but made it taste even better. He put a teaspoon of bacon grease in it, and stirred it in real good. No joke, this should be a bachelors staple food. Ti'dow!!!!