I grew up eating grits, but I remember referring to them as hot cereal. For a long time grits stayed off my table, for what reason, I do not know. But, they are back now! I make Cajun Shrimp and Grits, Jalapeño Grits, even Fried Green Tomatoes and Cheddar Grits. My favorite grits recipe is my basic Savory Breakfast Grits. It can adapt to whatever you are craving or whatever is leftover in the fridge.

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Let's discuss grits:
Grits are made from dried corn kernels that are ground into smaller coarse pieces. They are somewhat similar to polenta, but the two are typically made from different types of corn and the grind is also different. For this recipe, we are sticking to grits.
So, here are the basics:
- Stone Ground Grits are made from whole dried corn kernels that have been coarsely ground between the two stones of a grist mill. Stone-ground grits undergo less processing making them more perishable. Store them in the freezer not the pantry. Trust me.
- Hominy Grits have the hull and germ removed, are then dried and coarsely ground into hominy grits.
- Quick Grits are ground fine and processed to cook in 5 minutes, and have a longer shelf life.
- Regular grits have a medium grind and are processed to cook in 10 minutes, and also have a longer shelf life.
- Instant Grits are fine textured grits that have been pre-cooked, then dehydrated, just requiring boiling water to prepare. While they are the fastest to make, I think they lack flavor and texture.
My favorite grits, and why?
I like to use stone ground grits whenever I can find them. They are my favorite for things like shrimp and grits because of the great texture, little speckles of ground husk, and the robust flavor. I learned the hard way that stone ground grits should not be stored in a cabinet or on a shelf. They go rancid quite quickly. Wrap them tightly and store in the freezer. By experience I recommend trusting your sense of smell to determine if your grits are past their prime.
I don't often use hominy grits but I do use whole kernel hominy in pozole and other soups.
My go-to grits are regular and quick grits. They are shelf stable, cook up in minutes and still have good texture and taste. They accept cheese well and remain creamy.
I do not use instant grits. I think this is what I had as a child and referred to as hot cereal.
Ingredients for Savory Breakfast Grits:
- Water
- Salt
- Quick cooking grits. Use what you like, just follow the cooking directions on the package.
- Heavy cream. You could use milk or half and half.
- Butter
- Bacon
- Cheddar cheese. You can substitute what you have on hand. Pepper Jack is awesome.
- Scallions
- Hot sauce
Variations and Substitutions:
- I could type all day about variations of Savory Breakfast Grits. Consider your grits as the foundation on which you build your breakfast. Ham, sausage, or even chorizo works great instead of bacon.
- You the cheese you like the best. Just be sure it is a good melting cheese. Exceptions: If I subbed chorizo for the bacon I would totally sprinkle Cotija cheese on top. If I subbed Italian sausage I would definitely be grating some Parmesan on top.
- Chives are a good alternative to scallions.
- You can use milk or half and half instead of the heavy cream.
Instructions for Savory Breakfast Grits:
- Add salt to the water and bring to a rolling boil. Slowly whisk in the grits, then reduce the heat to a simmer. Continue cooking and whacking frequently until the grits are thickened and the water absorbed. Be vigilant. Grits like to clump together when not properly supervised.
- Remove the pot from heat and stir in the cream. Note: You can also add some of the cheese and some of the butter at this point, but do it before you add the cream. Whisk until it melts.
- Pour the grits into a bowl or onto a serving plate.
- Garnish with butter, bacon, cheese, scallions, and hot sauce. Enjoy immediately while piping hot.
Recipe
Savory Breakfast Grits
Equipment
- Saucepan
- Microwave optional for cooking bacon
Ingredients
- 1 ½ cups water
- ½ teaspoon salt
- ½ cup quick cooking grits
- 2 TBS heavy cream
- 2 pats of butter
- 3 slices bacon cooked and crumbled
- 2 tbs cheddar cheese grated
- 1 Sliced scallions thinly sliced
- Hot sauce
Instructions
- Add the salt to the water and bring to a rolling boil. Slowly whisk in the grits, then reduce the heat to a simmer. Continue cooking until the grits are thickened and the water absorbed.
- Remove from heat and stir in the cream. Pour the grits into a bowl or onto a serving plate.
- Garnish with butter, bacon, cheese, scallions, and hot sauce. Enjoy immediately while piping hot.
Nutrition
Approximate nutrition information is provided as a convenience and courtesy only. You are encouraged to do your own calculations if precise data is required.
We take every effort to ensure that the estimated meal cost per serving is accurate. We use a meal cost analysis application that estimates the cost of a recipe based on groceries purchased at a Walmart store in my geographical area, northern California.
Genevieve says
I love good breakfast recipes and this one fits the bill! I need to make these for my hubby! He loves breakfast grits! And are those lilacs I spy? Such beautiful flowers!
Mary says
Thanks, and yes, they are lilacs. That was the first house I have lived in that actually had lilacs! They were gorgeous and smelled divine. We have moved so no more lilacs.
Nancy says
I’ve never really made grits before. Thanks for the easy to follow instructions to nail breakfast right.
Mary says
You'll be making them all the time now.
Jerika says
I love this Savory Breakfast Grits.:) What a fun and delicious way to make what is leftover in the fridge. Really awesome. Love it!:) Thanks.
Mary says
That is what I do. Clean out the cheese and veggie drawer.
Megan says
Wow! I had no idea grits could be so good (Aussie here). So simple and delicious! Thanks Mary.
Kayla DiMaggio says
These savory breakfast grits were just that! So savory! I loved the texture and the taste!
Rebecca says
Great breakfast recipe and so comforting. Thank you.
Mary says
Thanks!
Alexandra says
Such a delicious breakfast option - so simple and comforting!
Mary says
Thanks!
Natalie says
Made grits for the first time. As a huge fan of polenta I also loved your breakfast grits! Can't believe I never tried it before, thanks!
Mary says
I make polenta with a poached egg on top for breakfast and it is delish.
Nora says
Yum! This breakfast turned out perfectly! The whole family loved it!
Mary says
That is great! Thanks for letting know.
Freya says
This recipe persuaded me to love grits! I have had them in the past and they were bland but these were perfect, savoury and comforting
Mary says
I come from a long line of women who cooked grits. It is in my DNA.