Savory Breakfast Grits

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.

Jump to:

• Let's discuss grits:
• My favorite grits, and why?
• Ingredients for Savory Breakfast Grits:
• Variations and Substitutions:
• Instructions for Savory Breakfast Grits:
• Recipe

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