Breakfast · Bahamian

Simple Creamy Grits

Priya Nair

Recipe by Priya Nair

Breakfast & spice-forward cooking · September 17, 2026

Warm, comforting grits are one of those breakfasts that come together with almost nothing in the pantry. This basic version cooks up smooth and creamy in about 15 minutes, ready to top however you like.

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Simple Creamy Grits

Why you'll love this

  • Ready in under 20 minutes with pantry staples.
  • Naturally gluten-free and easy on the budget.
  • A blank canvas for sweet or savory toppings.
  • Foolproof enough for a groggy morning.

EveryDayMeal recipe

Simple Creamy Grits

Prep
2m
Cook
15m
Total
17m
Serves
1
Level
Easy

Ingredients

  • 1/4 cup grits
  • 1 teaspoon salt
  • 1 cup water

Equipment

  • Small saucepan with lid
  • Whisk or wooden spoon
  • Measuring cups and spoons

Instructions

  1. Combine the water and salt in a small saucepan and bring to a full rolling boil over medium high heat, so the grits cook evenly from the start.
  2. Slowly pour in the grits while stirring, which keeps them from clumping into lumps.
  3. Reduce the heat to low, cover the pan, and let the grits simmer gently, stirring every few minutes to keep them from sticking to the bottom.
  4. Cook for about 15 minutes, until the grits are thick, smooth, and creamy. Stir in a splash more water if they get too stiff for your liking.
  5. Let them cool for a minute or two, then spoon into a bowl and serve warm with your favorite toppings.

Tips from the kitchen

  • Stir often during the simmer to avoid a scorched, gritty bottom.
  • For richer grits, swap part of the water for milk or stir in a pat of butter at the end.
  • If the grits thicken too much as they sit, whisk in a little hot water to loosen them back up.

Estimated nutrition per serving: 150 cal · 3g protein · 33g carbs · 1g fat

Make it your own

  • Stir in shredded cheddar and a little butter for cheesy grits.
  • Cook with half milk for a creamier, richer bowl.
  • Top with a fried egg, hot sauce, and scallions for a savory plate.

Storing & make-ahead

Store leftover grits in a covered container in the fridge for up to 3 days. Reheat on the stove or in the microwave with a splash of water or milk, stirring until smooth again.

Good to know

Can I double the recipe?
Yes, just keep the ratio of 4 parts water to 1 part grits and add a couple minutes to the cook time.
What kind of grits should I use?
Regular or quick grits both work here. Quick grits cook faster, so check the package and taste for doneness.
Why are my grits lumpy?
Lumps happen when grits go into water too fast. Pour them in slowly while stirring, and whisk out any clumps as they form.
Can I make grits ahead?
Absolutely. Cook them, chill, and reheat with a little extra liquid to bring back the creamy texture.

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