Breakfast · Bahamian

Simple Creamy Grits

Priya Nair

Recipe by Priya Nair

Breakfast & spice-forward cooking · July 10, 2026

Grits are proof that a handful of pantry staples can turn into something comforting in about 15 minutes. This basic version cooks up smooth and creamy, ready to be topped however you like or served alongside eggs and fish. It is the kind of quiet, dependable breakfast that never lets you down.

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Simple Creamy Grits

Why you'll love this

  • Ready in under 20 minutes.
  • Uses just three basic ingredients.
  • Naturally creamy comfort food.
  • Endlessly customizable with toppings.

EveryDayMeal recipe

Simple Creamy Grits

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

Ingredients

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

Equipment

  • Small saucepan with lid
  • Whisk or spoon
  • Measuring cups

Instructions

  1. Bring the water and salt to a rolling boil in a small saucepan, so the grits start cooking evenly the moment they hit the pot.
  2. Pour in the grits in a slow, steady stream while stirring, which keeps them from clumping into lumps.
  3. Reduce the heat to low and cover the pot, then let the grits simmer gently so they can absorb the water without scorching.
  4. Stir every few minutes, scraping the bottom of the pan, and cook for about 15 minutes until the grits are thick, soft, and creamy with no raw grainy bite.
  5. Let the grits rest off the heat for a couple of minutes to set slightly, then serve warm.

Tips from the kitchen

  • Add the grits slowly while stirring to avoid lumps.
  • For richer grits, swap part of the water for milk or stir in a pat of butter at the end.
  • If the grits get too thick, loosen them with a splash of hot water.

Estimated nutrition per serving: 170 cal · 4g protein · 36g carbs · 1g fat

Make it your own

  • Stir in shredded cheese for cheesy grits.
  • Top with sauteed shrimp or a fried egg.
  • Cook with half milk for extra richness.

Storing & make-ahead

Refrigerate leftover grits in an airtight container for up to 3 days. Reheat gently 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 stir occasionally as it simmers.
Why are my grits lumpy?
Lumps usually form when grits are dumped in too fast. Add them slowly while stirring the boiling water.
Can I use milk instead of water?
Absolutely. Milk makes them richer and creamier, though you may need to watch the heat so it does not scorch.
Are these quick grits or stone-ground?
This timing works for regular grits. Stone-ground grits take longer, often 30 to 45 minutes.

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