Hominy Grits

July 30, 2020 • 0 comments

Hominy Grits
Classic southern country cooking. Versatile, easy to cook, and economical. Makes the ideal side dish. A corn-based alternative to mashed potatoes or rice. We use grits raised and stone-ground on our neighbor's farm.
  • Prep Time:
  • Cook Time:
  • Servings: 4


  • (1/2 Cup) Grits
  • (2 Cups) Stock (Chicken, beef, or Vegetable)
  • (1 Cup) Milk (Optional)
  • (2 Tablespoons) Butter
  • (1/2 - 1 Cup, Grated) Your Choice of Cheese (Optional)
  • (1 Tablespoon) Herbs - optional, your choice of type and fresh or dried


  1. Put stock and butter into pot. (Substitute 1 cup of milk for 1 cup of stock if you prefer.)
  2. Bring to boil, add grits and favorite herbs.
  3. Stir until mixture returns to boil.
  4. Cover, reduce heat, and simmer 15 minutes, or until liquid is absorbed.  
  5. Stir in cheese now, if you prefer. 
  6. Serve hot.

Additional Notes

  • As with other traditional cooking, this recipe is suggestive rather than strict. Grits are quite versatile! Feel free to experiment with various combinations of stock, herbs, and cheese.
  • Leftover grits can be chilled, sliced, and pan-fried to make a scrumptious crusty brown appetizer or side dish.
  • The most traditional country breakfast includes grits and "Red-eye" gravy: Fry ham in a skillet, deglaze the skillet with black coffee (prepared normally), and drizzle the gravy over your grits!
  • Grits make a great base for one-dish meals. Serve them under spicy meatballs, crispy bits of fried pork, or shrimp. Our favorite additions here on the farm depend on whether we're in a sweet mood or a savory mood
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