26 grit recipes

Classic Southern grits cook low and slow with constant stirring until they reach creamy, spoonable consistency that's neither runny nor stiff.

Classic Southern hominy grits cooked slow and creamy with just salt and water. Serve with butter and gravy for breakfast, or chill, slice, and pan-fry the leftovers until golden.

Southern grits casserole with garlic cheese and whipped egg whites folded in for a light, souffle-like texture. Only six ingredients for a savory, puffy side dish.

Creamy cheese grits spiked with serrano chiles, red bell pepper, and scallions. A Tex-Mex twist on a Southern classic that's on the table in 30 minutes.

Veal grillades and grits, a classic New Orleans Creole brunch dish. Flour-dusted veal steaks browned and baked in a rich tomato-pepper gravy, spooned over creamy grits.

Okra and tomatoes simmer with Vidalia onion, garlic, bay, and a kick of cayenne, served over creamy grits. Vegetarian Southern comfort food, naturally vegan and gluten-free.

Rio Grande grits casserole layers creamy garlic grits with kielbasa, black beans, salsa, and melted cheddar. Tex-Mex meets Southern soul food in one bubbling baking dish.

Baked polenta grits triangles topped with a fresh cilantro and tomato sauce spiced with cumin and chili powder. A light vegetarian main dish or hearty brunch option.

Carolina-style polenta made from corn grits cooked creamy and slow, enriched with butter and bouillon, then sliced, coated in cracker crumbs, and pan-fried until golden and crispy.

Potato, egg, and hominy breakfast skillet: hash browns, Rotel tomatoes, hominy, and scrambled egg substitute, seasoned with chili powder and cumin. One-pan Tex-Mex breakfast.

Crusty no-knead Dutch oven bread loaded with cornmeal, corn grits, millet, and whole wheat. An overnight rise builds deep flavor and a crackling, golden crust.

Traditional Cree pea soup with soaked green peas, celery leaves, and savory herbs, thickened with hominy grits for a hearty Indigenous comfort soup.

Cheap and easy three-bean and hominy stew with pinto beans, chickpeas, kidney beans, hominy, and taco seasoning. The dump-and-heat vegetarian pantry stew for hungry crowds on a tight budget.

High-protein wheat soy sesame bread with ground sesame seeds, soy flour, and whole wheat. A nutty, fiber-rich yeast loaf that makes two hearty loaves from scratch.

Hearty hominy and butternut squash stew with pinto beans, toasted cumin, cinnamon, and ground red chile. A warming Southwestern vegetarian stew with deep, layered spice.

Hominy stew with meaty pork bones, roasted bell peppers, hot Italian sausage, and salsa simmered in chicken broth. A hearty, pozole-style bowl with Southwestern heat.