Stone-Ground Grits Recipe: Tips for Making Stone-Ground Grits

Stone-ground grits are coarsely ground corn kernels, or cornmeal, produced by stone-milling. Native Americans were the first to eat grits, which later became popular in the American South. Today, the term “grits” describes both uncooked ground corn and a type of porridge made from cornmeal, while “stone-ground” indicates that the grits have a coarser texture resulting from stone-milling.

Modern recipes for Southern grits feature an array of corn options: Make the dish with hominy grits, stone-ground dried corn kernels, or instant grits made from pre-cooked and dehydrated corn. Stone-ground, or “old fashioned,” grits are the traditional choice for many purists. These slow-cooking, coarse granules add flavor and texture to any creamy grits recipe.

The key difference between stone-ground and regular grits is granulation, or how coarsely the grist mill grinds the dried corn kernels. (Southern-style white grits often get confused with Italian polenta, a form of coarsely ground yellow grits, though the latter features a different type of corn: flint corn, rather than dent corn.) Granulation impacts a few factors:

• Cooking time: Coarse stone-ground grits take longer to cook, as they absorb around four times the amount of liquid as instant, regular, or quick-cooking grits.
• Nutrition: Stone-ground grits are less processed than regular grits, leaving more of their corn flavor and nutrients—like iron and vitamin B—intact.
• Shelf life: Stone-ground grits, which still contain the nutrient-dense outer hulls and germ, have a shorter shelf life than regular grits and highly processed quick grits.
• Texture: Grits made from coarsely ground dried corn kernels have a more inviting mouthfeel than regular or instant grits, which can taste gummy or pasty. Stone-ground grits require close attention and constant whisking to avoid lumps during cooking. Learn how to cook with grits.

Everyone prefers their grits a little differently, either in the chewiness of the porridge itself or the extras used to boost the flavor. Here’s how to discover your best grits:

1. 1. Rinse the grits before using. Stone-ground grits benefit from a quick soak and strain before cooking, just like dried beans, lentils, or rice. This extra step clears any dust or debris left behind from the milling process.
2. 2. Use water or broth—or equal parts of both. Some grits recipes call for milk. However, cooking stone-ground grits in milk risks scorching thanks to the extended cooking time. For best results, use water or the broth of your choice, and add any additional dairy products like butter, milk, or heavy cream at the end.
3. 3. Cook on the stovetop or in a slow cooker. Grits are easier to watch on the stovetop, but you can also make them in a slow cooker. Stone-ground grits are the only variety suited to this method, a hands-off approach that eliminates all the constant stirring.
4. 4. Experiment with different toppings and preparations. Serve creamy stone-ground grits for breakfast, brunch, or as a side dish to a dinnertime spread, topped with bacon bits and pickled jalapeño, or sautéed leafy greens and a poached egg. Alternatively, cool the grits in an even layer, then use a cookie cutter to punch out “grits cakes” that you can pan-fry until crispy.