Breakfast · Bahamian

Simple Creamy Breakfast Grits

Priya Nair

Recipe by Priya Nair

Breakfast & spice-forward cooking · August 15, 2026

Grits are one of those quiet breakfast heroes: cheap, filling, and ready in about 15 minutes with almost no effort. This basic version gives you a warm, creamy base you can top however you like. Once you nail the ratio and stir, you will make it on repeat.

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Simple Creamy Breakfast Grits

Why you'll love this

  • Ready in under 20 minutes with pantry staples.
  • Naturally creamy and comforting.
  • Endlessly customizable, sweet or savory.
  • Costs pennies per serving.

EveryDayMeal recipe

Simple Creamy Breakfast Grits

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

Ingredients

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

Equipment

  • Small saucepan with lid
  • Whisk
  • Measuring cups and spoons

Instructions

  1. Pour 1 cup water into a small saucepan, add 1 teaspoon salt, and bring it to a full rolling boil over medium-high heat so the grits cook evenly from the start.
  2. Slowly stir in 1/4 cup grits, whisking as you pour so no lumps form and everything hydrates smoothly.
  3. Reduce the heat to low and cover the pan, stirring every few minutes to keep the grits from sticking or scorching on the bottom.
  4. Cook for about 15 minutes, until the grits are soft, thick, and creamy with no raw graininess left. Add a splash of water if they get too stiff.
  5. Let them cool for a minute or two so they thicken slightly, then serve warm.

Tips from the kitchen

  • Whisk while you add the grits to the boiling water, that is the single best way to avoid lumps.
  • Keep the heat low and cover the pot so the grits steam gently instead of splattering everywhere.
  • For extra richness, stir in a pat of butter or a splash of milk at the end.

Estimated nutrition per serving: 150 cal · 3g protein · 32g carbs · 1g fat

Make it your own

  • Stir in shredded cheddar for cheesy grits.
  • Sweeten with a drizzle of honey or a sprinkle of brown sugar.
  • Swap half the water for milk for a richer, silkier texture.

Storing & make-ahead

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

Good to know

My grits turned out lumpy, what happened?
The water probably was not boiling when you added the grits, or you did not stir enough. Whisk constantly as you pour them in and keep stirring.
Can I make them creamier?
Yes. Use milk instead of some or all of the water, or finish with butter and a splash of cream.
Are grits the same as polenta?
They are similar but not identical. Both are ground corn, but grits are usually made from a different corn variety and have a softer texture.
How do I scale this up?
Keep the ratio of 1 part grits to 4 parts water. For 4 servings, use 1 cup grits and 4 cups water.

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