Yellow cornmeal grits are a staple in Southern kitchens and beyond, offering comfort, texture, and rich flavor in every spoonful. Whether served creamy for breakfast or as a hearty side dish with shrimp or braised meat, yellow cornmeal grits are versatile and deeply satisfying. Unlike white grits, which are more common in some areas, yellow cornmeal grits have a more pronounced corn flavor and slightly coarser texture, making them a favorite for those who appreciate bold, earthy grains. Perfect for slow-cooked meals or quick comfort dishes, learning how to make yellow cornmeal grits from scratch is a skill worth mastering in any kitchen.
What Are Yellow Cornmeal Grits?
Yellow cornmeal grits are made by grinding dried yellow corn into a coarse or medium grind. While similar to polenta, which also uses yellow corn, grits are typically finer and softer in texture when cooked properly. The color comes from the variety of corn used, which imparts a slightly sweeter and more robust flavor compared to white grits. Yellow cornmeal grits can be prepared in a variety of ways, from savory dishes to sweet breakfast bowls.
Differences Between Grits and Polenta
Though often used interchangeably, yellow cornmeal grits and polenta are not exactly the same:
- Grits: Usually made from dent corn and can be white or yellow. They are finer and smoother when cooked.
- Polenta: Typically made from flint corn and usually yellow. It has a coarser grind and firmer consistency.
For most home cooks, yellow cornmeal grits and polenta can be used similarly, but true Southern-style grits have their own unique charm and culinary tradition.
Ingredients for Basic Yellow Cornmeal Grits
To make traditional yellow cornmeal grits, you don’t need many ingredients. It’s all about cooking the cornmeal low and slow, allowing it to absorb flavor and soften perfectly. Here’s what you’ll need:
- 1 cup yellow cornmeal (coarse or medium grind)
- 4 cups water (or a mix of water and milk/broth for creaminess)
- 1/2 teaspoon salt
- 2 tablespoons unsalted butter
- Optional: shredded cheese, cream, herbs, black pepper
Choosing the Right Cornmeal
For best results, choose stone-ground yellow cornmeal. This type retains more flavor and texture than industrially processed varieties. Look for labels that mention ‘whole grain’ or ‘stone-ground’ and avoid instant grits, which cook quickly but lack the depth of traditional grits.
Step-by-Step Instructions
1. Boil the Liquid
In a medium saucepan, bring 4 cups of water to a gentle boil. You can replace 1 or 2 cups with milk or broth for a creamier, richer flavor. Stir in the salt once the liquid starts to boil.
2. Whisk in the Cornmeal
Reduce the heat to low. Slowly pour the cornmeal into the boiling water while whisking continuously. This helps prevent clumping. Once all the cornmeal is added, continue to stir until the mixture begins to thicken.
3. Simmer and Stir
Cover the pot partially and let the grits simmer over low heat for 20 to 30 minutes, stirring every 5 to 7 minutes to avoid sticking or burning. Add more water or milk if the grits become too thick during cooking. The key is patience slow cooking allows the cornmeal to become tender and creamy.
4. Add Butter and Flavor
Once the grits are soft and fully cooked, stir in the butter. At this point, you can also add shredded cheddar cheese, garlic, fresh herbs, or a splash of cream depending on your preference. Adjust salt and pepper to taste.
Serving Suggestions
Yellow cornmeal grits are extremely flexible and can be served in a variety of ways. Here are some popular ideas for serving your homemade grits:
Classic Southern Breakfast
- Serve grits alongside fried or scrambled eggs and sausage or bacon.
- Top with shredded cheddar cheese and chopped scallions for extra flavor.
Shrimp and Grits
- Prepare sautéed shrimp with garlic, butter, paprika, and lemon juice.
- Serve the shrimp over a warm bowl of cheesy yellow grits for a Southern classic.
Vegetarian Grits Bowl
- Top creamy grits with sautéed mushrooms, spinach, and a poached egg.
- Add roasted cherry tomatoes and avocado slices for a healthy twist.
Sweet Grits
- Stir in sugar, cinnamon, and vanilla, then top with fresh fruit for a sweet breakfast.
- Serve with a dollop of whipped cream or a drizzle of honey for extra indulgence.
Tips for Perfect Grits
- Stir regularly: Grits can stick to the bottom of the pan easily. Stir often to keep the texture smooth.
- Cook low and slow: Rushing the process can lead to gritty or undercooked results. Low heat and patience yield the best texture.
- Add flavor gradually: Don’t overwhelm your grits with too many flavors at once. Start with butter, then build with cheese, herbs, or spices.
- Use broth for depth: Chicken or vegetable broth adds savory depth to otherwise neutral grits.
Storing and Reheating Leftover Grits
Yellow cornmeal grits store well and can be reheated with a bit of added liquid. Transfer leftovers to an airtight container and refrigerate for up to 4 days. When ready to eat, reheat in a saucepan over low heat, adding a splash of water or milk to loosen the texture. Stir frequently until smooth and heated through.
Creative Leftover Ideas
- Form cold grits into patties and fry them in butter until crispy on both sides.
- Layer reheated grits into a casserole with cheese, vegetables, or cooked meat.
- Use grits as a base for grain bowls, adding protein and sauces on top.
Why Yellow Cornmeal Grits Are Worth Making
Homemade yellow cornmeal grits are not only delicious but also deeply rooted in culinary tradition. Their rustic texture and natural corn sweetness make them ideal for pairing with bold or comforting flavors. They’re affordable, easy to make, and endlessly customizable. Whether you’re enjoying them as a hearty breakfast, a side dish at dinner, or a sweet treat, grits offer the kind of soul-satisfying flavor that reminds you of home, no matter where you are.
Once you’ve mastered the basic recipe, you’ll find yourself coming back to yellow cornmeal grits again and again because they’re simple, nostalgic, and incredibly versatile.