Main Courses
Anson Mills rice grits deliver that creamy, velvety texture Southern cooks crave, thanks to stone-ground rice that cooks slower and absorbs flavor better than instant versions. The key lies in simmering low and slow—no rushing—while stirring constantly to prevent lumps. I’ve perfected this method over years of weekend breakfasts, where the right balance of heat and patience transforms grits from side dish to star.
What sets these apart is the stone-ground rice, which develops a luxurious mouthfeel and subtle nutty undertones as it cooks. Start with a generous amount of water or broth, then reduce gradually to achieve that perfect, thick consistency. Butter and salt come last—always—but the real magic happens in the slow simmer, where the rice breaks down just enough to create that signature smooth, almost custard-like finish. This isn’t grits you scrape off the bottom of the pot; it’s a dish worth lingering over.
Serve these grits as a breakfast centerpiece topped with fried eggs and crispy bacon, or as a rich side dish for smoked meats and greens. The texture holds up beautifully when reheated, too, making them ideal for meal prep. For extra depth, fold in sharp cheddar or a splash of hot sauce—just don’t skip the butter. That’s non-negotiable in the South, and once you taste the difference, you’ll agree.
The secret to foolproof grits? Patience and a heavy-bottomed pot. No peeking, no stirring too aggressively, and absolutely no high heat. Let the rice work its way to perfection while you sip your morning coffee. By the time you’re done, you’ll have grits so smooth they’ll make you question why you ever settled for anything less. Let’s get cooking.
Ingredients for anson mills rice grits
Stone-ground grits, slow simmer, and Southern patience—this is the holy trinity of perfect grits.
| Ingredient | Amount | Notes |
|---|---|---|
| Anson Mills Stone-Ground Rice Grits 🍚 | 1 cup | Uncooked, stone-ground for texture |
| Water 💧 | 4 cups | Filtered preferred for clarity |
| Unsalted Butter 🧈 | 4 tbsp | European-style preferred |
| Diamond Crystal Kosher Salt 🧂 | 1 ½ tsp | Adjust to taste after cooking |
| Heavy Cream 🥛 | ½ cup | Optional for extra richness |
| Freshly Ground Black Pepper 🌶️ | ¼ tsp | Freshly cracked for aroma |
| Chicken or Vegetable Broth 🍲 | 2 cups | Low-sodium preferred |
| Sharp White Cheddar Cheese 🧀 | ½ cup | Shredded, for serving |
| Hot Sauce 🌶️ | 1 tbsp | Optional, for serving |
Anson Mills stone-ground grits are the foundation here, and you’ll find them at Southern specialty stores or online. The stone-ground texture is what gives these grits their signature velvety mouthfeel—don’t substitute instant grits, no matter how convenient. For the broth, low-sodium is key—you’ll be adding salt later, and you don’t want to overdo it. The butter matters too: European-style has a higher fat content, which translates to richer, creamier grits. If you’re feeling fancy, swap the heavy cream for a splash of whole milk—it’s lighter but still adds that luxurious finish. And trust me, Diamond Crystal kosher salt dissolves better than table salt, so it’s worth the small splurge.
No stone-ground grits? Regular grits will work in a pinch, but they won’t have that same luxurious texture—think more like oatmeal than custard. Short on broth? Water plus a bouillon cube gets you close, but the flavor won’t be as deep. Heavy cream too rich? Substitute with whole milk or even a splash of half-and-half—just reduce the butter slightly to balance the richness. The cheddar can be swapped for sharp cheddar or even pepper jack if you’re feeling adventurous. And if you’re out of hot sauce, a dash of cayenne or a sprinkle of red pepper flakes will give you that kick without the liquid.
Grits reheat beautifully, so make a double batch—they’re perfect for breakfast the next morning or as a side for Sunday supper. Store leftovers in an airtight container in the fridge for up to 5 days, or freeze for 3 months. To reheat, just add a splash of water or milk and stir over low heat until smooth. And here’s a pro tip: Butter the pot before cooking—it prevents sticking and adds an extra layer of flavor. These grits are worth the effort, so don’t rush the process. Patience, as they say in the South, is a virtue.
Why You'll Love This Recipe
- Five-Minute Start: I swear, this recipe begins with just grits, water, and a pot—no fancy prep. While the water heats, I’m already buttering toast or setting the table, because the grits themselves take almost no effort to begin.
- Creamy Luxury: That first spoonful of buttery grits mixed with heavy cream? It’s like a hug in your mouth. The stone-ground texture gives it a satisfying bite, while the cream makes it rich enough to feel indulgent—even when it’s just Tuesday.
- Breakfast to Dinner: Honestly, I make this for brunch, but it’s also my go-to side for fried chicken or steak. The grits soak up flavors like a sponge, so they work just as well with a little smoked paprika as they do plain.
- Budget Stretch: A single batch feeds my family for days—leftovers reheat perfectly, and the grits cost pennies per serving. Plus, using Anson Mills means better quality without breaking the bank, which is a win in my book.
Step-by-step instructions for Anson Mills stone-ground rice grits
Here's how to transform stone-ground grits into a velvety, flavor-packed Southern classic.
Toast the Grits for Depth of Flavor
Heat a heavy-bottomed saucepan over medium heat and add the 1 cup Anson Mills Stone-Ground Rice Grits. Toast them for 2-3 minutes, stirring constantly with a wooden spoon, until they release a nutty aroma and develop a pale golden color. This step builds complex flavors that set stone-ground grits apart from instant varieties.
Watch closely—they'll darken quickly once they start to toast. If they brown too much, you'll taste bitterness. Remove from heat immediately once you detect that toasted corn aroma. Here's the thing—this brief toasting step is what gives these grits their signature depth, so don't skip it.
Gradually Incorporate the Broth
Reduce heat to low and begin adding the 2 cups Chicken or Vegetable Broth one ladle at a time, whisking vigorously after each addition. This gradual approach prevents lumps and ensures each grain absorbs liquid evenly. You're aiming for a smooth, creamy texture—not a thick porridge.
After adding about half the broth, taste the mixture. It should be slightly gritty—this is normal with stone-ground grits. The remaining liquid will help break down the grains further. Keep whisking for 5 minutes until the mixture reaches a thick, pudding-like consistency. If it's too thick, add more broth 1 tablespoon at a time.
Simmer Until Silky Smooth
Increase heat to medium-low and bring the mixture to a gentle simmer. Cover the pan and let it cook for 20-25 minutes, stirring occasionally with a rubber spatula. You're looking for a texture that coats the back of a spoon without being gluey. The grits should be completely tender and have a velvety consistency.
Here's where patience pays off: Stone-ground grits take longer than instant grits, but the result is worth it. If you stir too vigorously, you'll create lumps. Instead, gently scrape the bottom and sides of the pan every few minutes to prevent sticking. The mixture should be smooth enough to pour but still hold its shape when spooned.
Finish with Butter and Seasonings
Remove the pan from heat and stir in the 4 tbsp Unsalted Butter until completely melted and incorporated. The butter adds richness and helps create that luxurious mouthfeel. Next, add the 1.5 tsp Diamond Crystal Kosher Salt and 0.25 tsp Freshly Ground Black Pepper, mixing well to distribute evenly.
For extra indulgence, stir in the 0.5 cup Heavy Cream now. This optional step adds a velvety finish, but traditional recipes skip it. If you're using it, let the cream warm slightly before adding to prevent curdling. Taste and adjust seasoning—stone-ground grits are naturally flavorful, so you may need less salt than you'd think.
Serve with Cheese and Hot Sauce
Transfer the grits to a serving bowl and top each portion with 2 tablespoons Sharp White Cheddar Cheese and a drizzle of 1 tablespoon Hot Sauce. The cheese adds a sharp, tangy contrast to the creamy grits, while the hot sauce brings just enough heat to cut through the richness. Serve immediately while still warm and creamy.
For the best texture, don't let the grits sit too long after cooking—they'll thicken as they cool. If they become too thick, stir in a splash of warm broth or milk to restore the perfect consistency. These grits pair beautifully with crispy fried chicken, smoked sausage, or even as a base for shrimp and grits.
Pro Tips For Making Anson Mills Rice Grits
- STIR CONSTANTLY FOR 20 MINUTES: Stone-ground grits need relentless stirring—no exceptions. I learned this after watching a batch turn into glue the first time I walked away. Keep a spoon in your hand the whole time, especially in the first 15 minutes when the grits are most reactive.
- USE HOT WATER, NOT BOILING: Pouring boiling water directly into the grits can cook them unevenly and make them gummy. Heat your water to a rolling boil, then let it sit off the heat for 30 seconds before adding it to the pot. This gives you control without shocking the texture.
- SALT THE WATER FIRST: Diamond Crystal kosher salt dissolves faster in hot water, so add it to the water before combining with grits. Skipping this means you’ll have to chase saltiness later, and the grits will taste flat. Aim for 1 teaspoon per cup of water—more if you’re using unsalted butter.
- FINISH WITH COLD BUTTER: Fold in the heavy cream and butter at the very end, off the heat. Cold butter melts slower, creating a silky finish instead of a greasy one. I used to add it while stirring, and the result was always too rich—now it’s perfectly balanced.
Troubleshooting great anson mills rice grits
Lumpy Texture Fix
If your grits develop lumps despite whisking, don’t panic—this happens when grits clump together during cooking. The solution? Add a splash of cold water or broth and whisk vigorously. For stubborn lumps, press them through a fine-mesh sieve with a spatula. I’ve found that using a whisk with a flat bottom (like the OXO Good Grips) helps prevent lumps from forming in the first place by cutting through the mixture more effectively. 🥄
Too Thin or Watery
Stone-ground grits absorb liquid differently than instant versions, so they might turn out thinner than expected. If your grits are too thin, simply remove from heat and let them sit uncovered for 5-10 minutes—the starch will thicken as it cools. For an immediate fix, stir in 1 tablespoon of cornstarch mixed with 1 tablespoon cold water and cook for 1-2 minutes until thickened. Pro tip: Always use a heavy-bottomed pot (like All-Clad) to maintain even heat distribution and prevent thinning.
Burnt or Bitter Taste
Over-toasting or letting the grits scorch on the bottom creates bitterness. To avoid this, keep heat at medium-low during toasting and stir constantly. If your grits taste burnt, stir in an extra 1-2 tablespoons of butter to mask the bitterness and add richness. For future batches, butter the pan before adding grits—this creates a natural barrier that prevents sticking and burning. 🧈
Grits Stick to the Pan
Sticking is a common issue with stone-ground grits, but it’s easily prevented. Butter the pan thoroughly before adding grits, and stir frequently during cooking. If grits stick anyway, add a splash of water or broth and scrape gently with a silicon spatula (I love the OXO Good Grips brand). For stubborn stuck-on bits, soak the pan in hot, soapy water for 10-15 minutes before scrubbing—this lifts the grits right off. Never use metal utensils on stuck grits, as they’ll scratch the pan.
Undercooked or Gritty Texture
Stone-ground grits need longer cooking time than instant varieties to achieve that silky texture. If yours are still gritty after 25 minutes, cover the pot and cook for an additional 5-10 minutes, stirring occasionally. For extra insurance, add 1-2 tablespoons of broth or water and simmer uncovered for 5 minutes to let the liquid evaporate and thicken the mixture. If all else fails, blend a portion with a splash of warm broth until smooth, then stir it back into the pot for a creamy finish.
Reheating Gone Wrong
Reheated grits often turn out gluey or dry, but the fix is simple: Add liquid gradually. To reheat, transfer grits to a saucepan and stir in 2-3 tablespoons of water, broth, or milk per cup of grits. Cook over low heat, stirring constantly, until warmed through. For extra creaminess, stir in 1 tablespoon of butter while reheating. If grits are too thick, thin with more liquid; if too thin, simmer uncovered for 2-3 minutes to reduce. Always reheat on low heat to avoid breaking down the texture. ⏳
Nutrition facts
Frequently asked questions
Why do stone-ground grits taste different from instant grits?
The stone-ground texture in Anson Mills grits creates a nutty, corn-like depth that instant grits lack. The slower cooking process breaks down the grains more completely, resulting in that signature creamy, custard-like finish. Think of it like the difference between whole-grain bread and white bread—more complexity, more flavor!
Can I make these grits without butter?
While traditional recipes include butter for richness, you can substitute with an equal amount of olive oil or coconut oil for a dairy-free version. Just note that butter adds both flavor and that luxurious mouthfeel—about 4 tablespoons makes a noticeable difference in texture. For a lighter option, try half butter and half cream cheese after cooking.
How do I adjust this recipe for a larger crowd?
Double or triple the recipe using the same ratios: 1 cup grits to 4 cups liquid per serving. For 8 servings, use 2 cups grits, 8 cups broth/water, and adjust butter/salt proportionally. Cook in a larger pot—never more than ½ inch deep—and stir frequently to prevent sticking. The key is maintaining the low-and-slow method, even with bigger batches.
What's the best way to store leftover grits?
Transfer cooled grits to an airtight container and refrigerate for up to 5 days. For freezing, portion into single-serving containers—they reheat best when thawed overnight in the fridge. To reheat, add 1-2 tablespoons liquid per serving (water, broth, or milk) and warm over low heat, stirring constantly. Never microwave—it breaks down the creamy texture.
Can I use vegetable broth instead of chicken broth?
Vegetable broth works perfectly and keeps the dish vegetarian. For extra depth, add 1 bay leaf or 1 tsp smoked paprika to the broth while cooking. If you're avoiding salt entirely, use low-sodium broth and adjust the final salt to taste—stone-ground grits are forgiving with seasoning. The texture remains identical; only the flavor profile changes.