Grits with Corn and Onion Greens

A dear friend of mine from Alabama called me recently and demanded to know, “why aren’t there any grits on your site?!” Uh, because I’m not Southern and I don’t know what the heck I’m talking about when it comes to grits and I can’t even try to fake it with our readers? Well, not knowing what we are doing has never stopped us in the past, and my dear ole dad found a recipe for grits he couldn’t pass up. This was so good I made him make it twice. What I have learned in researching grits is that people who grew up eating them are passionate about how they like them – white corn, hominy grits, with syrup for breakfast, etc. So, if you have a particular way that you like your grits, please let us know about it in the comments.

By the way, according to NBC, Michael Phelps eats grits for breakfast, along with several fried egg sandwiches, an omelet, three slices of French toast, and a stack of chocolate chip pancakes. Breakfast of champions.

Grits with Corn and Onion Greens Recipe

  • Yield: Serves 6 to 8.


  • 1 Tbsp olive oil
  • 1 large white or yellow onion, grated
  • 1 cup whole corn kernels, either frozen or freshly cut from the cob
  • 2 cups whole milk
  • 2 cups water
  • Salt and freshly ground black pepper
  • 1 cup stone-ground or coarse-ground grits
  • 2 tablespoons butter
  • 3/4 cup grated Parmigiano-Reggiano cheese (about 3 ounces)
  • 1 tablespoon chopped fresh flat-leaf parsley
  • 1/4 cup chopped fresh green onion greens


1 Heat the oil n a heavy-bottomed saucepan over medium heat. Add the grated onion and cook, stirring, until transparent, about 2 minutes. Add the corn kernels and cook, stirring occasionally, until the kernels become soft, about 5 minutes.

2 Add the milk, water, and 1 teaspoon of the salt. Bring the mixture to a boil over high heat. Whisk in the grits, decrease the heat to low, and simmer, whisking occasionally, until the grits are creamy and thick, 45 to 60 minutes. Stir in the butter, Parmesan, parsley, and chopped green onions. Taste and adjust for seasoning with salt and pepper.

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Recipe adapted from Bon Appetit, Y'All: Recipes and Stories from Three Generations of Southern Cooking by Virginia Willis.


Showing 4 of 108 Comments

  • SAS

    Yay, yay, yay! I admit it! I’m the one that demanded that Elise come up with a recipe for grits! What kind of legitimate recipe site is complete without one?!

    Although, this one is fancier than the “recipe” I use. I just follow the directions on the package, and add whatever cheese I have on hand (usually a shredded Monterey Jack and cheddar blend), butter, salt and pepper to taste, and fresh herbs. My favorite herbs to add are tarragon and dill, together, although any fresh herbs that you like will suffice.

    My people will be proud, Elise! Go grits!!

  • Bob

    You know, I have never had grits. I could blame it on not being from the south… and I think I will. :) But this looks good, I will have to try it.

  • Rhonda

    I have never had grits any other way except with butter and sugar. One day I’ll try them another way, but for now that’s all that works for me. I’m in central Texas, and if grits are served here, they are pretty much eaten like oatmeal. I guess it depends on where in the south you are from. This recipe does look good, though.

  • Meredith

    I’m from Mississippi and there’s absolutely no way sugar would come near my bowl of grits (sorry, Rhonda). We always ate them for breakfast with butter and salt. Then, there’s always Shrimp and Grits (don’t knock it until you try it) and hundreds of varieties of cheese grit casseroles (ask any churchgoing lady of a certain age for her recipe).

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