Grits with Corn and Onion Greens

Comfort FoodGluten-FreeVegetarianGrits

Savory grits with extra corn and green onion greens, Parmesan cheese, and parsley.

Photography Credit: Elise Bauer

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 grits 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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Elise Bauer

Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.

More from Elise

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


93 Comments / Reviews

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Did you make it? Rate it!

  • Dino

    When I was in Florida, I was introduced to to “Nassau grits” which I liken to the grit equivalent of dirty rice. I discovered that there were many variations that depended on both personal preference and ingredient availability. If you can put it into an omelet, it seemed to be fair game to put into grits. I like the “kitchen sink” variety which may include sausage, bacon, onions, bell peppers, shredded cheese and even bits of scrambled eggs. Some folks cook the grits and then add the extra stuff during cooking -personally, I don’t care when they married the grits to the extras, as long as they got together. If I find myself near grits (usually they’re plain) and despite the fact that I can eat them with a little salt and pepper, I always look for stuff to mix in…I’ll crumble some bacon, add shredded cheese or break up a sausage patty to augment the grits -sort of a personal “grit casserole” …YUM!!!

  • Nancy Long

    just remembered, Cafe Zea’s (believe that’s the name) in Harahan, LA makes fantastic Roasted Corn Grits with yellow grits. I don’t have their recipe but have pretty much mastered it on my own and hubby loves them

  • Nancy Long

    will be trying these soon – grew up having grits or cornmeal mush for breakfast several times a week. We would tell our Dad that we wanted fried grits or mush for breakfast, so he would make a batch at night to chill; of course, we would eat it then and he would have to make more for the morning. I was smarter with my boys. Would make a big batch at night so that there would be leftovers for breakfast. we never had sugar or milk on ours, just butter, salt and pepper. Yum

  • N.Camel

    Try this grits recipe…..Baked Garlic Grits….4 cups water, salt and pepper to taste, 1 Cup uncooked grits, 2 eggs beaten, 1/2 stick of butter, 3 garlic cloves (use a garlic press) mashed, about 1 and 1/2 cups of grated cheese of your choice, a dash of Tabasco……Preheat oven to 350* cook the grits, until thick and creamy…temper the eggs with a small amount of hot grits, then add it back to the pot of grits.put the remaining ingredients in the grits and pour into a 2 quart casserole… with additional cheese if you want….bake 45 minutes.

  • Dagny

    I’m from southern Virginia, and I’ve always eaten grits with just salt and butter. My husband, however, is from central Louisiana, and he eats his with jam or jelly.

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Grits with Corn and Onion Greens