Grits With Corn and Onion Greens

This is a recipe for grits with corn and onion greens that I absolutely love. It’s simple to make, but the flavors are so amazing together. The grits are nice and creamy, while the corn and onion greens add a touch of sweetness and savoriness. This dish is perfect for any time of day, whether you’re looking for a quick breakfast or a comforting dinner.


  • 1 tbsp. extra virgin olive oil
  • 1 large onion, grated
  • 1 cup corn kernels
  • 2 cups milk
  • 2 cups water
  • Salt and pepper to taste
  • 1 cup stone-ground grits or coarse-ground grits
  • 2 tbsp. butter
  • 3/4 cup grated Parmigiano-Reggiano cheese (about 3 ounces)
  • 1 tbsp. chopped fresh flat-leaf parsley 1/4 cup chopped fresh green onion greens


1. Heat the oil in a heavy-bottomed saucepan over medium heat. Add the grated onion and cook, stirring, until transparent, about 2 minutes.

2. Add the corn kernels and cook, stirring occasionally, until the kernels become soft, about 5 minutes.

3. Bring the mixture to a boil over high heat then reduce to a simmer.

4. Cook grits, whisking occasionally, until creamy and thickened, 45 to 60 minutes. Season with salt and pepper to taste before serving warm

Nutrition Facts

  • Calories: 190
  • Fat: 9 g
  • Saturated fat: 1.5 g
  • Cholesterol: 0 mg
  • Sodium: 90 mg
  • Carbohydrates: 25 g
  • Fiber: 3 g
  • Sugar 5g
Grits With Corn and Onion Greens


What do Southerners put in their grits?

There’s no denying that Southern grits are some of the creamiest, dreamiest grits around. Made from stone-ground grits and slow cooked to perfection, they’re finished with a generous heap of butter, cheese, and heavy cream. The result is slightly toothsome grits that rival the richest risotto — and are even easier to make.

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So what exactly do Southerners put in their grits? Well, it all starts with the stone-ground grits. These are coarsely ground cornmeal kernels that have been soaked in water overnight. This soaking process helps to soften the hard outer shell of the kernel, making them more easily digestible.

Once the kernels have been soaked, they’re then cooked slowly over low heat until they reach a creamy consistency. At this point, butter, cheese, and heavy cream are added to give the grits their signature richness and flavor. Some folks like to add a touch of salt as well, though this is entirely up to personal preference.

So there you have it: Southern grits are made from stone-ground cornmeal kernels that have been soaked in water overnight and then slow cooked with butter, cheese, and heavy cream added for rich flavor.

What do Southern people put on their grits?

There are two primary ways that Southern people serve grits – sweet and savory. Sweet grits are typically served with butter and sugar, while savory grits are usually topped with cheese and bacon. Grits can be eaten as part of breakfast or as a side dish at dinner.

When preparing savory grits, cheese should be added during the last 2-3 minutes of cooking. However, the pot should be removed from direct heat to avoid clumping. For an extra touch of flavor, consider adding a dash of hot sauce before serving.

How do you make grits taste better?

In the south, grits are a way of life. This simple dish is made from ground corn and can be dressed up or down depending on your mood. Whether you’re looking for a comforting breakfast or a hearty side dish, we’ve got you covered with our guide on how to make grits.

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The first step is to choose the right type of grits. Quick cooking grits will do in a pinch, but for true southern-style grits, look for stone-ground or old-fashioned varieties. These longer cooking times allow for more flavor development, resulting in a richer final product.

Once you’ve selected your grits, it’s time to get cooking. The basic ratio is four parts water to one part grits, but feel free to adjust this based on how thick or thin you like your final dish. Bring the water to a boil before adding the grits and stir well to prevent clumping. Then reduce the heat and simmer until tender, about 20 minutes for quick cooking grits and 40 minutes for stone-ground varieties. Now it’s time to add some fat – this is what makes grits creamy and delicious! Stir in some butter then slowly add milk or cream until desired consistency is reached. For an extra indulgent treat, stir in some grated cheese such as cheddar or parmesan. Season with salt and pepper to taste then serve hot topped with additional butter and cheese if desired.

What is the secret to great grits?

Grits are a quintessential Southern dish, and there are many ways to prepare them. The best way to make grits is to start with a ratio of half water and half milk, or half chicken broth and half milk. This will ensure that the grits absorb the liquid evenly and don’t become too dense. Once the liquid is added, bring the mixture to a boil before reducing the heat and simmering for about 15 minutes, stirring occasionally. At this point, you can add in your desired seasonings – salt, pepper, butter, cheese, etc. – and cook for another 5 minutes or so until everything is well combined. Finally, if you like your grits creamy, you can add a touch of whipping cream at the end to smooth out the texture.

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