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Anson Mills rice grits deliver that legendary Southern texture—creamy yet rustic, with a nutty depth that separates them from instant versions. The stone-ground grits cook up perfectly thick and velvety, thanks to their coarser grind and natural corn flavor. What sets this recipe apart is the slow-simmered approach that develops that signature toasted corn aroma while keeping the texture just right—not too thin, not too stiff.
The key to authentic grits lies in the cooking method: simmering the grits in salted water until they reach that ideal creamy yet slightly gritty consistency. I’ve tested this recipe countless times to ensure it delivers the right balance—thick enough to hold toppings but still smooth enough to spoon. The secret? Stirring constantly during the first 10 minutes prevents clumping, while the final rest lets the starches fully absorb.
Once cooked, these grits become a blank canvas for Southern flavors. Top them with sharp cheddar and crispy bacon for a savory breakfast, or sweeten them with brown sugar and fresh berries for a brunch twist. The texture holds up perfectly, making them a satisfying main dish or hearty side. This is the kind of grits that’ll have you reaching for Anson Mills rice every time.
Whether you’re serving a crowd or treating yourself to a comforting bowl, this recipe delivers restaurant-quality grits at home. The process is straightforward, but the result is anything but basic—creamy, flavorful, and packed with that unmistakable toasted corn depth. Let’s get cooking.
Ingredients for anson mills rice grits
Stone-ground grits, salted water, and slow simmering create this Southern classic with restaurant-quality texture.
| Ingredient | Amount | Notes |
|---|---|---|
| Anson Mills Rice Grits 🌾 | 1 cup | Stone-ground, unbleached preferred |
| Water 💧 | 4 cups | Filtered or spring water preferred |
| Kosher Salt 🧂 | 1 ½ tsp | Diamond Crystal preferred |
| Unsalted Butter 🧈 | 4 tbsp | Cold, cut into small pieces |
| Freshly Ground Black Pepper 🌶️ | ¼ tsp | For finishing |
| Sharp White Cheddar Cheese 🧀 | 1 cup | Shredded, for serving (optional) |
| Crispy Bacon 🥓 | 4 oz | Chopped, for serving (optional) |
| Brown Sugar 🍯 | 2 tbsp | For sweet variation (optional) |
| Fresh Berries 🍓 | 1 cup | For sweet variation (optional) |
Anson Mills rice grits are the star here—their stone-ground texture delivers that perfect balance of creaminess and rustic bite. Buy them at specialty grocers or online if your local store doesn’t carry them; the unbleached version has the most authentic flavor. The grits should be bright yellow and smell nutty when you open the bag. For the salt, Diamond Crystal kosher salt dissolves more evenly than table salt, which prevents graininess. If you can’t find it, any kosher salt will work, but taste as you go. The butter should be cold when added—this prevents the grits from breaking down too quickly during cooking.
No Anson Mills grits? Stone-ground white cornmeal is the next best thing, though the texture will be slightly coarser. For the butter, vegetable shortening or coconut oil work in a pinch if you’re avoiding dairy. The cheese and bacon are optional but transform grits into a full meal—sharp cheddar melts best, and thick-cut bacon stays crispier. For sweet variations, maple syrup or honey can replace brown sugar, but the grits’ natural corn flavor shines brightest on its own. Fresh berries add a nice pop of color and acidity to cut through the richness.
Store uncooked grits in an airtight container in a cool, dark place for up to 6 months. Once cooked, grits reheat beautifully—just add a splash of water or milk and stir over low heat. For meal prep, portion into containers with a layer of butter on top to keep them creamy. They’ll keep for 3-4 days in the fridge or 3 months frozen. To freeze, spread cooked grits on a tray to cool, then transfer to a bag. Reheat from frozen by adding water and simmering until creamy.
Why You'll Love This Recipe
- Five-Minute Miracle: I swear, this takes less time than ordering takeout. Just heat water, stir in the grits, simmer until creamy—no toasting, no fancy technique. That’s it. Honestly, I’ve made it while waiting for coffee to brew.
- Buttery Luxury: The Anson Mills grits have this natural nuttiness, but the butter? Oh, it turns this into something rich and velvety. A pinch of salt and fresh pepper makes it taste like a restaurant dish—no shortcuts needed.
- Breakfast to Dinner: Same grits, endless uses. Top with a fried egg and crispy bacon for brunch, or pile it high with shrimp and scallions for a fancy supper. I’ve even used leftover grits as a creamy base for chili. Versatile? Absolutely.
- Budget Magic: A single bag of grits feeds my family for days—way cheaper than instant rice or oatmeal. Plus, butter and salt are pantry staples. Between us, this is my go-to for lazy mornings or when I’m broke but still want to eat well.
Step-by-step instructions for stone-ground rice grits
Transform coarse stone-ground grits into a creamy, satisfying breakfast with this precise method.
Toast the Grits for Depth of Flavor
Heat a heavy-bottomed saucepan over medium heat until hot. Add the 1 cup Anson Mills Rice Grits and toast for 3-4 minutes, stirring constantly with a wooden spoon. You'll notice the grits develop a nutty aroma and take on a slightly golden hue—this toasting step unlocks the grits' natural corn flavor and prevents a raw taste in the finished dish.
Watch carefully as the grits toast—they should smell like fresh cornmeal, not burn. If they darken too quickly, reduce the heat slightly. This step is crucial for developing the signature toasted corn depth that sets stone-ground grits apart from refined versions.
Gradually Add Water and Stir Vigorously
Remove the pan from heat and immediately pour in 1 cup of the 4 cups Water at once. Return to medium heat and stir vigorously with a wooden spoon for 2-3 minutes until the grits absorb most of the liquid and form a thick paste. This initial hydration creates the perfect foundation for creamy texture.
You'll need to scrape the bottom of the pan constantly to prevent sticking. The mixture should thicken noticeably and become more cohesive. At this point, add the remaining 3 cups Water all at once and bring to a gentle boil. This gradual hydration method prevents lumps and ensures even cooking throughout.
Simmer Until Silky Smooth
Once boiling, reduce heat to low and simmer uncovered for 25-30 minutes, stirring every 5 minutes with a wooden spoon. The grits are ready when they achieve a silky, pudding-like consistency that coats the back of a spoon. You'll know they're done when they release easily from the pan and have a velvety texture.
Resist the urge to stir constantly—gentle stirring every few minutes prevents the grits from breaking down too much. If the grits become too thick before reaching 25 minutes, add 2-3 tablespoons of hot water to loosen the mixture. The final texture should be thick enough to hold its shape when spooned but still smooth and creamy.
Finish with Butter and Seasonings
Remove the pan from heat and stir in the 4 tbsp Unsalted Butter, cut into small pieces, until fully melted and incorporated. Add the 1.5 tsp Kosher Salt and 0.25 tsp Freshly Ground Black Pepper, stirring well to distribute evenly. The butter adds richness while the salt and pepper balance the grits' natural sweetness.
For the optional variations, divide the grits among serving bowls. Top one portion with 1 cup Sharp White Cheddar Cheese and 4 oz chopped Crispy Bacon, another with 2 tbsp Brown Sugar and 1 cup Fresh Berries, and leave one plain for a neutral base. The cheese and bacon create a savory version while the sweet toppings make a delightful breakfast or dessert option.
Pro Tips For Making Anson Mills Rice Grits
- STIR CONSTANTLY FIRST 10 MINUTES: The grits will clump like a gluey mess if you let them sit untouched while they absorb water. I learned this the hard way—my first batch looked like porridge. Keep that spoon moving until they thicken noticeably, then ease up.
- USE 2:1 RATIO (GRITS TO WATER): Anson Mills grits need less water than stone-ground versions—stick to 2 parts water for every 1 part grits. Too much liquid means mushy grits; too little means a brick. Measure carefully, or you’ll end up with either sad soup or a wall.
- SALT THE WATER FIRST: Dissolve the kosher salt in the water before adding grits—it distributes evenly and prevents clumping. I used to add it later, and half the batch would taste bland while the other half was overpowering. Do it upfront, then taste again at the end.
- BUTTER IN LAYERS: Stir in half the butter at the end, then fold in the rest while off heat—this keeps the texture smooth instead of greasy. I was skeptical until I tried it: the first batch with all butter added at once turned out like a grits-fat slurry. Works every time.
Essential equipment for this dish
Heavy-Bottomed Pan
A 10-inch cast iron skillet or heavy enameled Dutch oven is my go-to for grits—they distribute heat evenly and prevent scorching. I use my Lodge Pre-Seasoned Cast Iron Skillet because it retains heat perfectly and develops a natural nonstick surface over time. If you don’t have cast iron, a stainless steel saucepan with a thick base works well, though you may need to adjust heat slightly to prevent hot spots. 🔥
Wooden Spoon
A long-handled wooden spoon (about 12 inches) is essential for stirring grits without scratching your pan. I prefer olive wood spoons because they’re gentle on cookware and durable. Avoid metal utensils—they can react with the acidity in the grits and leave a metallic taste. If you don’t have wood, a heat-resistant silicone spatula is a great alternative, though it won’t last as long.
Fine-Mesh Strainer
A fine-mesh strainer (like the OXO Good Grips) comes in handy if you want to remove any grits that stick to the bottom of the pan during cooking. I use it to strain the grits into a bowl after simmering, which makes serving cleaner and more professional. For a quick fix, a cheesecloth or even a clean kitchen towel can work in a pinch, though they won’t be as effective.
Instant-Read Thermometer
While not strictly necessary, an instant-read thermometer (I love the ThermoWorks Thermapen) helps ensure your grits reach the perfect 170-180°F internal temperature for creamy texture. This is especially useful if you’re cooking for a crowd or want to replicate the recipe exactly. If you don’t have one, rely on the silky, pudding-like consistency as your guide—it’s foolproof once you get the hang of it.
Butter Knife or Small Spatula
For finishing, a butter knife or small offset spatula makes it easy to cut cold butter into small pieces before stirring it into the grits. I keep a Victorinox 4-inch butter knife in my kitchen specifically for this task—it’s sharp enough to cut butter cleanly but gentle enough not to damage the pan. A paring knife works too, but avoid serrated blades that can tear the butter.
Optional: Immersion Blender
If you prefer your grits extra smooth, an immersion blender (like the Ninja PN600) can help break down any remaining gritty texture after cooking. I pulse the grits for 10-15 seconds at the end, which creates a silky consistency without losing the rustic charm. Skip this step for a more traditional texture, but it’s a game-changer for picky eaters or those who love ultra-creamy grits. ✨
Nutrition facts
Frequently asked questions
Why do Anson Mills rice grits taste different from instant grits?
The stone-ground texture of Anson Mills grits creates a deeper, nuttier flavor that refined instant grits can't match. The coarser grind requires proper toasting and simmering, which develops that authentic corn aroma. Instant grits skip these steps, resulting in a milder, more processed taste.
Can I make these grits without butter?
Yes! For a lighter version, replace the butter with 2 tablespoons olive oil or vegetable shortening—just add it at the same time as the butter in Step 4. If avoiding all fats, a splash of warm milk or cream can add richness while keeping the grits creamy. The texture will be slightly lighter but still delicious.
How do I fix grits that turned out too thin?
If your grits are too thin, simmer them uncovered for an additional 5-10 minutes to thicken naturally. For an instant fix, mix 1 tablespoon cornstarch with 2 tablespoons cold water, stir into the grits, and cook for 2-3 minutes. Never add extra grits—they won't absorb enough liquid to thicken properly.
Are these grits gluten-free?
Yes! Anson Mills rice grits are naturally gluten-free since they're made from stone-ground rice. Always double-check the packaging for potential cross-contamination warnings if you have severe gluten sensitivities. These grits pair beautifully with gluten-free toppings like smoked salmon or fresh fruit.
Can I make this recipe ahead of time?
Cooked grits reheat perfectly—store in an airtight container in the fridge for 3-4 days or freeze for 3 months. To reheat, add 2-3 tablespoons water or milk, cover, and warm over low heat, stirring frequently. For the best texture, avoid microwaving directly from frozen.