Mel's Diner Grits

15 servings servings Prep: 5 m Cook: 30 m Total: 35 m Beginner
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Mel's Diner Grits
Simple, buttery grits that feed a crowd—perfect for breakfast or as a comforting side dish. This straightforward recipe uses just water, Quaker grits, and plenty of butter for rich, creamy grits every time.

Ingredients

15 servings servings
  • 20 cups water
  • 5 cups Quaker grits
  • 1 pound butter

Step-by-Step Instructions

  1. Bring 20 cups of water to a rolling boil in a large pot.
  2. Add the butter to the boiling water and stir until melted and incorporated.
  3. Gradually add the grits to the butter-water mixture while stirring constantly to prevent lumps.
  4. Reduce heat to low and continue stirring frequently. Cook for 25-30 minutes until grits are creamy and tender.
  5. Taste and adjust seasoning with salt if desired. Serve hot.

Common Problems and Solutions

Q: Why are my grits lumpy?

A: Add the grits gradually while stirring constantly, not all at once. If lumps form, keep stirring vigorously—most will break down as the grits cook.

Q: Can I make this in a smaller batch?

A: Absolutely. Use a 4:1 ratio of water to grits, and about 3 tablespoons of butter per cup of dry grits. A typical single serving uses 1 cup water to 1/4 cup grits.

Tips and Techniques

Stir frequently during cooking to prevent sticking and scorching on the bottom of the pot. A heavy-bottomed pot distributes heat more evenly. If grits get too thick, add a bit more hot water and stir well.

Ingredient Substitutions

  • Quaker grits: stone-ground grits
  • butter: bacon drippings or a combination of butter and bacon fat

Equipment Needed

  • large pot (at least 6-quart capacity)
  • long-handled spoon for stirring

Historical Context

Grits are a cornerstone of Southern cooking, made from ground hominy corn. They’ve been a breakfast staple and side dish throughout the South for generations, often served with butter, salt, and pepper—or dressed up with cheese, shrimp, or gravy.