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Stone-Ground Grits
Nathan Congleton / TODAY
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(3 rated)
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I cook my grits in protein stock, depending on the toppings, or a seasoned vegetable stock. The cooking liquid from boiled root vegetables works nicely as well. Adding leftover crawfish gravy gives these grits even more flavor and a silkier texture.


    • 4 cups unsalted vegetable or chicken stock, plus more if needed
    • 2 tablespoons unsalted butter, plus more for serving if desired
    • 1 tablespoon olive oil
    • 1 teaspoon salt
    • 1/2 teaspoon pepper
    • 1 ¾ cups stone-ground white grits
    • 1/3 cup leftover crawfish-onion gravy


1. In a heavy-bottomed saucepan, combine the stock, butter, oil, salt and pepper and bring to a boil over high heat.

2. Reduce the heat to medium. While whisking the liquid, pour in the grits. Bring to a steady boil and cook for 5 minutes. Fold in the crawfish-onion gravy. Reduce the heat to low, give the grits a good stir, and cover.

3. Simmer until tender, creamy and thick, about 15 minutes. If the mixture becomes too stiff and dry before the grits are cooked through, add additional stock to thin it out. 

4. When the grits are done, you can add more stock if you prefer a thinner consistency. Serve immediately, topped with more butter, if desired.