Cracker Barrel Grits
Cracker Barrel-style grits are a comforting, creamy, and rich Southern dish that’s perfect for breakfast, brunch, or as a side dish. Made with stone-ground grits, butter, milk, and a pinch of salt, this recipe recreates the beloved flavors you’d find at Cracker Barrel’s restaurants. Whether you enjoy them with cheese, shrimp, or simply on their own, these grits are sure to become a household favorite.
Equipment
- Saucepan – 1 medium-size (for cooking the grits)
- Fine Mesh Strainer – 1 (for rinsing the grits)
- Wooden Spoon or Whisk – 1 (for stirring the grits)
- Measuring Cups – 1 set (for measuring ingredients)
- Measuring Spoons – 1 set (for salt and other seasonings)
Ingredients
- 4 cups water
- 1 cup stone-ground grits
- 1 tsp salt or to taste
- 2 tbsp butter
- 1 cup whole milk or heavy cream for extra creaminess
Optional Add-ins:
- 1/2 cup shredded cheddar cheese for cheesy grits
- 1/4 cup heavy cream for extra richness
- Crumbled bacon or sautéed shrimp for serving
Instructions
Rinse the Grits:
- Place the stone-ground grits in a fine-mesh strainer and rinse them under cold water until the water runs clear.
Bring Water to a Boil:
- In a medium saucepan, bring 4 cups of water to a boil over high heat. Add a pinch of salt to the water.
Add Grits Gradually:
- Once the water is boiling, reduce the heat to low. Gradually stir in the rinsed grits, stirring constantly to prevent clumping.
Simmer and Stir:
- Let the grits simmer on low heat for 20-25 minutes, stirring frequently to ensure they don’t stick to the bottom of the pan.
Add Milk and Butter:
- Once the grits have thickened to your desired consistency, stir in 2 tablespoons of butter and 1 cup of milk. Continue cooking for an additional 5 minutes until creamy.
Optional Add-ins:
- If you like cheesy grits, stir in 1/2 cup of shredded cheddar cheese. For an even richer texture, replace some of the milk with heavy cream.
Serve:
- Once the grits are creamy and fully cooked, remove them from the heat. Serve immediately, topped with crumbled bacon, sautéed shrimp, or fresh herbs if desired.
Notes
- Stone-ground grits are ideal for achieving the best texture and flavor. They do take longer to cook, but they provide a heartier, creamier texture than instant grits.
- If you prefer thinner grits, add a little more milk or water during cooking to reach your desired consistency.
- Feel free to experiment with variations like cheese grits or shrimp and grits for a richer meal.
- Refrigerate leftovers: Store any leftover grits in an airtight container in the fridge for up to 3-4 days. Reheat with a little added milk to restore the creaminess.