Pioneer Grits.

Grits are the kind of country staple that feels right at home in a slow, simple kitchen. You can serve them sweet with warm milk and brown sugar… or turn them savory with a fried egg, sausage, and a splash of hot sauce. And one of my favorite little pioneer tricks?

Make a pot once… and enjoy it twice.

When your grits have cooled, you can store them in an airtight container in the refrigerator. The next day, simply turn the chilled grits out, slice them, and fry the slices in butter until golden. They’re wonderful served alongside pasta and sauce, or with roasted meat and a ladle of gravy. It’s old-fashioned kitchen economy at its best.

This is exactly the kind of recipe I grew up with — simple ingredients, gentle cooking, and a table that welcomes everyone in.

Pioneer Grits (Family Favorite)

Creamy, comforting, and ready in about twenty minutes — this is our everyday, no-fuss pot of grits.

Ingredients

• 2 cups milk

• 2 cups water

• Dash of salt

• 1 cup yellow corn grits

• 2 tablespoons butter

Instructions

1. Pour the milk and water into a medium saucepan and bring to a gentle boil.

2. Add the grits and a dash of salt.

3. Cook over medium heat for 10–15 minutes, stirring occasionally to keep the grits from sticking or burning on the bottom.

4. Once the grits begin to bubble and thicken, place a lid on the pan, turn off the heat, and remove the saucepan from the burner.

5. Let the grits sit, covered, for 5 minutes.

6. Stir in the butter and serve warm.

How We Love to Serve Them

• Sweet: In a warm bowl with milk and brown sugar.

• Savory: Topped with two fried eggs, sausage, and a little hot sauce.

Storing & Reusing Grits (Old-Fashioned Way)

Pour leftover cooked grits into an airtight container and refrigerate until firm.
Turn out, slice, and fry the slices in butter until golden. Serve as a side dish with pasta and sauce, or with meat and gravy.

This one small pot can turn into several comforting meals — just the way a pioneer kitchen was meant to work.