Cracker Barrel grits are quick grits simmered in salted water and milk, then finished with butter, ready in 45 minutes. That makes this Cracker Barrel grits recipe a solid side for breakfast, for breakfast at dinner, or as the base for shrimp and grits.
Pouring the grits into liquid that is already at a full boil, slowly and while stirring, is the step that matters. Dump them in all at once and dry pockets form in the middle that set into lumps you cannot whisk out later. The long low simmer after that is what turns them creamy rather than grainy.
Most grit recipes use water alone and are done in five minutes. This one swaps most of the water for milk and simmers for a full 30 minutes, which is what gets you the thick restaurant texture instead of thin porridge. The butter goes in at the very end once the grits are cooked, not at the start.
Cracker Barrel Grits
Course: Breakfast, SidesCuisine: SouthernDifficulty: Easy4
servings5
minutes40
minutes288
kcalQuick grits stirred into boiling salted water and milk, simmered low for 30 minutes, then finished with butter. Thick, smooth and creamy, the way they come out of a Southern restaurant kitchen.
Ingredients
2 cups water
1 1/4 cups milk
1 teaspoon salt
1 cup quick-cooking grits, not instant
1/4 cup butter
Directions
- Heat the liquid:Put the water, milk and salt in a small pot and stir until the salt dissolves. Set it over medium heat and bring it to a boil.
- Stir in the grits:Pour the grits into the boiling liquid slowly, stirring the whole time, until they are thoroughly mixed with no dry pockets.
- Simmer the grits:Let the pot come back to a boil, then drop the heat to low. Cover and simmer for about 30 minutes, stirring frequently. Add a splash more water if they tighten up too much.
- Finish and serve:When the grits have the consistency of stiff Cream of Wheat, stir in the butter. Serve hot, with more butter on top of each portion.
FAQs
What kind of grits does Cracker Barrel use?
Coarse ground. The side on their breakfast menu is literally listed as Coarse Ground Grits, which is a bigger grind than the quick grits in this recipe. Quick grits are the faster stand-in, and the long simmer here is what closes the texture gap.
Do quick grits really cook in five minutes?
No, and the box time is the single biggest reason people end up with grainy grits. Five-minute grits realistically need 12 to 15 minutes to soften properly, and longer still if you want them creamy. That is why this recipe simmers for 30, which is closer to old-fashioned grit timing.
Why are my grits lumpy?
Almost always because they went into the pot too fast. Pour them in a thin stream while stirring so each grain hits hot liquid separately instead of clumping. Once a lump forms in the middle of a dry pocket, no amount of whisking later will break it up.
What is the right liquid to grits ratio?
Four parts liquid to one part grits is the baseline, and five to one for a coarser grind that simmers longer. This recipe runs a little under four to one, which is deliberate for a thicker result. That is also why the method tells you to add more water partway through.
Can you make grits ahead and reheat them?
Yes, but cook them slightly looser than you want them, since they firm up hard in the fridge. Reheat gently on the stove with a splash of milk or water, stirring until they loosen back to a spoonable consistency. Keep them covered in the microwave or the steam escapes and they dry out.
