Waffle House Grits Recipe

Waffle House grits have a special place in my heart. Growing up down South, grits showed up on my plate at every meal.

My grandma made them for breakfast. My mama served them at dinner. They cost very little and filled me up all day long.

What many people don’t realize is that they’ve never actually tried grits cooked with real care. They’ve only tried the quick kind from a box at some diner. Those taste like thick water with no soul. The corn flavor got lost somewhere. A blob of butter on top didn’t help much.

But a true bowl of Waffle House grits? That’s something different. These grits are smooth like silk. They taste sweet and nutty. They have real corn flavor that makes you want another bite.

My grandma used to cook hers for what felt like forever, stirring slowly until they turned into liquid gold.

Now I want to show you how to make the copycat Waffle House Grits Recipe at home. This version uses chicken stock and cream to get that famous diner taste. Once you try it, you will never go back to the boxed stuff.

What Do Waffle House Grits Taste Like

Waffle House grits taste mild, smooth, and comforting. They are creamy but light, with a soft corn flavor that blends well with butter, salt, and pepper.

They do not taste sharp or strong. Instead, they have a gentle taste that makes them easy to pair with eggs, bacon, or sausage. The texture is silky, warm, and steady – never grainy or watery.

Choosing the Right Grits for Authentic Waffle House Flavor

Waffle House uses its own special grits that are made just for them. You cannot buy these exact grits in a store. But you can get very close with the right type.

1. Stone-ground vs. regular grits: Stone-ground grits are made by crushing whole corn kernels between big stones. They have more corn flavor and a better feel in your mouth. Regular grits are processed more and taste less like corn.

2. Quick grits vs. old-fashioned grits: Quick grits are cut into tiny pieces so they cook fast. Old-fashioned grits are bigger pieces that take longer to cook. They have much better texture and taste.

3. Instant grits: Instant grits are pre-cooked and dried. You just add hot water. They turn mushy and have almost no corn taste. Never use these for a real Waffle House Grits Recipe.

4. Which type works best: For the most real Waffle House taste, use old-fashioned grits. They give you that creamy, thick texture that makes Waffle House grits so good.

Waffle House Grits Ingredients

• 4 cups chicken stock: Using stock instead of plain water gives the grits a deep, savory flavor from the inside out. It is the main reason these grits taste so good.
• 1 cup grits: These are coarsely ground dried corn. You want to look for “old-fashioned” grits, not instant or quick-cooking, for the best texture and flavor.
• 4 tablespoons butter: Butter adds a rich, creamy feel and a wonderful taste. It makes the grits feel luxurious in your mouth.
• 1/4 cup cream: A splash of cream makes the grits extra smooth and gives them a wonderful color. It is the final touch for a truly creamy bowl.
• 3/4 teaspoon salt: Salt is essential. It makes all the other flavors pop and taste more like themselves.
• 1/4 teaspoon black pepper: Black pepper adds a little bit of warmth and a slight kick. It balances the rich, creamy parts of the dish.

Essential Kitchen Equipment

1. Medium Saucepan – For cooking the grits.
2. Whisk – The best tool to stop lumps.
3. Measuring Cups – For the liquid and grits.
4. Measuring Spoons – For the salt and pepper.
5. Wooden Spoon – For stirring later on.

How To Make Waffle House Grits

Step 1 | Heat the Stock

Pour the 4 cups of chicken stock into your medium saucepan. Place the pan on your stove and turn the heat to high. Let the stock come to a full, rolling boil. You will see big bubbles breaking on the surface.

Step 2 | Add the Grits

Once the stock is boiling, it is time to add the grits. Take your whisk in one hand and the cup of grits in the other. While you whisk the boiling stock quickly with one hand, slowly rain the grits into the pan with your other hand.

This constant whisking while you pour is the secret to grits with no lumps at all.

Step 3 | Cook and Thicken

Keep whisking the mixture for about two full minutes. You will feel the grits start to get thicker. The mixture will go from looking like cloudy water to a thin porridge.

Step 4 | Add the Good Stuff

Now, add the butter, cream, salt, and black pepper directly into the saucepan. Whisk everything together until the butter has completely melted and all the ingredients are mixed in well.

Step 5 | Simmer the Grits

Turn the heat down to the lowest setting on your stove. You want the grits to barely bubble, with just a few small plops here and there. Let the grits cook like this for 20 minutes.

Stir them with a wooden spoon every 4-5 minutes to prevent them from sticking to the bottom of the pan. They will become much thicker and super creamy.

Step 6 | Serve Immediately

After 20 minutes, your grits are ready. Give them one final stir and spoon them right into bowls. They are best when served hot.

Chef Tips for Getting That True Waffle House Texture

• Watch Your Heat Level: Keep the heat low once the grits begin to cook. A gentle simmer is the key. If the heat is too high, the bottom can burn and make the grits taste bitter. The surface should barely move.
• Add More Liquid for Thinner Grits: If you like your grits a little looser or more pourable, stir in an extra 1/2 cup of stock or cream at the end. Waffle House grits are thick, but they still slide off the spoon.
• Taste and Adjust Before Serving: Always taste the grits before you scoop them into bowls. Some brands of stock are saltier than others, so you may need a little more salt or pepper.
• Use a Heavy-Bottom Pan: A heavy saucepan heats more evenly and helps prevent sticking or scorching. Thin pans create hot spots that can ruin the smooth texture.

What to Serve with Waffle House Grits

These grits pair beautifully with so many foods.

The classic choice is scrambled eggs and crispy bacon, just like Waffle House serves them.

Fried chicken on top of creamy grits creates a perfect Southern meal that feels comforting and filling. Pour sausage gravy over your grits for an extra hearty breakfast.

Shrimp and grits is a Low Country tradition that never gets old. Fried eggs with runny yolks are wonderful because you can break the yolk and let it swirl into the warm grits.

Top your bowl with sharp cheddar cheese or spicy pepper jack for extra richness.

A few dashes of hot sauce add a nice kick of heat. Fresh green onions or chopped chives bring brightness and color to each serving.

Storage and Reheating Instructions

Store cooled grits in an airtight container in the refrigerator for up to 3 days. The mixture may thicken as it sits, which is normal.

Stir in a splash of stock, milk, or water during reheating to loosen the texture. Warm the grits on low heat on the stove or heat in short bursts in the microwave.

Freezing is possible, but the texture becomes a little grainy. For freezing, place the grits in a freezer-safe container for up to one month.

Signs of spoiled grits include a sour smell, strange color changes, or any spots of mold. When these appear, discard the batch.

Waffle House Grits Recipe FAQs

1. How do I fix grits that turn too thick?

Grits thicken as they cool, so adding a splash of warm stock, milk, or water and stirring brings them back to a soft and creamy state. Heat the mixture gently and keep stirring until the texture loosens. Adding liquid slowly gives more control and helps avoid making them too thin.

2. Can I use water instead of chicken stock?

Yes, you can use water, but the grits won’t be as rich or flavorful. Chicken stock adds a savory taste that makes them feel more like Waffle House. If you use water, add a little extra butter and salt, or dissolve a bouillon cube in the water for more flavor.

3. My grits are too thick. How can I fix them?

This is an easy fix! Just stir in a little more warm chicken stock, cream, or milk. Add one tablespoon at a time and stir until the grits reach your preferred consistency.

They thicken as they cool, so you may need to do this even when reheating your leftovers to get that perfect creamy texture again.

4. Are grits and polenta the same thing?

They are similar but not exactly the same. Both are made from dried corn. Grits are typically made from a type of corn called dent corn, which gives them a softer texture.

Polenta is often made from flint corn, which is a bit coarser. You can usually use them in place of each other, but the final texture will be slightly different.

5. What is the best cheese to add to these grits?

A sharp cheddar cheese is a classic and delicious addition. For this recipe, stir in about a half cup of shredded cheddar cheese right at the end, after you have turned off the heat.

The residual warmth will melt the cheese perfectly into the creamy grits, adding a wonderful tangy flavor.

6. Can I cook these in a slow cooker?

Yes – add everything except butter and cream, cook on low 3-4 hours, then stir in the butter and cream at the end. Watch the liquid because slow cookers hold steam.

Continue to Content

Yield: 4

Waffle House Grits Recipe

Print

Waffle House Grits Recipe ready in 30 minutes with 6 simple ingredients. Creamy, smooth, and full of flavor - perfect homemade diner-style grits.

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

Ingredients

• 4 cups chicken stock
• 1 cup old-fashioned grits
• 4 tablespoons butter
• 1/4 cup cream
• 3/4 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Pour the 4 cups of chicken stock into your medium saucepan. Place the pan on your stove and turn the heat to high. Let the stock come to a full, rolling boil. You will see big bubbles breaking on the surface.
2. Once the stock is boiling, it is time to add the grits. Take your whisk in one hand and the cup of grits in the other. While you whisk the boiling stock quickly with one hand, slowly rain the grits into the pan with your other hand. This constant whisking while you pour is the secret to grits with no lumps at all.
3. Keep whisking the mixture for about two full minutes. You will feel the grits start to get thicker. The mixture will go from looking like cloudy water to a thin porridge.
4. Now, add the butter, cream, salt, and black pepper directly into the saucepan. Whisk everything together until the butter has completely melted and all the ingredients are mixed in well.
5. Turn the heat down to the lowest setting on your stove. You want the grits to barely bubble, with just a few small plops here and there. Let the grits cook like this for 20 minutes. Stir them with a wooden spoon every 4-5 minutes to prevent them from sticking to the bottom of the pan. They will become much thicker and super creamy.
6. After 20 minutes, your grits are ready. Give them one final stir and spoon them right into bowls. They are best when served hot.

Nutrition Information:

Serving Size: 1
Amount Per Serving: Calories: 258Total Fat: 15gSaturated Fat: 9gCholesterol: 43mgSodium: 860mgCarbohydrates: 24gFiber: 2gSugar: 1gProtein: 6g

Waffle House Grits are thick, creamy, and full of simple, cozy flavor. When I cook them slowly and use the right ingredients, they always taste better.

I love making the Waffle House Grits Recipe at home because they feel warm and comforting. You can make them your own by adding the flavors you like. Try it out and see how your grits turn out!