Spiced Grits

In the Southern United States, creamy grits are eaten at breakfast like a savory porridge. But, they’re your grits so if you prefer them sweet you can add honey or any other sweetener.  At dinner, grits can serve as the backdrop to your main dish. The creamy grits can tame bolder spices.

I’ve only eaten grits a handful of times but I was tired of plain ol’ grits for breakfast so I added some Indian spices and made spiced grits.

Here’s my recipe.


  • 1 cup of instant grits

  • 1 tablespoon of ghee

  • 4 curry leaves

  • 1 tablespoon of black mustard seeds

  • 2 Thai chillies sliced into rings

  • 1 cup of whole milk

  • 1/4 cup of water

  • salt

  • 1/4 cup of cheese (optional)



  • Add the ghee to a hot pan and once it’s melted and coated the pan, add the mustard seeds, curry leaves and chillies. The curry leaves will become even more fragrant once they’re in the hot ghee.




  • When the mustard seeds start to pop, add the grits and brown them in the ghee and spices. I let them brown for about 8 minutes on medium heat. I stirred them every 2 minutes so that they didn’t burn. I wanted my grits toasty not burnt.



  • Then I added the milk and water and cooked the grits for 10 minutes until almost all the liquid was absorbed. If you want more liquid to remain in your grits, you can cook it for a shorter time. Add salt to taste.


  • Once my grits were cooked I topped them with some cheese to add a bit more richness to them.






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