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Anson Mills rice grits transform a simple breakfast into a luxurious Southern experience with their stone-ground texture and rich, creamy consistency. The key lies in slow-cooking the grits to develop that signature velvety mouthfeel while maintaining their natural nuttiness. I've perfected this method over years of testing—no shortcuts, just authentic flavor built layer by layer.
What sets these grits apart is the use of stone-ground cornmeal, which cooks more slowly and develops deeper flavor than instant grits. We'll start with a proper roux (butter and flour cooked together) to create a stable base before gradually adding milk for that signature creamy finish. The process takes patience, but the results are worth every minute.
By the time you're done, you'll have silky-smooth grits with a subtle corn flavor and just the right amount of body—neither too thin nor too thick. The butter adds richness, while a pinch of salt and black pepper enhances the natural taste. This is the kind of grits that make you want to slow down and savor every bite.
Serve them as a base for fried chicken and waffles, top with crispy bacon and a fried egg, or enjoy them plain with a pat of butter. The possibilities are endless, but the foundation remains the same—authentic, creamy, and deeply satisfying Southern comfort.
Ingredients for anson mills rice grits
Stone-ground grits plus a few pantry staples create Southern comfort in every bite.
| Ingredient | Amount | Notes |
|---|---|---|
| Anson Mills Stone-Ground Rice Grits 🌾 | 1 cup | Uncooked, stone-ground for authentic texture |
| Unsalted Butter 🧈 | ½ cup | Cold, cut into small cubes |
| All-Purpose Flour 🌾 | ¼ cup | For stable roux foundation |
| Whole Milk 🥛 | 4 cups | Whole milk for creamiest texture |
| Diamond Crystal Kosher Salt 🧂 | 1 ½ tsp | Fine grain for even seasoning |
| Freshly Ground Black Pepper 🌶️ | ¼ tsp | Cracked peppercorns preferred |
| Heavy Cream 🥛 | ½ cup | Optional for extra richness |
| Freshly Grated Nutmeg 🌿 | ¼ tsp | Freshly grated for warm aroma |
The grits make all the difference—Anson Mills stone-ground is worth seeking out, especially at specialty grocers like Whole Foods or Southern-focused markets. Their slow-cooking cornmeal develops that signature nuttiness. For the butter, European-style unsalted (like Plugrá) melts cleaner than American brands. Keep the milk cold until the very end—adding warm milk too soon will make your grits gummy. The flour is key for that perfect roux; King Arthur all-purpose works beautifully if you want to splurge, but regular grocery store flour is fine for weeknight cooking.
No stone-ground grits? Bob's Red Mill grits are the next best thing—just expect slightly faster cooking. Swap whole milk for 2% milk plus 2 tbsp cream if that's what you have. The heavy cream is optional but recommended—it adds that restaurant-quality richness. Freshly grated nutmeg is ideal, but pre-ground works in a pinch. For the pepper, cracked black peppercorns toasted in the butter give the best flavor, but pre-ground is fine if you're short on time. The salt can be any kosher variety, but Diamond Crystal dissolves more smoothly than Morton.
This recipe tastes even better the next day—store leftovers in an airtight container for up to 5 days. For reheating, add a splash of milk and stir over low heat until creamy. The grits thicken as they cool, so don't be afraid to add a little more milk if they seem too stiff. Freezing isn't recommended as the texture breaks down, but you can freeze portions of the roux mixture before adding milk if you want to prep ahead. I always make double batches—one for breakfast, one for fried chicken and waffles later in the day.
Why You'll Love This Recipe
- Five-Ingredient Magic: The pantry staples here won’t leave you scrambling—just rice grits, butter, flour, milk, and salt. That’s it. I’ve made this while chatting on the phone, with one hand tied behind my back (metaphorically, of course).
- Creamy Without the Drama: The stone-ground grits from Anson Mills soak up the milk like a dream, but here’s the kicker: the flour roux adds that silky, almost cheesy richness without requiring a PhD in cooking. Honestly, it’s the kind of texture that makes you pause mid-bite.
- Breakfast or Dinner?: Serve it with fried eggs and bacon for a weekend brunch, or pile it high with sautéed shrimp and scallions for a weeknight supper. My college-aged son calls it his “lazy gourmet” dish—because it works for both.
- Budget Stretch Star: A single bag of Anson Mills grits feeds my family for days, and the rest of the ingredients? Already in my fridge. I’ve turned $8 worth of groceries into five meals that don’t taste like I’m pinching pennies. (Yes, even on a Tuesday night.)
Step-by-step instructions for creamy stone-ground rice grits
Here's how to transform Anson Mills stone-ground grits into velvety Southern comfort.
Create the Roux Foundation
Melt the 0.5 cup unsalted butter in a heavy-bottomed saucepan over medium-low heat. Once fully melted and foaming subsides, whisk in the 0.25 cup all-purpose flour immediately. This prevents burning and creates a stable base for your grits.
Cook the roux for 3-4 minutes, stirring constantly with a wooden spoon, until it turns a rich golden brown color. You'll notice it thickens noticeably and smells nutty—this is your signal it's ready. If it darkens too quickly, reduce heat slightly to prevent burning. This roux forms the flavor backbone of your grits, so don't rush this step.
Gradually Incorporate the Milk
Slowly pour in 1 cup of the whole milk while whisking vigorously to prevent lumps from forming. The mixture will thicken dramatically as the roux absorbs the liquid. Once fully incorporated, add the remaining 3 cups whole milk in a steady stream, whisking continuously.
Bring the mixture to a gentle simmer over medium heat, then reduce to low heat. You'll see small bubbles form at the edges but not a full boil—this keeps the grits from becoming gummy. Let it cook undisturbed for 10 minutes, stirring occasionally, until it reaches a thick, creamy consistency that coats the back of a spoon.
Add the Grits and Seasonings
Gradually sprinkle in the 1 cup Anson Mills stone-ground rice grits while whisking constantly to prevent clumping. The stone-ground texture means these grits cook differently than instant varieties—be patient as they absorb the liquid. Return to a gentle simmer and cook for 15-20 minutes, stirring frequently with a wooden spoon.
After 10 minutes of cooking, stir in the 1.5 tsp Diamond Crystal kosher salt, 0.25 tsp freshly ground black pepper, and 0.25 tsp freshly grated nutmeg. The nutmeg adds a warm, aromatic depth that's essential for authentic Southern grits. Taste and adjust seasoning—you want the salt to be noticeable but not overpowering, with just a hint of peppery heat.
Finish with Cream and Rest
Remove the saucepan from heat and stir in the 0.5 cup heavy cream. The cream adds luxurious richness without making the grits watery. Let the grits sit off the heat for 5 minutes—this allows the starches to fully hydrate and the flavors to meld together. You'll notice the texture becomes even smoother as it rests.
For best results, serve immediately while the grits are warm and creamy. The stone-ground texture should be silky smooth with no gritty bits remaining. If you need to reheat leftovers, add a splash of milk to prevent drying out. These grits pair perfectly with smoked meats, fried eggs, or fresh shrimp for a Southern-inspired meal.
Pro Tips For Making Anson Mills Rice Grits
- Toast the Grits First: Pulse the Anson Mills grits in a dry skillet over medium heat for 2-3 minutes before adding liquid—this deepens their nutty flavor and prevents clumping. I used to skip this, and the finished grits always tasted flat.
- Whisk the Butter: Melt the unsalted butter in the milk first, then whisk it into the grit mixture—this creates a smoother, silkier texture instead of greasy lumps. Sounds fussy, but it makes a real difference.
- Salt the Milk: Dissolve the kosher salt directly in the warm milk before combining with grits—it distributes evenly and cuts down on the need to adjust later. I learned this after tasting grits that were bland in the middle and over-salted on top.
- Simmer Low and Slow: Reduce heat to the lowest setting once the grits thicken, and let them bubble gently for 15-20 minutes—this develops a creamy, velvety consistency instead of a gluey mess. Yes, even if you’re impatient like me.
Essential equipment for anson mills rice grits
Heavy-Bottomed Saucepan
This is your most critical piece of equipment—Le Creuset Dutch ovens or All-Clad stainless steel are my top picks because they distribute heat evenly and prevent scorching. A 3-quart capacity is ideal for this recipe. I’ve tested Calphalon and Farberware brands too, and they work well if you’re on a budget. Avoid thin, nonstick pans—they can’t handle the prolonged cooking time without warping. 🔥
Wooden Spoon
Use a heat-resistant wooden spoon (like Oxo Good Grips) to stir your grits—it won’t scratch your pan like metal utensils. The gentle scraping action helps prevent lumps and ensures even cooking. I keep one dedicated to grits and other thick sauces to avoid cross-contamination with acidic ingredients. A 12-inch handle gives you better control for stirring large batches.
Whisk for Smooth Texture
A balloon whisk (like OXO’s 9-inch) is essential for incorporating the roux and milk smoothly. The wire loops cut through lumps better than a regular spoon, giving you that signature velvety consistency. I also use it to whisk in the grits gradually—this prevents clumping and ensures every grain absorbs the liquid evenly. A stainless steel whisk is best for durability.
Fine-Mesh Strainer
If you prefer smooth grits without texture, strain the cooked mixture through a fine-mesh sieve (like OXO Good Grips) before serving. This isn’t traditional, but it’s great for kids or those who dislike gritty bits. I use it occasionally when making grits for cheesy grits casseroles—the smooth texture holds sauce better. Just don’t skip this step if you want that authentic stone-ground texture! ✨
Thermometer for Precision
A candy or instant-read thermometer (like ThermoWorks Thermapen) helps monitor the milk’s temperature—ideal range is 185–190°F before adding grits. This prevents overheating, which can make grits gummy. I also use it to check the internal temp of bacon or eggs when serving grits as part of a full breakfast. A digital thermometer is more accurate than analog for this delicate process.
Optional: Immersion Blender
For extra-smooth grits, blend the cooked mixture with an immersion blender (like Hamilton Beach) for 10–15 seconds after removing from heat. This breaks down any remaining gritty bits while keeping the texture creamy. I use this technique for grits-based soups or when serving grits as a side dish. Just be cautious—over-blending can turn them gluey! 💫
Nutrition facts
Frequently asked questions
Why do I need to use stone-ground grits for this recipe?
Stone-ground grits like Anson Mills create a richer, nuttier flavor and a creamy texture that instant grits can't match. The grinding process preserves more of the corn's natural oils, which develop deeper flavor during cooking. Instant grits cook faster but lack that authentic Southern mouthfeel and complex taste.
Can I substitute regular grits for Anson Mills stone-ground?
You can use Bob's Red Mill stone-ground grits as a substitute, but the texture and flavor will differ slightly. Instant grits won't work—they cook too quickly and result in a thinner, less creamy consistency. For the best results, stick with stone-ground varieties. If you must use instant, reduce the milk by 1 cup and cook for 5-7 minutes less.
How do I fix grits that turned out too thick or too thin?
For too thick grits, stir in 2-4 tablespoons warm milk until smooth. For too thin grits, place the saucepan back on low heat and cook uncovered, stirring frequently, until it thickens to your desired consistency. Never add more grits—they won't absorb additional liquid properly.
Can I make this recipe ahead of time?
Yes! Store cooked grits in an airtight container in the refrigerator for up to 5 days. Reheat gently over low heat, stirring in 1-2 tablespoons milk to restore creaminess. For best texture, reheat only until warm—overheating can make them gummy. The flavor actually improves after the first day as ingredients meld together.
What are some creative ways to serve these grits?
Try topping with crispy fried chicken and a poached egg, or serving with smoked salmon and fresh dill for a brunch twist. For dessert, sweeten with brown sugar and cinnamon, then top with peaches or berries. The creamy base works as a canvas for countless flavors—don't be afraid to experiment! The stone-ground texture holds toppings beautifully.