Should I Put Butter in My Grits?

December 31, 2025 •

4 min read

According to Southern food writer John T. Edge, buttered grits are an essential part of good Southern cooking. But for many home cooks, the question remains: should I put butter in my grits? The answer is a resounding yes, and here’s how to do it right for the creamiest, most flavorful results.

Quick Summary

Adding butter to grits is a time-honored tradition that creates a rich, creamy texture and enhances flavor. Techniques like using quality grits and the right liquids are key to achieving the desired consistency. Explore the benefits of butter along with alternative seasonings and toppings.

Key Points

Butter is a traditional enhancer: Adding butter to grits is a time-honored Southern tradition that imparts rich flavor and creamy texture.
Choose quality grits and cook them slowly: For the best results, use stone-ground grits and cook them patiently over low heat, as a longer cooking time promotes maximum creaminess.
Add dairy at the end: For a superior, non-burnt flavor, cook grits in water and finish with heavy cream and butter.
Many flavorful alternatives exist: If butter isn't an option, savory additions like cheese and herbs or healthy fats like olive oil are excellent substitutes.
Perfecting the technique is key: Regardless of ingredients, the proper cooking method—including slow whisking and simmering—is crucial for smooth, lump-free grits.

The Case for Butter in Grits

Adding butter to your grits is a tradition deeply rooted in Southern culinary heritage for excellent reasons. A pat of butter melts into the warm, starchy porridge, imparting a luxurious richness and smooth texture that is hard to achieve otherwise. Butter's creamy, slightly salty flavor complements the subtle corn taste of the grits, transforming a simple dish into a satisfying, comforting meal. The fat from the butter coats the cornmeal, making it feel silkier on the tongue and more decadent with every bite. This is a crucial step for elevating the standard-fare preparation to a truly exceptional bowl of grits.

How to Achieve Maximum Creaminess with Butter

Achieving the perfect, creamy consistency requires more than just adding butter at the end. Here are the key steps to follow:

Choose the Right Grits: While quick-cooking and instant grits are convenient, stone-ground or old-fashioned grits offer a superior texture and richer corn flavor. The longer cooking time allows the corn starch to break down and release, creating a naturally creamy consistency that butter enhances even further.
Slow Cooking is Key: Patience is a virtue when cooking grits. For stone-ground grits, cook them slowly over low heat for an extended period, stirring frequently. For quick grits, a longer cook time than the package suggests also improves creaminess.
Finish with Dairy: Many Southern cooks and chefs recommend cooking grits in water and adding dairy, like heavy cream or butter, at the end. This technique, as recommended by chefs and passed down through generations, prevents the flavor of cooked milk and results in a better texture and flavor.
Whip it: For an even lighter, fluffier texture, some recipes suggest whisking in the butter at the very end. The agitation incorporates air, giving the finished grits a delightful, airy feel.

The Nutrition and Health Perspective

While butter adds undeniable flavor, it also adds calories and saturated fat. However, in moderation, and depending on your overall diet, this can still be a healthy option. Grass-fed butter, for instance, contains higher levels of certain nutrients like Vitamin K2, CLA, and Omega-3s.

Grits and Butter: Nutrition Comparison


Ingredient	Serving Size	Calories	Total Fat	Saturated Fat
Cooked Grits (Plain)	1 cup	~151	~0.4g	<0.5g
Cooked Grits with Butter	1 cup	~253	~12g	~7.4g

It's clear that the butter significantly increases the fat and calorie content. However, this is part of what makes the grits so satisfying. For a balanced approach, pair your buttered grits with lean protein and vegetables.

Flavor Alternatives to Butter

While butter is the traditional choice, not everyone can, or wants to, use it. Here are some delicious alternatives that can still enhance your grits:

Cheese: For a savory dish, stir in some sharp cheddar or smoked gouda at the end. This is the basis for the beloved cheese grits.
Healthy Fats: A tablespoon of extra-virgin olive oil adds a fruity flavor and heart-healthy monounsaturated fats. Avocado oil is another good option with a mild flavor.
Dairy-Free Options: Vegan butter or a splash of non-dairy milk like oat milk can provide creaminess and richness for a dairy-free dish.
Spices and Herbs: A bay leaf cooked with the grits adds a subtle, savory depth, while a sprinkle of cayenne or paprika adds a kick. Fresh herbs like parsley or chives stirred in at the end can brighten the flavor.
Sweet Toppings: For a breakfast variation, sweeten grits with a drizzle of maple syrup, honey, or brown sugar.

Mastering the Technique for Perfect Grits

Regardless of your chosen additions, perfecting your grits requires proper technique. Here is a proven method for making creamy, delicious grits every time:

Bring Liquid to a Boil: In a heavy-bottomed saucepan, bring your liquid (water or a combination of water and broth/milk) to a rolling boil. Adding a bay leaf during this stage can infuse extra flavor.
Add Grits Slowly: While whisking constantly, slowly pour the grits into the boiling liquid to prevent clumping.
Reduce Heat and Simmer: Reduce the heat to the lowest possible setting, cover, and let the grits simmer. Stir periodically to prevent sticking. Stone-ground grits will need a longer time, potentially up to an hour, while quick grits can be done in about 20-30 minutes. The longer you cook, the creamier they become.
Finish with Additions: Once the grits have reached your desired texture, remove them from the heat. Stir in butter, cheese, or other flavorings until fully incorporated. Add salt and pepper to taste.
Adjust Consistency: If the grits become too thick, a splash of warm water, milk, or cream will loosen them up. Serve immediately, as grits can thicken quickly as they cool.

Conclusion: The Final Verdict

So, should you put butter in your grits? For a dish that is deeply flavorful, rich, and creamy, the answer is a definitive yes. Butter is a cornerstone of classic Southern grits, providing a velvety texture and savory taste that is hard to beat. However, the choice is ultimately yours based on taste preference, dietary needs, and health goals. The key takeaway is that whether you use butter, cheese, or a dairy-free alternative, understanding the proper cooking technique and using quality ingredients is what truly elevates your grits from simple side dish to culinary star. Embrace the tradition or innovate your own version—either way, you'll be well on your way to a perfect bowl of grits.

Resources for Further Learning

For more in-depth information and specific recipes, check out culinary resources such as this one from Serious Eats: How to Make Grits.

Frequently Asked Questions

The secret to creamy grits is patience. Cooking grits slowly over low heat for an extended period, especially stone-ground varieties, allows the corn starch to properly release, creating a creamy, smooth texture. Finishing with a pat of butter or a splash of cream further enhances the richness.

Yes, you can use butter substitutes in grits. Vegan butter is a great dairy-free alternative, and a drizzle of extra-virgin olive oil can also add a pleasant flavor and richness.

Besides butter, common savory additions to grits include shredded cheese (for cheese grits), cooked bacon, shrimp, and fresh herbs like chives or parsley. For extra flavor, consider cooking the grits in chicken broth instead of water.

No, grits and polenta are not the same, though both are made from ground corn. Grits are traditionally made from white corn or hominy and have a finer, smoother texture, while polenta is typically made from yellow corn and has a coarser, chewier texture.

The primary health concern with adding butter to grits is its high content of saturated fat, which, in high quantities, has been linked to an increased risk of heart disease. However, in moderation, especially if you use high-quality butter from grass-fed cows, it can be part of a balanced diet.

Grits can get lumpy if you don't add them to the liquid slowly while whisking continuously. The whisking action helps to separate the grains and prevents them from clumping together as they cook. Ensure the liquid is at a rolling boil before adding the grits.

Yes, you can reheat buttered grits. However, they will thicken considerably as they cool. To reheat, simply add a splash of milk, water, or broth and warm gently over the stove or in the microwave, whisking periodically to restore a creamy consistency.