How to Make Home Ground Grits + 7 Frequently Asked Questions

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Not surprisingly (I hope), grits are one of those foods that are simply better made from scratch. When I say “made from scratch” I don’t mean not choosing the instant kind. I mean: transforming dried whole corn kernels into cornmeal with your home mill. So before we get started with how to make home ground grits fresh in your own kitchen, here are some FAQs.

#1 – Can I grind my own grits at home?

Yes, you sure can make your own home ground grits. And it’s so easy. The best machine to use is a grain mill BUT you can also use a food processor, a heavy duty blender, or even a coffee grinder. If you’re going this route, however, pulse the grind and work in small batches rather than trying to do everything at once and at full speed. You will risk warming the corn too severely, giving it a burnt flavor.

#2 – What grain mill do you recommend?

I very recently made the switch from a NutriMill Classic to a Mockmill. Even though I completely loved my NutriMill, and I’m happy that I switched, I would also still recommend a NutriMill. Both are great. The only difference I need to point out as it relates to corn is that with a Mockmill you cannot mill popcorn. Popcorn has a hard outer shell that is difficult to mill in a stone mill (ie. a Mockmill). So, if you get a Mockmill, you will need to stick with dent corn, which has a softer outer layer.

#3 – Where can I find corn to mill?

Most of the corn I purchase I get through a local grain co-op. I buy it in larger quantities to take advantage of the bulk pricing. But there are many companies who sell it online. Breadtopia, Country Life Natural Foods, and Purcell Mountain Farms are a few good options. Just make sure the corn you purchase is organic.

#4 – What type of corn should I use to make grits?

Corn that’s considered a “grain” and can be used for milling into either coarse cornmeal (for grits) or a fine flour falls into the “field corn” category. Meaning, it was dried on the stalk while still in the field. The two main groups of field corn are dent corn (typically yellow or white or even blue) and popcorn.

Dent corn is widely recommended for grits, cornbread, polenta, etc. but popcorn also works really well. Just note that popcorn cannot be milled in a stone mill, like I mentioned above.

#5 – Is Corn Gluten-Free?

Corn is naturally gluten-free. If you have Celiac disease and cannot tolerate gluten even in small doses, always check the label to be certain the corn wasn’t processed in a facility that may have allowed it to come in contact with wheat.

#6 – Cornmeal versus corn flour – what’s the difference?

Cornmeal is coarsely ground corn and corn flour is finely ground corn. Both are made from dried whole corn kernels. The corn kernels are most popularly yellow or white dent corn or popcorn.

#7 – Why is it important to make home ground grits?

Home-milling allows the vital nutrients found in grains to remain intact. Corn in its complete state (as a whole grain) is high in B vitamins and Niacin. It also contains a variety of other minerals such as vitamin A, Magnesium, Manganese, Thiamine, and Phosphorus.

Fresh milled corn that is utilized right away retains these nutrients. Corn has oils that will go bad rather quickly after the kernel is broken open. This is why home milling is the better choice. You will also find that corn milled at home is nutrient dense, allowing you to feel fuller longer. For more on why milling grains at home is the better choice and how to get started, check out my article: Homemade Flour from Whole Grains.

Here’s Your Go-To Basic Grits Recipe:

Grind 1 1/2 cups of corn at home using a grain mill, blender, or food processor. Please note the tips I mentioned above to ensure the successful milling of corn into grains.

In a heavy bottomed sauce pan, bring 4 cups of water to a boil. Reduce the heat to medium and whisk the grits into the water slowly. It’s important to whisk while you pour the grits, breaking up any clumps as you go.

Once the grits are properly mixed in and no chunks are present, add 1 teaspoon of salt and three tablespoons of butter to the pot. Stir until thickened, roughly 3 minutes. Then cover with a tight fitting lid and reduce the heat down to a simmer. Cook for 20-25 minutes.

Grits are best served warm. You can stir in extra butter and salt, to taste. Cheesy grits are a southern staple and if you haven’t had them, welcome to the south. Just mix in about 2 cups of your favorite cheese (cheddar, parmesan, etc.). I will also add milk or heavy cream – just taste it as you go.

And one last question: When is the best time to eat grits?

Anytime, obviously. Grits are excellent for breakfast served along with runny or scrambled eggs. They are also delicious with savory pork or shrimp. Check out my Creamy Shrimp and Grits recipe.

Leave a comment below letting me know if you tried this recipe and what you thought! Did you grow up eating grits or polenta? Or both or neither?

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