Southern Buttered Grits with Corn & Nutritional Yeast
Jesse Wolf·37 min·Serves 4 (as a side)Creamy, soulful Southern-style grits with little pops of sweet corn for texture, finished with plenty of butter and a savory, cheesy vibe from nutritional yeast (no dairy cheese needed). This is comfort-food simple but tastes layered: toasty corn aroma, mellow sweetness, and a rich, glossy finish. Great as a cozy breakfast bowl, a side for greens or fish, or a base for a runny egg.
- gluten-free
- comfort food
- breakfast
- southern
Ingredients
- •1 cup stone-ground grits (or quick grits—see notes)
- •4 cups water (or 3 cups water + 1 cup milk or unsweetened non-dairy milk)
- •1 tsp kosher salt, plus more to taste
- •1 cup frozen corn kernels
- •3 Tbsp unsalted butter, plus more to finish
- •1–3 Tbsp nutritional yeast, to taste
- •Black pepper, to taste
- •Optional: 1/2 tsp garlic powder or onion powder (mellow savory boost)
- •Optional: 1–2 tsp hot sauce or pinch cayenne (keep mild)
- •Optional topping: sliced scallions or chives
Instructions
Cook the grits
In a medium saucepan, bring the water (and milk if using) to a simmer. Whisk in the salt.
Slowly rain in the grits while whisking constantly to prevent lumps.
Reduce heat to low—aim for lazy bubbles. Cook, stirring often (more often near the end), until thick and creamy and the grits taste tender, 20–35 minutes for stone-ground (or 5–7 minutes for quick grits). If it gets too thick before the grits are tender, whisk in a splash of water.
Layer in the corn + finish
Stir in the frozen corn and cook 3–5 minutes, until the corn is hot and the grits loosen slightly.
Turn off the heat. Stir in the butter until the grits look glossy and feel silky.
Stir in nutritional yeast (start with 1 Tbsp), black pepper, and garlic/onion powder if using. Taste and adjust salt.
Rest 2 minutes to let everything hydrate, then serve hot. Finish with an extra pat of butter and scallions/chives if you like.
Tip: Your grits are done when they look creamy, the grains have “bloomed,” and there’s no raw grit crunch—just a soft, porridge-like bite.
Notes
Grits type: Stone-ground have the best flavor/texture but take longer; quick grits cook fast and need a bit less stirring. For quick grits, start with 3 to 3 1/2 cups liquid per 1 cup grits and adjust with splashes as needed.
Texture control: For looser, spoonable grits add 1/2–1 cup more hot water at the end. For thicker “bowl grits,” cook a few minutes longer, stirring until they pull away from the sides.
Nutritional yeast: Adds savory depth reminiscent of cheese. Start small and build—too much can taste overly “beany.”
Make ahead: Grits thicken as they sit. Reheat with a splash of water or milk and whisk until creamy; finish with a small knob of butter.
Mild heat: If you want warmth without spice, use black pepper and a tiny dash of hot sauce instead of cayenne.