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Simple Grits

A staple of Southern cooking, grits are a terrific side with any dish that has a savory sauce. They are incredibly simple to make and will hold, covered, on your stove top over very low heat while you finish the cooking the rest of the meal.


  • 3/4 ounce Fond de Poulet Gold® dissolved in 4 cups water
  • 2 tablespoons butter
  • Salt to taste
  • 1 cup regular white or yellow grits


Combine the diluted Fond de Poulet Gold®, butter, and salt in a medium saucepan over medium-high heat and bring to a boil.  Add the grits gradually, stirring, constantly, and return to a boil.  Reduce the heat so the grits are just at a simmer, and cook, stirring frequently, for 20-25 minutes, until the grits have a texture you like. 

Additional Tips

The longer you cook the grits, the creamier and thicker they will become.  If you cook them longer than 20-25 minutes, you may need to add more stock to thin them.

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Classic French Stocks and Sauces