How to Cook Grits for a Crowd: The Ultimate Guide to Creamy Stone-Ground Grits
Fall is one of the best times of year to gather around a table—or a tailgate—with a big pot of something warm and comforting. Whether you're feeding family on a Saturday morning, hosting friends for a football game, preparing breakfast for a hunting trip, or getting ready for a fall gathering, stone-ground grits are one of the easiest Southern dishes to make for a crowd.
The trick is knowing how much grits to make, how much liquid to use, and how to keep grits creamy instead of letting them become thick and dry before everyone gets a bowl.
At McEwen & Sons, we've been stone-grinding corn in Alabama for decades. Here's our guide to cooking grits for a crowd—from a small family breakfast to a big tailgate.
We got the opportunity to help serve grits for 700 college students at the annual Wild Game Dinner at Auburn University. It was a night full of great fellowship, a powerful message, and awesome food — everything from venison, duck, wild hog, pheasant, camel, kangaroo, and some good grits that went a long way!
How Much Grits Do You Need Per Person?
A good rule of thumb is to plan on approximately ¼ cup of dry grits per person when grits are being served as a side dish. If grits are the main part of the meal, such as a breakfast with eggs and sausage or a big bowl of shrimp and grits, you may want to plan for ⅓ to ½ cup of dry grits per person. When cooking for a crowd, it's usually better to have a little extra than to run out. Leftovers can easily be refrigerated and reheated.
The Best Ratio for Cooking Stone-Ground Grits
For a crowd, start with approximately: 1 part stone-ground grits to 4 parts liquid.
For example:
2 cups grits → 8 cups liquid
5 cups grits → 20 cups liquid
10 cups grits → 40 cups liquid
The exact amount depends on your particular grits and how thick you prefer them. For especially creamy grits, you can use a combination of water, milk, or broth.
How to Cook Grits for a Crowd
Ingredients
For approximately 20 servings:
5 cups McEwen & Sons Stone-Ground Grits
20 cups water, milk, broth, or a combination
Salt to taste
Butter to taste
Cheese, cream, or other additions if desired
1. Bring the Liquid to a Simmer
Use a large, heavy-bottomed pot.
Bring your liquid to a gentle simmer and season it with salt.
If you're using milk, keep the heat moderate to prevent scorching.
2. Slowly Add the Grits
Gradually whisk the grits into the simmering liquid.
Try not to pour all of the grits in at once.
Adding them slowly while stirring helps prevent clumping and gives you a smoother finished product.
3. Turn the Heat Down
Once the grits are incorporated, reduce the heat to low.
You want a gentle simmer—not a hard boil.
4. Cook Low and Slow
This is particularly important with stone-ground grits.
Stone-ground grits are coarser than quick or instant grits, so they need more time to absorb liquid and become tender.
Stir frequently, especially as the grits begin to thicken.
Depending on the grind and variety of corn, stone-ground grits can take 20-40 minutes or longer to become completely tender.
5. Finish the Grits
Once the corn is tender and the grits have reached a creamy consistency, remove them from the heat.
Stir in butter.
If you're making cheese grits, add your cheese now and stir until melted.
Taste for salt and adjust as needed.
The Secret to Keeping Grits Creamy for a Crowd
Here's the biggest difference between cooking grits for four people and cooking them for twenty: Grits continue to absorb liquid after they're cooked. A pot of perfectly creamy grits can become surprisingly thick when it sits.That's why we recommend keeping extra hot water, milk, or broth nearby when serving a crowd. If the grits begin to thicken up, simply stir in a little hot liquid. Add it gradually until you get the consistency you want.
Can You Make Grits Ahead of Time?
Absolutely. In fact, making grits ahead of time can make feeding a crowd much easier. Cook your grits until tender, then allow them to cool and refrigerate them in a covered container. When you're ready to serve them, transfer them to a heavy-bottomed pot and reheat them slowly over low to medium-low heat. Add water, milk, or broth a little at a time while stirring until the grits become creamy again. Wait to add the butter and or cheese until just before serving and salt to taste.
You may be surprised by how much liquid they need. That's normal. Cooked grits firm up considerably when chilled and loosen again when reheated with liquid.
How to Keep Grits Warm for a Tailgate
Fall means football, and football means tailgating. A big pot of stone-ground grits can make an excellent tailgate breakfast or brunch—especially when paired with bacon, sausage, eggs, shrimp, or cheese. If you're taking grits to a tailgate, cook them slightly looser than you normally would. They'll continue thickening as they sit. Transfer them to an insulated food carrier or other appropriate hot-holding container and keep them at a safe serving temperature. Bring along a thermos or container of hot water or broth so you can loosen the grits if necessary.
A crockpot is one of the easiest ways to take a big batch of grits to a tailgate. Once your grits are cooked and creamy, transfer them directly into a preheated slow cooker and keep them on the warm or lowest setting. Grits will continue to thicken as they sit, so keep some water, milk, or broth nearby and stir in a little as needed to maintain that creamy consistency.
Great Toppings for a Tailgate Grits Bar
One of the best things about serving grits to a crowd is that everyone can build their own bowl.
Set out a big pot of creamy stone-ground grits with toppings such as:
Sharp cheddar cheese
Bacon
Sausage
Country ham
Green onions
Jalapeños
Fried eggs
Shrimp
Sautéed mushrooms
Roasted peppers
Hot sauce
Gravy
Butter
This works especially well for a fall breakfast, football tailgate, hunting camp, or family gathering.
Try our stone-ground grits alongside some great local barbecue. If you are in the city of your alma mater, this is a great opportunity to explore different BBQ joints around town or revisit an old favorite spot. Serve the barbecue over our warm grits and add your favorite toppings for a dish that is sure to keep everyone well fed!
Grits Are Perfect for Fall Gatherings
Football isn't the only reason to pull out the big pot. Fall brings plenty of opportunities to cook for a crowd:
Tailgates.
Hunting weekends.
Bonfires.
Family reunions.
Church gatherings.
Thanksgiving.
Saturday morning breakfasts.
Grits fit right into all of them. They're easy to scale and versatile enough to work alongside everything from scrambled eggs and bacon to shrimp and roasted vegetables. And because stone-ground grits are so simple, you can make a large batch without spending your entire morning in the kitchen.
What Kind of Grits Are Best for Cooking for a Crowd?
We recommend stone-ground grits when you want the flavor and texture of traditionally milled Southern grits. Stone-ground grits are coarser than quick or instant grits and take longer to cook, but that extra time allows the corn to develop its characteristic texture and flavor. The variety of corn matters, too. At McEwen & Sons, we mill several varieties, including:
White Corn Grits
Mild, creamy, and classic. A natural choice for a traditional Southern breakfast.
Yellow Corn Grits
Rich and hearty with a beautiful golden color and a more pronounced corn character.
Blue Corn Grits
Distinctive blue-gray in color with a deeper, nuttier character.
Ruby Red Corn Grits
Our newest variety, made from beautiful red corn with a distinctive color and rich, earthy character.
How to Keep a Big Pot of Grits From Getting Lumpy
Three things make the biggest difference:
1. Add the grits gradually.
Whisk them into the simmering liquid instead of dumping them in all at once.
2. Keep the heat low.
High heat can cause the bottom of the pot to scorch while the rest of the grits are still cooking.
3. Stir regularly.
You don't necessarily have to stand over the pot every second, but give them regular attention—particularly as they thicken. A large wooden spoon or sturdy whisk works well for big batches.
What to Serve With Grits
Grits are incredibly versatile, which is one reason they're so useful when feeding a crowd.
For breakfast: Grits + eggs + bacon + sausage
For a tailgate: Grits + sausage + cheddar + eggs + hot sauce
For lunch: Grits + fried fish + greens
For dinner: Grits + shrimp + vegetables
For Thanksgiving: Creamy cheese grits + turkey + gravy + roasted vegetables
And sometimes, the best version is still the simplest: Hot stone-ground grits + butter + salt.
The Bottom Line: Cooking Grits for a Crowd
Cooking grits for a crowd doesn't require complicated equipment or a complicated recipe. Remember these five things:
1. Plan on about ¼ cup of dry grits per person for a side dish.
2. Start with roughly 4 parts liquid for every 1 part grits.
3. Cook stone-ground grits low and slow until the corn is tender.
4. Keep extra liquid on hand to maintain a creamy consistency.
5. Don't be afraid to make them ahead of time and reheat them.
Once you understand those basics, you can make a pot of grits for four people—or fifty. And with fall football, tailgates, hunting season, family gatherings, and Thanksgiving just around the corner, there's no better time to get comfortable cooking a big pot. Where can you find our products? Check out where to find McEwen & Sons near you or order online today.
Frequently Asked Questions About Cooking Grits for a Crowd
How much grits do I need for 20 people?
Plan on approximately 5 cups of dry grits if you're serving grits as a side dish. You may want to make more if grits are the main part of the meal.
How much water do I need for 5 cups of grits?
Start with approximately 20 cups of liquid. The exact amount depends on your desired consistency and the particular stone-ground grits you're cooking.
How far ahead can I make grits?
Grits can be cooked ahead of time, refrigerated, and gently reheated. Add water, milk, or broth while reheating to restore their creamy consistency.
Why do my grits get thick when they sit?
Grits continue absorbing liquid after cooking. Keep extra hot liquid available and stir it into the grits as needed.
Can I make grits for a tailgate?
Yes. Grits are an excellent tailgate breakfast or brunch dish. Cook them slightly loose, keep them hot, and provide toppings so guests can customize their bowls.
How long do stone-ground grits take to cook?
Stone-ground grits generally take 20–40 minutes or longer, depending on the variety and grind. The best way to determine doneness is by tasting them—the corn should be tender and creamy rather than crunchy.
Cook a Little Southern Tradition
At McEwen & Sons, we believe good food starts with good corn.
Our stone-ground grits are milled in small batches at our family gristmill in Wilsonville, Alabama, where we're proud to carry on the tradition of Southern stone-ground milling. So whether you're feeding your family on a Saturday morning, serving up breakfast before the big game, or filling a table for Thanksgiving, start with good grits and give it a little time. The rest is easy. Get the pot simmering. We'll take care of the grits.
Our Stone-Ground Yellow Grits are milled in small batches using 100% certified organic corn to create the rich, buttery flavor and hearty texture. Naturally sweet and full of whole-grain goodness, these grits deliver true Southern character in every bowl. Whether you’re cooking a comforting breakfast or a classic shrimp and grits dinner, their depth of flavor and stone-ground quality make them a staple in any kitchen. These classic Southern grits have become one of our most popular products and a favorite among chefs from coast to coast.
