Instant grits transform in thirty minutes into a savory, spoonable dinner. Hot stock and butter make them silky. Garlic melts into the grits while they cook, so you get real flavor fast from a pantry shelf.

Serves 2. 35 minutes, 10 at the stove.

About 340 calories a serving, 22 g protein, 10 g carbohydrate, 23 g fat. From USDA figures for 83% of the ingredients; amounts are the recipe's.

Cook mode

1. Bring 4 cups stock to a boil in a large saucepan over high heat. While it heats, melt 3 tablespoons butter in the pot over medium heat, then add the minced garlic and diced onion, stirring until soft and fragrant, about three minutes.
2. Pour the boiling stock slowly into the garlic and onion, stirring constantly to keep lumps from forming. Once combined, raise the heat to high and bring back to a boil.
3. Reduce the heat to medium-low and slowly add 1 cup instant grits in a thin stream, stirring constantly to prevent lumps from forming, until all the grits are incorporated.
4. Stir in 1/2 teaspoon salt and cook, stirring often with a wooden spoon or silicone spatula, until the grits are thick and creamy and pull cleanly from the sides of the pan, about 15 to 20 minutes total; taste and adjust salt and pepper.18 min

Note Swap the onion for diced celery or skip it if you prefer plain. Leftover grits keep covered in the refrigerator for three days; reheat in the microwave with a splash of stock or water. Serve with hot sauce, a runny egg, grated cheese, or crisp bacon on top.