Comments and Likes


  • 2 c. whole milk
  • 2 c. water
  • 1-1/2 tsp. Kosher salt
  • 1 c. Grits, coarse ground
  • 1/2 tsp. black pepper, freshly ground
  • 2 Tbsp. butter, unsalted
  • 1/2 c. Mezzetta® Homemade Style Basil Pesto
  • *Calculated ingredients may not always be as accurate as the original recipe.


Place the milk, water, and salt in a large, heavy pot over medium-high heat and bring to a boil. Once the milk comes to a boil, gradually add the grits, whisking constantly.

When all the grits are incorporated, decrease the heat to low and cover. Remove the lid and whisk every 3 to 4 minutes to prevent sticking. Cook for 20 to 25 minutes, or until the mixture is creamy.

Remove the pot from the heat and add the pepper and butter, whisking to combine. Once the butter is melted, gradually whisk in the pesto a little at a time.

Serve immediately.

Chef’s Notes:

A flavorful and easy way to add a new spin on this Southern favorite. Serve with grilled shrimp for a variation on the classic shrimp and grits.