Coconut Curry Grits




I feel the sequence went like this: Let there be light. Now let there be grits.  Grits were put on this planet for you!  It is your duty to discover the power of grits.  Get woke, eat grits.

Major Key:

  1. Grits are creamy and luxurious. The consistency can always be adjusted with more liquid or more grits. If your grits are too thick add additional stock or water.
  2. Stir them often during the cooking process. You want zero lumps.


  • 1 cup old fashioned grits (I'm a not a fan of quick grits)
  • 3 cups of stock 
  • 1 cup half and half
  • 1 can full fat coconut milk
  • 6 tbsp butter or buttah (as I like to call it)
  • 3 tbsp curry powder
  • 1 tbsp turmeric
  • 2 tbsp dried basil
  • 1 tbsp paprika
  • Tastic Spice original*, to taste


  1. Bring stock and coconut milk to a boil. Slowly stir in grits and incorporate evenly.
  2. Allow the grits to slow cook over medium low heat for 10 minutes, while occasionally stirring.
  3. Add half and half and continue to stir until cooked through. Your grits should have a smooth and creamy texture.  Add buttah and spices and continue stirring.
  4. At this point your grits should love you. Adjust to taste to Tastic spice. Enjoy!


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1 comment

  • Your recipe does not list the amount of grits.
    Please advise, so I can make this delicious dish for the fam. Thanks


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