Three-Grain Grits

by autumn on January 2, 2012

I always feel a little self-conscious about the amount of traveling I’ve done, which is to say I haven’t done that much. I’ve had my fair share of off-kilter trips (Alaska for Christmas! The Northwest Territories!), but never the grand ones that involve a passport. I suppose there are plenty of draw-backs to this, but there’s certainly an upside: I am extra enchanted with even the smallest things a new place has to offer. There was a lot of this during my holidays in Charleston (Grapes growing in someone’s yard?! A sideporch!)

There’s a lot of amazing food happening in Charleston too. Food like Emily talked about in the most recent episode of Alphabet Soup that updates a classic just enough to get our attention, yet keeps the comfort we crave. In that spirit, I came home from the south and cooked up some unconventional grits.

Before the holidays, Bob’s Red Mill sent me some of their new millet grits to try (PS: I loved receiving this gift, but my opinions are all my own). I am always on the look-out for more gluten-free whole grains, so I was really excited about these. I paired them with buckwheat and amaranth to make three-grain grits. I know this is the time of year when folks feel obligated to be extra-virtuous, but I’m a big fan of balance so I brought plenty of fancy butter to this whole grain party.

These cook up quick and will work for any meal. I kept these very, very simple, but they’re far from bland. I eschewed stock and didn’t season too much, so the unique flavors of each grain could shine through. This means they’re also a perfect palette for big flavors: top this with maple syrup for breakfast or serve it alongside some bitter greens for dinner.

Three-Grain Grits

Yield: serves 2


  • 1/8 cup amaranth
  • 1/8 cup millet grits
  • 1/8 cup buckwheat (medium granulation)
  • 2 cups water
  • to taste butter
  • to taste salt

Cooking Directions

  1. In a small stainless saucepan over medium-low heat, heat the amaranth until many kernels pop and those that don't pop toast and become a golden brown, stirring constantly. Not all the kernels will pop and you may need to adjust the heat a bit to avoid burning.
  2. Add the water and bring to a boil. Reduce to a steady simmer and cook for about 5 minutes.
  3. Add the buckwheat and millet grits and reduce heat to very low.
  4. Simmer, stirring intermittently, until mixture thickens and grains are tender, about 12-15 minutes.
  5. Season with salt to taste and top with butter.


  • If, like me, you’re strictly gluten-free, make sure your grains haven’t been cross-contaminated. If you’re buying Bob’s Red Mill products, look for a red gluten-free seal (see the bag of millet grits above).
  • Buckwheat is sold in different granulations, which just means that it’s ground up (or not). Medium granulation works best for this recipe.

{ 7 comments… read them below or add one }

1 Julia January 2, 2012 at 1:11 pm

Yum, that looks delicious! Love that pool of yummy yellow butter…


2 autumn January 3, 2012 at 11:13 pm

Thanks, Julia. I know you’re not doing dairy this month. A drizzle of olive oil would be just as nice 🙂


3 Kate @ Snowflake Kitchen January 2, 2012 at 9:28 pm

That VT Cultured butter is awesome! I’ll have to try it with breakfast grits.


4 autumn January 3, 2012 at 11:14 pm

Kate, there was a really good sale on that butter at Whole Foods recently. So, obviously, I couldn’t resist.


5 The Cozy Herbivore January 7, 2012 at 12:13 am

What?? No. Shut up. SHUT UP. I have been on a huge grits kick lately, and these are amazing. You are amazing! Keep up the great work…


6 autumn January 8, 2012 at 2:39 pm

Ha! Thanks so much. I was so excited about these millet grits. Enjoy your grits kick 🙂


7 Brittany May 10, 2013 at 10:02 pm

I use Bob’s Mighty Tasty hot cereal for my grits and I love it.
I also love your whole website, your recipes are quirky and have imagination which is refreshing. I am partial to cheesy grits, so I cook the grits with garlic and Old Bay, finish with a bit of butter and then fold in more cheese than one should consume. I’m planning on using your recipe to make kim chi over the weekend, can’t wait!!!


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