Grits Soup - VeryVera

Grits Soup

Based on a traditional, Italian poltena soup, Virginia Willis’s rich and creamy Grits Soup recipe will surely satisfy.


  • 2 tbsp. unsalted butter
  • 1 onion, very finely chopped
  • 2 garlic cloves, very finely chopped
  • 3/4 c stone-ground grits, large grind
  • 3 tbsp. all purpose flour
  • 8 c homemade chicken stock or reduced fat low sodium chicken broth, warmed
  • 1 bay leaf, preferably fresh
  • Coarse kosher salt and freshly ground pepper
  • 2 large eggs
  • 8 oz baby spinach leaves
  • 1/4 c fresh grated Parmigiano Reggiano (about 1 ounce)


  1. Heat the butter in a large pot over medium heat until foaming.
  2. Add the onion and cook until soft and translucent, 3 to 5 minutes.
  3. Add the garlic and cook until fragrant, 45 to 60 seconds.
  4. Add the grits and the flour and whisk to combine.
  5. Whisk in the warm chicken stock and add the bay leaf.
  6. Season with 1 teaspoon of coarse kosher salt and freshly ground pepper to taste.
  7. Bring to a boil then reduce the heat to simmer.
  8. Cook, whisking occasionally until the grits are very tender, 45 to 60 minutes. (Thin with a bit of water or more stock, if necessary. It should be cream-of-soup consistency.)
  9. Whisk together the eggs in a small bowl.
  10. Remove 1 cup of soup and slowly whisk into the eggs.
  11. Add the spinach to the pot of soup and stir to wilt, about 45 to 60 seconds.
  12. Stir the egg-mixture to the soup.
  13. Taste and adjust for seasoning with salt and pepper.
  14. Remove the bay leaf, ladle into bowls and serve.