Creamy Southern Grits
ADVERTISEMENT
My first encounter with grits was at a diner in Georgia about fifteen years ago. I ordered them simply because everyone else seemed to be eating them. When I asked the waitress what they were, she looked at me like I’d grown a second head.
ADVERTISEMENT
Now? I make them at least twice a week. Funny how life works out—what started as curiosity has become one of my favorite comfort foods.
ADVERTISEMENT
Creamy Southern Grits
📝 Ingredients
| Base Recipe | |
|---|---|
| 4 cups water or low-sodium chicken broth | |
| ½ Tbsp salt (plus more to taste) | |
| 4 Tbsp unsalted butter, divided | |
| 1 cup stone-ground or quick grits (NOT instant) | |
| ½ cup heavy cream, at room temperature |
| Optional Toppings | |
|---|---|
| Extra butter & black pepper (classic) | |
| 1½ cups shredded cheddar + crumbled bacon (cheese grits) | |
| Maple syrup or brown sugar (sweet grits) | |
| Sautéed shrimp (shrimp & grits) |
👩🍳 Instructions
For Stone-Ground Grits
- In a medium pot, combine water and salt. Add 1 Tbsp butter and bring to a rapid boil.
- Stir in grits for 30 seconds.
- Partially cover with lid, reduce heat to medium (or medium-low if your stove runs hot). Simmer 15 minutes, stirring often to prevent sticking.
- Remove lid. Stir in remaining 3 Tbsp butter until melted.
- Add heavy cream 2 Tbsp at a time, stirring well after each addition.
- Continue stirring until grits thicken and begin to sputter, about 15 minutes.
- Remove from heat. Taste and adjust salt. Serve hot with toppings.
For Quick Grits
- In a medium pot, combine water and salt. Add 1 Tbsp butter and bring to a rapid boil.
- Stir in grits for 30 seconds.
- Partially cover with lid, reduce heat to medium. Simmer 5 minutes, stirring occasionally.
- Remove lid. Stir in remaining 3 Tbsp butter until melted.
- Add heavy cream 2 Tbsp at a time, stirring well after each addition.
- Continue stirring until grits thicken and begin to sputter, about 3–5 minutes.
- Remove from heat. Taste and adjust salt. Serve hot with toppings.
🔑 Notes & Tips
- Never use instant grits—they won’t work here.
- Stir frequently to prevent sticking or burning.
- Add cream slowly at room temperature for the best texture.
- Use chicken broth instead of water for savory grits; stick with water for sweet versions.
- Too thick? Add more cream. Too thin? Keep cooking while stirring.
- Stone-ground grits = deeper corn flavor, longer cook time.
- Quick grits = faster, widely available.
✨ Whether you go savory with cheese and bacon or sweet with maple syrup, grits are endlessly versatile—and always comforting.
