These creamy grits are so creamy and luscious that you’ll never make them again! Served with shrimp, cheese, bacon, or even sugar, these stone-ground or quick grits are ideal for breakfast, lunch, or dinner.
This dish (and explanation of “What are grits anyway?!”) will make you fall in love with grits, I swear.
Why Are Creamy Grits So Delicious?
- This recipe is the easiest way to produce precisely thick and rich grits, and it’s delicious either savory or sweet.
Grits, a historic Southern classic, are not only a full and hearty morning dish, but they’re also great with fish, and vegetables, and as a base for other dishes.
- This dish may be made using stone-ground or quick grits, so whether you want grits with a deep corn taste or grits in a hurry, this recipe can help!
How Do You Make It?
- Bring 4 cups salted water and 1 tablespoon butter to a boil in a medium pot.
- Slowly pour in the grits, stirring constantly to prevent lumps. 1 teaspoon more salt
- Reduce the heat to medium or medium-low and partially cover. Whether you choose stone-ground grits or quick grits will affect the cooking time. Simmer the grits for about 15 minutes if using stone-ground grits. Simmer for 5 minutes for fast grits. To keep the grits from sticking to the pot, stir them occasionally with both sorts.
- Remove the lid from the saucepan and add the remaining butter and half of the heavy cream. Continue to whisk while gradually adding the remaining cream, a few teaspoons at a time, until the grits thicken. With stone-ground grits, this will take around 15 minutes, but with fast grits, it will only take a few minutes. When the grits are done, they will “sputter.” If desired, season with additional salt. Add your cheese (and bacon) now if you’re creating cheese grits. If you’re making sweet grits, drizzle them with maple syrup or sugar after they’ve been served.
- Because each stovetop heats differently, we recommend lowering the heat to medium or medium-low after partially covering. Heat your grits on medium-low if your stove becomes hot easily. If in doubt, err on the side of caution and go with medium-low. Nobody wants burnt grits!
So … What Exactly Are Grits?
Grits are a traditional Southern dish. If you don’t remember eating heaping, enormous spoonfuls of grits for breakfast at your grandmother’s house or at restaurants with plastic tablecloths as a kid, are you a true Southerner?
Grits, which are made from corn, can be sweet or savory. They’re surprisingly varied for such a simple dish, loaded with cheese, bacon, shrimp, chicken broth, cream, fruit, or honey.
Sweet grits are less popular than regular grits, but they’re just as tasty and filling. Something about a bowl of steaming, creamy, sweet grits makes me feel all warm and fuzzy. Much more delicious than oatmeal!
If you’re thinking, “I’ve tasted grits, and they were disgusting,” you haven’t had grits.
You got some hotel continental breakfast muck masquerading as grits because, believe me, once you’ve eaten true Southern grits, you’ll never desire breakfast without a side of them. Or lunch. Or maybe dinner.
What Are the Different Grit Types?
Outside of the South, stone-ground grits (our personal preference) are only recently becoming more frequently available. Grits are physically ground between stones.
They have a deep corn flavor and are less processed. Grits take longer to cook than other varieties since they are larger.
Quick grits are ground very finely, so they cook in a fraction of the time. They’re also rather common in supermarket stores.
Regular grits are identical to quick grits, except they are slightly larger and require slightly longer to prepare. The shelf life of quick and regular grits is the longest.
Instant grits are commonly bought in a package, and while they’re convenient to find and cook, they lack the rich flavor of other varieties.
Hominy is steeped in a solution that softens the corn kernel’s outer shell, which is subsequently removed. Hominy is quite large on its own (it’s just a maze kernel), but it can be processed to make typical grits.
|5 minutes to prepare
35 minutes to cook
40 minutes total
These are the creamiest and richest grits, and they’re great for breakfast, with shrimp, cheese or bacon, or even sweet.
- 1 cup grits stone-ground or quick
- 4 cups water
- 4 tablespoons unsalted butter divided
- 1/2 cup heavy cream or half and half
- 1/2 teaspoon salt
- 1 1/2 cups shredded cheese optional, for cheese grits
- crumbled bacon is optional, for topping cheese grits
- maple syrup, white sugar, or brown sugar optional, for sweet grits
Instructions For Creamy Grits
- In a medium pot, bring 4 cups of salted water and 1 tablespoon of butter to a boil.
- Stir in the grits frequently. Add another teaspoon of salt if desired.
- Reduce heat to medium or medium-low and partially cover.
- Simmer for 15 minutes with stone-ground grits. To keep the grits from sticking, stir them occasionally.
- Simmer for 5 minutes for fast grits. To keep the grits from sticking, stir them occasionally.
- Remove the lid from the saucepan and add the remaining butter and half of the heavy cream (or half and a half). Continue to stir while adding the remaining cream a couple of tablespoons at a time until the grits thicken, which should take approximately 15 minutes with stone-ground grits but only a few minutes with fast grits. When the grits are done, they’ll “sputter.” If desired, season with additional salt.
- Cheese grits: Toss grits with cheese (and bacon, if desired).
- After serving, drizzle grits with maple syrup or sugar.
- Set the temperature to medium-low if your stovetop gets too hot.
This recipe serves around 4 people. The nutritional information displayed is for a single serving and does not include cheese, bacon, or maple syrup/sugar choices. The macros may differ slightly based on the ingredients used.
Serving: 1serving, Calories: 348kcal, Carbohydrates: 32g, Protein: 4g, Fat: 23g, Saturated Fat: 14g, Cholesterol: 71mg, Sodium: 316mg, Potassium: 76mg, Fiber: 1g, Sugar: 1g, Vitamin A: 871IU, Calcium: 30mg, Iron: 1mg, Net Carbs: 31g