Creamy Grits Recipe

I’ve been getting so many request on how to make a pot of good ol’ southern, creamy, breakfast grits.

Grits is such an easy recipe to make but chances are if you’re not from the south, you may not have even had, made or heard of grits.

Grits are made of coursely ground corn and boiled in water or milk to create a creamy pourage usually eaten for breakfast (thanks google)

creamy grits recipe how to make southern grits

In the south we like our grits for breakfast with sausage, eggs and toast or served up with fish. Check out my recipe for cajun tilapia and cheese grits. So yummy!

Although making a pot of creamy grits is super simple, it’s easy to really screw up the recipe. The first rule to making a pot of good grits is to NEVER MAKE IT ACCORDING TO THE PACKAGE! I’m not sure who created that recipe, but it sucks for creating creamy, flavorful grits without having to add a ton of salt and pepper. The second rule is to try not get any lumps. This may take practice if you are new to making grits.

This video will show you how to whip up a pot of flawless, flavorful creamy grits!

Watch me make these creamy grits from start to finish! 


creamy grits recipe how to make southern grits

5.0 from 18 reviews
Creamy Grits Recipe
Prep time
Cook time
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Creating a pot creamy grits is so easy but do not follow the recipe on the bag! Heavy cream and half n half makes for the best southern, flavorful, creamy grits ever!
Serves: 2-3
  • 1½ cups water
  • ½ cup heavy cream
  • ½ cup half n half
  • ½ cup 5-minute grits
  • 2 Tablespoons butter
  • salt
  • pepper
  1. Add water, heavy cream and half n half to a pot.
  2. Bring to a boil.
  3. Slowly add in the grits while whisking steadily.
  4. Reduce heat to low and cover.
  5. Cook for 5-7 minutes, whisking frequently
  6. Remove from heat.
  7. Add butter and salt and pepper to taste.
  8. Serve immediately.
Grits thicken fast so serve immediately. If grits are too thick, stir in a little bit of water or milk before serving. If grits are too thin, cook a little while longer or allow to cool slightly.TIPS Add cheddar cheese for creamy, cheesy grits! Want some savory, jazzy grits? Add green onions, bacon, cheese and replace the water with chicken broth.



  1. Jasmin Sully says

    I’ve never had grits this way before and I will NEVER have grits any other way……EVER!!! This version of grits is so delicious!!! I love it!!

  2. Keisha says

    Made them last night. My boyfriend who is a very picky eater, actually asked for seconds unbelievable. My son who always eats gmoms grits (made with water) loved them…. They were so easy to make. Thank you soo much

  3. Ken says

    How would you make grits at home to be served later at the office for a breakfast? The grits I make are usually concrete after cooling; you could stucco the house with grits. No matter what grits will harden. I usually add sausage, cheese, onions, sweet peppers, and cook with broth. Funny that I’ve never been to a restaurant in Florida that serves good grits; some joints don’t ever serve grits. A southern restaurant should focus on grits and all the possible variations; grits can be the center of a meal. Also, why even have “instant” grits; the longest part of making grits is getting water to boil.

    • Lisa says

      @ Ken: I’ve been told that you have to fold hot water/hot milk into the grits, and slowly bring back up to temperature on the stove.

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