Home / Recipes / Breakfast / Creamy Grits Recipe
Creamy Grits Recipe

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
Total time
 
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!
Author:
Serves: 2-3
Ingredients
  • 1½ cups water
  • ½ cup heavy cream
  • ½ cup half n half
  • ½ cup 5-minute grits
  • 2 Tablespoons butter
  • salt
  • pepper
Instructions
  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.
Notes
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.
 

30 comments

  1. 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

  2. I will never cook grits in water alone, ever again! THESE ARE PERFECT!

  3. Very simple and delicious. Thank you!

  4. 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.

Leave a Reply

Your email address will not be published. Required fields are marked *

*


− 4 = zero

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Rate this recipe:  

Scroll To Top