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)
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!Â
Get the Recipe: Creamy Grits Recipe
Ingredients
- 1 1/2 cups water
- 1/2 cup heavy cream
- 1/2 cup half n half
- 1/2 cup 5-minute grits
- 2 Tablespoons butter
- salt
- pepper
Instructions
- Add water, heavy cream and half n half to a pot.
- Bring to a boil.
- Slowly add in the grits while whisking steadily.
- Reduce heat to low and cover.
- Cook for 5-7 minutes, whisking frequently
- Remove from heat.
- Add butter and salt and pepper to taste.
- Serve immediately.
Notes
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.
my key to no fail grits no matter what i plan to put in ’em or eat with ’em is to do a cold start. cold water, add grits immediately,stir, bring to a boil, stir, simmer (stir)til done. stir and serve. never clumps. i love a “fork grit” with butter american cheese salt and pepper, DH has to have a “spoon grit” with milk and sugar
Monique made these grits this morning for my daughter she loved loved loved them. I’m not a grits eater, but they were the best. You are the best DIVA!!! Monique would like to see recipes for waffles, crab cakes, and oatmeal. Thank you.
Forgot the stars.
OMG this was the best grits I have ever had. I can stop eating them. I was in love with waffle house grits, but now im in love with these. Im cooking grits everyday for breakfast..
OMG!! I think we have a winner, this recipe is the bomb! My bf is a country bumpkin and when I made this for him, he LOVED it…even told me it’s the best grits he ever had!!
This recipe is a keeper! My husband is a Louisiana boy, born and raised. I am a California girl who has never made grits. We are raising our family in Arizona, where most people have probably never even tried grits. Hubby requested grits and eggs over easy for his Father’s Day breakfast. I did a quick online search and came upon this recipe. I didn’t have the cream or half and half, so I just used 1% milk. He loved every bite and even licked the bowl. Thank you!!
I have never had such good results from an online reciepe as this one. I usually have to tweak them to my taste…these were, hands down the best grits EVER. my husband loved them too. I can’t wait to try a savory version with fried green tomatoes and romalade drizzle …thank you for posting these tasty, creamy grits!,