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!
Get the Recipe: Creamy Grits Recipe
- 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
- 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.
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.
I made the creamy grits using chicken broth, heavy cream, and half/half. It was perfect. My family asked for more.
Found this trying to replicate that ‘creamy texture’ in my grits. Thanks girl!
Really easy and creamy grits. I added about a half cup Parmesan cheese with the butter at the end. Kicked it up a notch!
I had the most amazing Rosemary grits in New Orleans, I want to recreate that using your recipe though! When would I add the rosemary to infuse that flavor?
Since she didn’t answer, I would tell you to throw the fresh rosemary into the pot with the liquid and let it steep the rosemary until it smells fragrant. Pull the rosemary out and follow instructions to boil and cook. I dislike rosemary but I e done the same thing with thyme. Good luck!
This recipe changed the game!