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
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.
I will never cook grits in water alone, ever again! THESE ARE PERFECT!
Very simple and delicious. Thank you!
Lord sooo good
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.
@ 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.
Oh my goodness!!! Best. Grits. Ever. Thank you for sharing this recipe, it was exactly what I was looking for.
Simple and easy…. I’m in love!
wow! this is my first time eating grits. I’m a Puerto Rican and we don’t use grits. but my husband wanted some and I wen online for some recipes. I found this one and gave it a . Am I happy that I found it? heck yes! 😉 and I’m a believer!. My husband was happy. I served them with two over easy eggs on top for him and toast. Thanks for this winning recipe! awesome!