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.
what’s half and half?
Half and half = half milk and half cream. You can buy half and half at the grocery store in the dairy section with the milk, heavy cream, etc.
THE BEST SOUTHERN GRITS! My mother makes the “watery type” of grits (just water, butter and a scoop of grits) and then my aunt makes the “grainy/lumpy” grits…eww. Both of them would fail the southern grits challenge is there was one. If you want to make signature grits…make Monique’s recipe. The recipe is creamy, flavorful, and the best you will ever make thus far at home! If you like to order “shrimp and grits” at a restaurant, this is the recipe to duplicate that. It’s been five years now and I still get “begged” to make the grits at every breakfast function for my nonprofit organization. Once you make it, you won’t want any other kind!
So I’m an up north lady in love with a down south gent and everytime I am down south I crave Grits! Well this morning I had to have the creamy southern style so I tried my hand at your recipe and Honey when I tell you – THEY WERE ON POINT! Thank you so much! I am will be following your blog from here on out!
I found this recipe about a year ago & FELL…IN…LOVE!! This is the BEST recipe for the creamiest most delicious grits EVER!! I always return to this website when I want to make my grits.
Thank you Monique!!
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!!
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