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’ve had grits before and let me just say this recipe is THEE best! Thank you Ms. Monique! This will now be the only way I’m cooking grits.
My grandmother used to make grits this way. The only difference was she added some bacon drippings to the grits along with the bacon and green onion. Still make them this way and love them.
My go to grirs everytime.Everyone say they ?
Can I store and reheat later? If so, how do I reheat?
You can mix it with a little water or milk and reheat on the stovetop. I’m a not big fan of reheated grits though.
What’s the recipe for bigger servings? I tried to double the serving and it just didn’t come out right. I thought that if I doubled the original recipe it would work, sadly it did not. Please help?
Thanks
Instead of reheating, try frying them. When refrigerating, put them in a dish that you can spread them out to about 1/2 inch thickness. Cover with plastic wrap. In the morning (or next afternoon, cut into squares or triangles (depending on the dish you used to spread them), dredge them in flour lightly, and fry in a pan with some oil. The deeper the oil, the crispier the outside will be. Cook until medium brown in color. Serve with salt and pepper or for a sweet tooth, put sorghum, molasses, or honey on them.
If you want to be fancy, just call them “fried polenta.” It tastes good whatever you call them.
Yes you can. Just place grits in pot with a little bit of half n half and stir until hot.
this kind of grit looks like savoury i have water in the mouth only watching and observing so delicious creamy grit.!!!
Oh my goodness…. everyone I made these grits for have loved them. Thanks so much for sharing your recipe.