Creamy Southern Stone-Ground Grits Recipe

Southern Stone-Ground Grits recipe made the old-fashioned way with butter, cream, salt, and pepper.

Watch me make these creamy, Southern Stone-Ground Grits Recipe from start to finish!

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I don’t know of many recipes that are as southern as grits. Grits are a true Southern classic that I grew up eating for breakfast just about every Sunday! They often made their way to the dinner table in the form of savory cheese grits recipe cooked in milk and chicken broth, and served with fried fish. Sooooo good!

Have you ever had grits before?

It seems that folks either love or hate them. If you hate them, then chances are you just haven’t had them fixed right. And by fixed right, I mean simmered in milk with plenty of butter, salt, and pepper!  Grits served plain with no seasonings and boiled in water are just downright disgusting!

Bless your heart if that’s the way you were introduced to them.

Grits are on the same comfort level as mashed potatoes and macaroni and cheese in my book. They just have a way of making things seem good with the world, and I’m so ready to share this classic recipe with you.

What Are Stone-Ground Grits?

Now, some Southerners will gasp at the thought of 5-minute or instant grits because they feel stone-ground grits are the only true way to fix grits. Meh, I can get down with the 5-minute grits if they’re made a certain way, but I can’t deal with the instant packet grits. I’ve tried.

I have to admit, though, stone-ground grits, like this grits recipe, sure hold a special place in my heart. They become ridiculously creamy and possess a certain spirit about them.

Stone-ground grits are made from ground corn just like any other grits, only with a much coarser grind. It’s done the old-fashioned way, using the entire kernel, which produces a more toothsome texture. Anytime I can get my hands on some hand-milled stone-ground grits, I go for it. Every bag of stone-ground grits is different, though, which I think just adds to the charm. Some bags take much longer to cook because the grains are larger, while others cook quickly.  You may also notice that some bags of stone-ground grits have a strong corn flavor, while others are very mild. I enjoy them all!

Looking for an instant grits recipe? Check this out!

The grits you see in grocery stores are usually quick or instant grits. I go to the Farmers Market for my stone-ground grits because I can never seem to find them anywhere else. Sometimes Earth Fare will have them.

Sure, stone-ground grits take a bit longer to prepare (anywhere from 20-60 minutes, depending on the kind) but they are the creamiest grits ever. You may find it hard to go back to instant grits recipes after that first, creamy, buttery spoonful.

Today I’m going to show you how to make a really good (and simple) pot of  Southern stone-ground grits. I’m keeping this recipe super simple and classic! No fancy spices just butter, salt & pepper!

When making a grits recipe, whether quick-cooking or stone-ground, disregard what you read on the back of the package (most of the time). I never prepare them this way. Follow along with the steps below and you’ll have a pot of true, authentic, and delicious Southern grits.

I’ll include a few tips at the end of this post for making the best post of grits ever, but first, let’s get into the process!

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STONE-GROUND GRITS RECIPE INGREDIENTS

•  white stone-ground grits
• half-n-half
•  purified water
• unsalted butter plus more for individual bowls if desired
• sea salt
• ground black pepper

STON GROUND GRITS RECIPE INSTRUCTIONS

1. Place grits in a large bowl and cover with water.
2. Stir and allow the chaff to float to the top.
3. Use a mesh strainer to remove and discard the chaff.
4. Drain off the water. Set aside.
5. In a large pot, add half-and-half, water, butter, salt, and pepper. (Make sure the liquid tastes well-salted)
6. Bring to a boil over medium heat. (Watch it carefully, it can bubble over quickly)
7. Gradually add grits into the pot, whisking constantly.
8. Let boil for two minutes, whisking constantly.
9. Reduce the heat, cover, and simmer until the grits are creamy in texture, whisking frequently during cooking. (see note for cooking time)
10. If grits are too thick, stir in more half and half or water. If the grits are too thin, let them cook uncovered until they thicken, or remove them from the heat and allow them to thicken.
11. When grits are done, taste and adjust salt and pepper if needed, or add more butter.
12. Serve immediately.

Helpful Tips

• 1. Remove the chaff. Cover the grits in water first, stir them around, and remove the chaff that floats to the top. Not unless you don’t mind those hard, crunchy bits in your grits. Use a mesh strainer or simply pour off the water and repeat the process until no more hulls float to the top.
• 2. Whisk it. Whisking the grits into the boiling milk or water prevents them from becoming clumpy. The last thing you want is those infamous grit balls! Smooth and creamy is the goal. You’ll also want to ensure that you whisk it often during the cooking time. It’s totally ok to get OCD here! Grits loved to be whisked.
• 4. Add butter, salt, and pepper. This is MANDATORY! Grits are kinda bland in their natural state. Butter, salt, and pepper wake them up and bring out that wonderful light corn flavor. Adding cheddar cheese, hot sauce, bacon bits, garlic, and other spices is also great!

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• 5. Don’t cook them in just water. I know many people do this because they want the full corn flavor to shine through. Boo. To me, milk just adds more flavor. I mean, have you ever had corn on the cob boiled in milk?? THE BOMB! Grits simmered in milk are no different. Milk adds a great deal of creaminess and depth. I will NEVER go back to cooking my grits in just water,r not unless I absolutely have to. I always simmer mine in half-and-half, milk, heavy cream, or broth. Sometimes a combination!
• 6. DON’T ADD SUGAR!!! Did you hear me? I mean it! Yes, that is me being bossy, kinda mean, and overly opinionated, but grits with sugar is actually a sin. Did you know that? Yes, I’m lying, but it should be! If you want something sweet, try making some cream of wheat, rice porridge, or oatmeal, for crying out loud! No maple syrup, cinnamon, honey, brown sugar, none of that. *Oh dear… I’m becoming like those old Southern women who are always trying to tell people the right way to eat. Please forgive me!*

Bring on the sides!

Grits eaten plain with no side dishes are just … sad-looking, and you’ll probably feel a bit sad eating them that way.

Serve it with friends like scrambled or fried eggs, bacon or sausage, buttermilk biscuits or jelly toast, hash browns or fried skillet potatoes, and country-fried apples or fresh cut fruit.

Yep, now that’s a Southern-style breakfast fix for the King/Queen that you are!

And don’t forget the orange juice. Homemade if possible.

Enjoy!

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