Creamy Southern Grits

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My first time eating grits was at a diner in Georgia about fifteen years ago. Ordered them because everyone around me was eating them. Had no idea what they were. The waitress looked at me like I’d grown a second head when I asked.

Now I make them at least twice a week. Funny how things work out.

What Grits Actually Are

So grits are ground corn. That’s it. Not cornmeal – that’s ground finer. Grits are coarser, like chunky sand. You cook them in liquid until they get soft and creamy, kind of like polenta if you’ve had that.

They taste pretty bland on their own, which is actually perfect because you can do whatever you want with them. Sweet, savory, loaded with cheese, topped with shrimp – all fair game.

My grandpa used to eat them plain with just butter and salt. My cousin dumps maple syrup on hers. I like them with cheese and a fried egg on top. There’s no wrong answer here.

Why This Recipe Works

Took me about five tries to get grits right. First batch was lumpy. Second was watery. Third time I scorched them to the bottom of the pot and my whole apartment smelled like burnt corn for two days.

This recipe is what finally worked. The secret? Heavy cream added slowly at the end, not dumped in all at once. And stirring more than you think you need to.

These come out thick and creamy every time. Not soupy, not gloppy, just right. You can eat them with a spoon but they’re not solid like mashed potatoes.

Types of Grits You’ll See

Stone-ground – These take forever to cook but taste amazing. Real corn flavor. They’re ground between actual stones, which sounds medieval but apparently that’s how you get the best texture. Takes about 30 minutes start to finish.

Quick grits – Ground superfine so they cook way faster. Maybe 10-15 minutes total. Flavor’s not quite as robust but honestly, once you add butter and cream, who cares. These are what I use most of the time.

Regular grits – Kind of in between stone-ground and quick. Decent flavor, medium cook time. Hard to find at my grocery store for some reason.

Instant grits – Come in little packets. Just add hot water. They’re fine in a pinch but don’t use them for this recipe. They’re already cooked and dried out, so they won’t work the same way.

For this recipe, stick with either stone-ground or quick grits. Those are your best options.

What You Need

Water – 4 cups. You can use chicken broth instead if you want them more savory. Don’t use broth if you’re planning to make them sweet though.

Salt – Half a tablespoon to start. You’ll add more at the end if needed.

Butter – 4 tablespoons total. One goes in at the start, the rest at the end.

Grits – 1 cup. Either stone-ground or quick, your choice.

Heavy cream – Half a cup. This is what makes them rich and creamy. You can use half-and-half if you want but heavy cream is better.

That’s the base. Then you add whatever toppings you want – more butter, black pepper, shredded cheese, bacon, maple syrup, brown sugar. Whatever sounds good.

Making Them Right

Get a medium pot and fill it with 4 cups of water. Add your salt and stir. Toss in 1 tablespoon of butter.

Put it on the stove over medium-high heat and wait for it to boil. Like really boil, not just simmer.

Once it’s going good, dump in your grits and stir for about 30 seconds. You want them mixed in nice.

Now here’s where the timing splits:

If using stone-ground grits: Put the lid on but leave it slightly open. Turn heat down to medium. Let them cook for 15 minutes, stirring every few minutes so they don’t stick. If your stove runs hot, go down to medium-low.

If using quick grits: Same deal with the lid. Turn heat to medium. But only cook for 5 minutes, stirring occasionally.

When the time’s up, take the lid off. Add the remaining 3 tablespoons of butter and stir it in.

Now for the cream part – this matters. Add 2 tablespoons of cream and stir until it’s fully mixed in. Then add another 2 tablespoons and stir. Keep doing this until all the cream is in there. Don’t dump it all in at once or it’ll get weird.

Keep stirring constantly now. The grits will start to thicken up and they’ll make these little spitting sounds. That’s when you know they’re done.

Stone-ground grits: This final stage takes about 15 minutes.

Quick grits: This takes maybe 3-5 minutes.

Pull them off the heat. Taste them and add more salt if they need it.

Scoop into bowls and add whatever toppings you want.

What I’ve Learned the Hard Way

Stir more than seems necessary. Grits stick to the bottom of the pot like glue if you ignore them. Keep that spoon moving.

Watch your heat. Too high and they’ll scorch. Too low and they’ll never thicken properly. Medium is your friend.

Add the cream slowly. Dumping it all in at once messes with the texture. Two tablespoons at a time, stirring between each addition.

Use room temperature cream. Cold cream straight from the fridge can make them seize up. Let it sit on the counter for a bit first.

Don’t use instant grits. They’re already cooked and dehydrated. Won’t work for this recipe. Trust me, I tried.

Ways to Serve These

Classic style: Just butter, salt, and black pepper. Simple but good.

Cheese grits: Stir in about 1½ cups of shredded cheddar once they’re done. Sharp cheddar works best. Add some crumbled bacon if you’re feeling it.

Sweet grits: Drizzle with maple syrup or stir in some brown sugar. My niece adds fresh berries on top.

Shrimp and grits: Make these, then top with sautéed shrimp and a little bit of sauce. Classic Southern dish.

Breakfast grits: Top with a fried egg, some sausage, maybe hot sauce if that’s your thing.

I usually make a big pot and eat them different ways throughout the week. Plain with breakfast one day, loaded with cheese for dinner another day.

Storing and Reheating

These keep in the fridge for about 4-5 days in a covered container.

They’ll thicken up as they cool, which is normal. When you reheat them, add a splash of milk or cream and stir it in. Microwave for a minute or two, stirring halfway through.

You can also reheat on the stove. Put them in a pot with a little extra liquid and warm them up over medium-low heat, stirring frequently.

Common Problems

Too thick? Add a little more cream or milk and stir it in.

Too runny? Keep cooking them, stirring constantly, until they thicken up.

Lumpy? You didn’t stir enough at the beginning. Whisk them vigorously to break up the lumps.

Burnt smell? Heat was too high. Start over, unfortunately.

Why Grits Are Worth It

They’re cheap. A bag of grits costs like three bucks and makes a ton of servings.

They’re filling. Way more substantial than toast or cereal.

They’re versatile. Breakfast, lunch, dinner, whatever. Sweet or savory.

And they’re just comforting. There’s something about a bowl of hot, creamy grits that makes everything feel okay for a minute.

Give them a shot if you’ve never had them. Even if you’re not from the South. Food doesn’t have to stay in one place.