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–+ servings

Creamy Southern Grits

Thick, rich, and perfectly creamy grits made with butter and heavy cream - a versatile Southern staple that works for breakfast, lunch, or dinner.
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Course: Breakfast, Side Dishes
Cuisine: American
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 4

Ingredients

Base Recipe:

  • 4 cups water or low-sodium chicken broth
  • ½ Tbsp salt plus more to taste
  • 4 Tbsp unsalted butter divided
  • 1 cup stone-ground or quick grits NOT instant
  • ½ cup heavy cream at room temperature

Optional Toppings:

  • Additional butter and black pepper classic
  • 1½ cups shredded cheddar cheese and crumbled bacon cheese grits
  • Maple syrup or brown sugar sweet grits
  • Sautéed shrimp shrimp and grits

Instructions

For Stone-Ground Grits:

  • Add water and salt to a medium pot. Stir to combine. Add 1 Tbsp butter and bring to a rapid boil over medium-high heat.
  • Once boiling, add grits and stir for 30 seconds.
  • Partially cover pot with lid. Reduce heat to medium (or medium-low if stove runs hot). Simmer 15 minutes, stirring every few minutes to prevent sticking.
  • Remove lid. Add remaining 3 Tbsp butter and stir until melted.
  • Add heavy cream 2 Tbsp at a time, stirring well after each addition until fully incorporated before adding more.
  • Continue stirring constantly until grits thicken and begin to sputter, about 15 minutes.
  • Remove from heat. Taste and add more salt if needed. Serve hot with desired toppings.

For Quick Grits:

  • Add water and salt to a medium pot. Stir to combine. Add 1 Tbsp butter and bring to a rapid boil over medium-high heat.
  • Once boiling, add grits and stir for 30 seconds.
  • Partially cover pot with lid. Reduce heat to medium (or medium-low if stove runs hot). Simmer 5 minutes, stirring occasionally to prevent sticking.
  • Remove lid. Add remaining 3 Tbsp butter and stir until melted.
  • Add heavy cream 2 Tbsp at a time, stirring well after each addition until fully incorporated before adding more.
  • Continue stirring constantly until grits thicken and begin to sputter, about 3-5 minutes.
  • Remove from heat. Taste and add more salt if needed. Serve hot with desired toppings.

Notes

  • Do NOT use instant grits - they won't work with this recipe
  • Stir frequently to prevent sticking and burning
  • Add cream slowly at room temperature for best texture
  • For savory grits, use chicken broth instead of water
  • For sweet grits, stick with water
  • Too thick? Add more cream. Too thin? Keep cooking while stirring
  • Stone-ground grits have more corn flavor but take longer to cook
  • Quick grits are faster and more widely available