Creamy Southern Grits

My first encounter with grits was at a little diner in Georgia about fifteen years ago. I ordered them simply because everyone else seemed to be eating them. When I asked the waitress what they were, she stared at me like I’d grown a second head.

Fast-forward to today: I make grits at least twice a week. Funny how life works out—what started out of curiosity has become one of my favorite comfort foods of all time.

This recipe gives you everything you need to make truly creamy, buttery, smooth Southern grits, whether you’re using stone-ground or quick grits. They’re easy, versatile, and guaranteed to become a staple in your kitchen too.

📝 Ingredients

• 4 cups water or low-sodium chicken broth

• 1/2 tablespoon salt (plus more to taste)

• 4 tablespoons unsalted butter, divided

• 1 cup stone-ground or quick grits (not instant)

• 1/2 cup heavy cream, at room temperature

Optional Toppings

• Extra butter and black pepper

• Shredded cheddar and crumbled bacon

• Maple syrup or brown sugar

• Sautéed shrimp (for classic Shrimp & Grits)

👩‍🍳 Instructions

For Stone-Ground Grits

1. In a medium pot, combine water (or broth) and salt. Add 1 tablespoon of butter and bring to a rapid boil.

2. Stir in the grits and continue stirring for 30 seconds.

3. Partially cover the pot, reduce heat to medium or medium-low, and simmer for about 15 minutes, stirring often to prevent sticking.

4. Remove the lid and stir in the remaining 3 tablespoons of butter.

5. Slowly add the heavy cream—2 tablespoons at a time—stirring well after each addition.

6. Continue cooking and stirring until the grits thicken and begin to gently sputter, about 15 more minutes.

7. Remove from heat. Taste, season with more salt if needed, and serve hot with your favorite toppings.

For Quick Grits

1. In a medium pot, add water (or broth), salt, and 1 tablespoon butter. Bring to a boil.

2. Stir in the grits and keep stirring for 30 seconds.

3. Partially cover and reduce heat to medium. Simmer for about 5 minutes, stirring occasionally.

4. Remove the lid and add the remaining 3 tablespoons of butter.

5. Stir in the heavy cream a little at a time.

6. Continue cooking for 3–5 minutes, until thick and creamy.

7. Taste and adjust the seasoning. Serve warm with desired toppings.

🔑 Notes & Tips

• Never use instant grits—they won’t get creamy.

• Stir often to prevent scorching.

• Heavy cream should be room temperature so it blends smoothly.

• Chicken broth adds extra flavor for savory versions.

• For sweet grits, stick to water and add maple syrup or brown sugar at the end.

• If your grits get too thick, add more cream or a splash of broth.

• Stone-ground grits give deeper corn flavor but take longer to cook. Quick grits are perfect for busy mornings.