If you want to know how to make grits the right way, I’ve got you! Growing up, I had Southern-style grits on the regular, and now I’m bringing those family secrets to you. Making the best homemade creamy grits from stone-ground grits is easier than you think, and I’m here to show you how it’s done.
This post may contain affiliate links. Read our disclosure policy.
Video Tutorial
How to Make Grits Like A Southerner
Step 1: Add the half and half and water to a large pot.
Step 2: Heat the mixture over medium-high heat until it boils. Add some salt to the liquid.
Step 3: Add the grits, briskly stirring as you add them.
Step 4: Turn the heat down to low and cover with a lid. Cook for the time on the package and be sure to stir at least twice during the cooking time to maintain their smoothness.
Step 5: Cook until your grits are completely tender and thick.
Step 6: Stir in the butter and heavy cream, and be sure to taste and season with more salt to taste.
Want to Save This Recipe, Boo?
I'll email this recipe to you, so you can come back to it later!
Grits Recipe
Want to Save This Recipe, Boo?
I’ll email this recipe to you, so you can come back to it later!
Ingredients
- 2 cups Half and half
- 2 cups Water
- 1 cup Stone ground grits
- ½ cup Unsalted Butter
- 2-4 tbsp Heavy Whipping Cream if you want them extra creamy / check notes
- Salt to taste
Instructions
- Add half and half and water to a large pot over medium high heat and bring to a boil. Add some salt to liquid.
- Once liquid starts boiling, briskly stir in grits and bring heat down to low and cover with lid. Cook according to instructions on back of package (about 20 for stone ground) stirring twice during this time to maintain smoothness. They should be completely tender and thick.
- Once ready, stir in butter, heavy cream (if using/ this will make them super creamy but check notes for tips) and season with salt to taste.
Video
Notes
- No Lumpy Grits! Be sure to whisk the grits into the boiling liquid as soon as you add them. One thing I absolutely hate is lumpy grits so this helps to make sure the grits stay smooth.
- Don’t Skip the Heavy Cream. This is what makes this recipe the BEST grits! They are ultra rich and creamy, making them the ultimate comfort food. If you feel like your grits are super creamy after adding the butter you can omit the heavy cream and add 1 tablespoon at a time until you have reached your desired consistency and creaminess for the grits.
- Don’t Skimp on the Salt. Or add other seasoning as desired. But like potatoes, grits need salt to really enhance their flavor. If you’re worried about over salting them, add it small amounts to achieve a flavor you enjoy.
- Cook on Low. You want the grits to cook slowly and also prevent them boiling them over. It can create quite a mess when that happens!
- Serve Hot. Grits are best served hot and tend to thicken as they cool. If they become too thick, you can add a little more liquid to adjust the consistency.
Nutrition
What to Serve With Grits
You can serve this grits recipe for breakfast, brunch, lunch, dinner, or even for a snack. Here are some ideas for a bit of inspiration!
- Great with heavily sauced dishes! Enjoy them as shrimp and grits or with short ribs. The sauces and gravies mingle with the grits and create something quite magical.
- Add them to a Southern dinner menu. Along with other favorites such as baked mac and cheese, fried chicken, fried okra, fried green tomatoes, and Southern cornbread.
- Top your grits with gravy. Try out this chicken gravy, white gravy, or my sawmill gravy.
- Enjoy grits for breakfast or brunch. They go with a wide variety of breakfast dishes such as homemade hash browns, sweet potato biscuits, and southern fried chicken biscuits.
More Traditional Southern Recipes
- Southern Rice and Gravy
- Southern Green Beans
- Southern Corn Pudding
- Southern Spaghetti Sauce
- Southern Black Eyed Peas
- Smothered Pork Chops
*Did you make this recipe? Please give it a star rating and leave comments below!* Post a photo of how your version of the recipe came out on Instagram (using #grandbabycakes)!!
pinterest 
facebook 
twitter 
email
Great! Great! Grits! I made this recipe for breakfast this morning and I’m so happy that I decided to try it. I’m a southern girl who had grits at least twice a week growing up. No disrespect to my grandma but these grits get the award. So smooth, creamy, tasty and easy to make.
Thanks Jocelyn!
This recipe is a keeper!
I chose this recipe because of the picture. I’m glad I did!
Beautiful pic and the most delicious grits we’ve ever had!
My husband said they were better than the grits (shrimp and grits) he’d had in Charleston, SC.
Thank you and I’m now a follower.
So good! Move over Waffle House cheesy grits, I’m making my own! Thank you for the awesome recipe. I made your shrimp scampi grits recipe, and forgot to add butter to the grits! I did add cheese, bit I honestly didn’t miss the butter. They were super creamy and even my husband who said he doesn’t care for grits, ate 2 servings. Now we need to get our 6 year old on board. Sigh, she doesn’t know good food yet lol.
A trick I learned as a scientist is that you can avoid the lumping of starches by adding them to cold water. So for polenta (or grits) add corn meal to cold water, stir and heat. Voila! no lumps.
Oh MY AGOH SO GOOD MMMMM
We really like grits but your recipe takes them to a whole new level. We love this grits recipe! I’ll never go back to non-stone ground grits and any other recipe. I cooked The Pioneer Woman’s Braised Short Ribs and laid them on top of these grits tonight. So delicious! Thanks so much!
I’ve tried this to get authentic My Cousin Vinny grits 🙂
The consistency came out great I just couldn’t eat it at all because for me personally it was a lot of butter.
The next time I will start with just a quarter and then build it slowly according to taste.
Thank you for this recipe!