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.
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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.
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Grits Recipe
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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)!!
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It’s been years since I had grits! This looks like pure comfort food!
Wonderful! I love this idea looks so creamy and tasty, can’t wait to have this!
I love to have a big family breakfast on the weekends! This will be happening soon!
I elected to use instant grits this time around and it came out creamy and delicious. I also opted to use chicken stock instead of water and omitted the salt. I also stirred in shredded cheese as well. Thanks for sharing this Jocelyne!
What a scrumptious dish! I am going to make this! Yum. Thank you.
Mmm this looks good! I’ll have to try this recipe.
This grits looks so buttery and good. I’ve tried this recipe and it’s fantastic. Thanks for sharing!!!
These grits are so creamy. I have tried them and they are sensational!
My apologies if this question has already been asked and answered. Thank YOU for this recipe. I really need to step up my Grits game…I generally just use water (some use chicken stock) and before serving —pour a splash of milk or cream. Either one just takes it up a whole level in texture.. I also grew up eating Grits, bacon & eggs & toast – and it truly was my absolute favorite as a child. Anyways… I’m on the West Coast – and we have 3 maybe 4 variety of Grits – which are different from the brands in the South. I get confused with the instant grits vs. quick grits.. Instant grits come in these packets and all you do is pour boiling water…the quick grits – which I grew up on (Albers) are labeled quick grits – and take about 10 minutes – with constant stirring. Question: what are your instant grits and for my quick grits – I guess I would cook them until tender- like I do now…except i will be replacing 1/2 the water with heavy cream AND a whole stick of unsalted butter. 🙂 HAPPY MOTHER’S DAY – -BABYCAKES MOMMA!
Hi Brenda, yes I used quick grits for this recipe which you make over the stove. Those are the fast ones that we use in my family. You can totally make the recipe the exact same. Let me know how it turns out.
I grew up on grits! You’re right, in the south people eat them for breakfast, lunch or dinner!
I am completely with you here! Comfort food just is not comfort food without the fat and cream! Isn’t that what makes it comforting? I have a feeling this is very similar to a hot cereal we eat here in the north. I really need to make some authentic southern grits though! As you suggested, it would be a wonderful bed for some wine braised short ribs and has my mouth watering just thinking of it!