Go Back
+ servings
How To Make Grits Recipe | Grandbaby Cakes
Print Recipe
4.38 from 40 votes

How To Make Grits

Want to know how to make grits? Learn to make creamy, smoothly textured, and buttery Southern grits recipe for breakfast, lunch or dinner!
Prep Time5 minutes
Cook Time20 minutes
0 minutes
Total Time25 minutes
Course: Breakfast
Cuisine: Southern
Servings: 4 servings
Calories: 556kcal

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

Be sure to check out the full post above for more tips, serving suggestions, variations, storage information, and much more!
  • 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

Calories: 556kcal | Carbohydrates: 36g | Protein: 7g | Fat: 42g | Saturated Fat: 26g | Cholesterol: 126mg | Sodium: 65mg | Potassium: 221mg | Vitamin A: 1440IU | Vitamin C: 1.1mg | Calcium: 147mg | Iron: 0.5mg