I grew up with a pot of slow-simmered grits on the stove most Sundays — creamy, comforting, and endlessly adaptable. This Creamy Southern Grits recipe is everything you want from that memory: simple pantry ingredients, forgiving technique, and a silky finish that makes it a perfect side or the base for everything from shrimp to fried eggs. It’s a must-know for weeknight dinners, lazy breakfasts, or when you want a bowl of pure comfort.
What makes this recipe special
These grits are all about texture and timing. Using a 1:4 ratio of grits to liquid and finishing with heavy cream and butter gives a lusciously smooth mouthfeel without fuss. It’s quick enough for a weeknight (about 30 minutes total) but rich enough for weekend brunches and holiday breakfasts.
“Velvety, rich, and exactly the kind of nostalgic comfort food your family will fight over.” — a reader favorite after testing this recipe
Why you’ll also love it:
- Budget-friendly: basic pantry staples make a hearty dish for many.
- Kid-approved: mild, creamy, and easy to dress up.
- Versatile: serves as a side, breakfast bowl, or base for bold toppings.
If you like creamy comfort sides, you might also enjoy this cheesy twist on vegetables like the Cheesy Zucchini Casserole.
The cooking process explained
Before you cook: you’ll bring liquid to a boil, whisk in the grits, then reduce to a low simmer for 20–25 minutes while stirring frequently. Finish by stirring in cream and butter, and seasoning to taste. That’s the whole story — no heavy lifting, just attention while it thickens to silky perfection.
Key Ingredients
- 1 cup grits (see notes below on types)
- 4 cups water or chicken broth (use broth for more flavor)
- 1/2 cup heavy cream (or whole milk for a lighter finish)
- 2 tablespoons butter
- Salt to taste
- Pepper to taste
Ingredient notes and substitutions:
- Grits: stone-ground grits give the best flavor and texture but take longest to cook. Regular or quick grits shorten cook time—see Tips section.
- Liquid: chicken broth adds savory depth; use water for a neutral base or a mix of milk and water for extra creaminess. If you want a dairy-free version, substitute coconut milk or a high-fat plant milk for the heavy cream.
If you enjoy rich, saucy mains as well, try pairing with a hearty entree like Grilled Malai Boti for a contrast of flavors.
Directions to follow
- Bring the 4 cups of water or chicken broth to a boil in a medium pot over medium-high heat.
- Slowly whisk in the grits to prevent lumps, then immediately reduce the heat to low so the pot simmers gently.
- Cook the grits, stirring frequently (every few minutes), for about 20–25 minutes. You’re looking for the mixture to thicken and the grits to be tender with a creamy consistency.
- Remove from heat and stir in the heavy cream and butter until fully incorporated. Season with salt and freshly ground pepper to taste.
- Serve hot as a side dish or use as a base for toppings like shrimp, roasted vegetables, or a fried egg.
Best ways to enjoy it
- Classic side: serve with fried or baked chicken, pork chops, or slow-cooked barbecue.
- Breakfast bowl: top with a poached or fried egg, scallions, and a sprinkle of cheddar.
- Shrimp and grits: spoon grits into bowls and pile on spicy, sautéed shrimp for a Southern staple.
- Vegetarian plate: top with roasted mushrooms, caramelized onions, and a drizzle of herb oil.
Try this alongside a rich, saucy main if you want contrasting textures — it pairs particularly well with dishes like this creamy comfort-style Butternut Squash Gnocchi with Sausage.
Keeping leftovers fresh
- Fridge: Transfer cooled grits to an airtight container and refrigerate for up to 4 days. Stir before storing to distribute moisture.
- Reheating: For stovetop reheat, warm gently over low heat, stirring in a splash of water, milk, or cream to loosen the texture. Microwave in short bursts, stirring between intervals.
- Freezing: Grits can be frozen, but texture can change. Freeze in portioned airtight containers for up to 2 months. Thaw overnight in the fridge before reheating.
Food safety note: cool leftovers quickly (within 2 hours) and refrigerate to limit bacterial growth.
Pro chef tips
- Use the right grit: stone-ground gives flavor and texture; quick or instant grits reduce cook time but can be less toothsome.
- Stir, but don’t obsess: stirring prevents lumps and sticking, but you don’t need constant whisking—every few minutes is fine once the pot is at a low simmer.
- Low and slow: maintain a low simmer. Too-high heat can cause grainy grits and scalding.
- Finish last: add butter and cream off the heat for a silkier finish. If you want cheesy grits, stir in freshly grated cheese off the heat to keep texture smooth.
- Season gradually: grits often need more salt than you expect. Taste at the end and adjust.
Creative twists
- Cheesy Grits: stir in 1 cup shredded sharp cheddar or smoked gouda at the end.
- Shrimp and Grits: top with sautéed shrimp cooked in bacon fat, garlic, and Cajun seasoning.
- Vegan swap: use vegetable broth and full-fat coconut milk, and replace butter with vegan spread.
- Herbed & roasted: fold in herbs (thyme, chives) and top with roasted cherry tomatoes and sautéed greens.
- Spicy: add a pinch of cayenne or a spoonful of hot sauce to the simmer for heat.
Common questions
Q: How long does this take from start to finish?
A: Plan about 30 minutes total: 5–10 minutes to bring the liquid to a boil and whisk in grits, plus 20–25 minutes simmering until tender.
Q: Can I use quick or instant grits?
A: Yes. Quick grits will cook in about 5–10 minutes; instant grits take only a few minutes. Reduce simmer time and watch texture closely to avoid overcooking.
Q: Why are my grits grainy?
A: Graininess often means the grits were cooked too fast or not enough liquid was used. Cook gently at a low simmer and stir to break up lumps. Adding cream or butter at the end helps smooth the texture.
Q: Can I make these dairy-free?
A: Yes. Use a plant-based full-fat milk (like coconut or oat) and a vegan butter substitute. The result will be slightly different but still creamy.
Q: Are grits the same as polenta?
A: They’re similar — both are ground corn porridges — but grits are typically made from dent corn and have a coarser, slightly different flavor depending on the region and grind.
Conclusion
Creamy Southern grits are a simple, soulful dish that’s easy to master and endlessly customizable. If you want another take on silky grits with helpful step-by-step photos, check out this guide from How to Make Creamy Southern Grits – Pinch me, I’m eating. For a regional, tried-and-true version with tips on achieving a perfect texture, see this Southern Creamy Grits Recipe.
Creamy Southern Grits
Ingredients
Main Ingredients
- 1 cup grits Use stone-ground for best flavor and texture.
- 4 cups water or chicken broth Use broth for more flavor.
- 1/2 cup heavy cream Or whole milk for a lighter finish.
- 2 tablespoons butter
- Salt to taste
- Pepper to taste
Instructions
Preparation
- Bring the 4 cups of water or chicken broth to a boil in a medium pot over medium-high heat.
- Slowly whisk in the grits to prevent lumps, then immediately reduce the heat to low so the pot simmers gently.
- Cook the grits, stirring frequently for about 20–25 minutes until thickened and creamy.
- Remove from heat and stir in the heavy cream and butter until fully incorporated. Season with salt and pepper to taste.
- Serve hot as a side dish or as a base for toppings like shrimp or roasted vegetables.
