Southern Grits – So Creamy!
There are grits, and then there are GRITS, and this Southern girl has fallen in love with these oh-so-creamy Southern Grits. Easy to make and so rich and creamy, they’re just about perfect.
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Grits are the perfect Southern food. They’re rich, creamy, and perfect for breakfast, lunch, or dinner. They’re a great side dish, too, and everybody loves them.
There are a million ways to make grits, but I got this recipe from a fellow homeschooling mom years and years ago. We were chatting at a picnic table at the park while the kids played – talking about foods of all kinds, but particularly Southern food. Somewhere in the foodie convo that way going on, I told her about my Mama’s biscuit recipe, and she told me about her mother’s grits recipe. I scribbled what she said down in a notebook and made a pot full that next weekend. And I’ve never looked back or even tried looking for another recipe. This is it, friends. 100%.
You need great ingredients and the right cooking techniques to make the best grits. You can’t rush good grits, so give yourself some time, and you’ll be well rewarded with an amazing dish.
What are Grits?
Grits are made from ground corn but from less sweet starchier varieties, often called dent corn. They’re ground fine and can be either white or yellow.
There are different varieties of grits, including:
- Stone-ground grits – Also called old-fashioned grits. These stil have the germ intact so they have a stronger flavor, and they’re more perishable.
- Quick-cooking grits – These are ground more finely so they cook faster than traditional grits.
- Hominy grits – Made from corn soaked in a solution to soften the hull, then the kernels are dried and ground.
- Heirloom grits – Include blue grits and other corn variety-specific grits.
- Instant grits – These grits are pre-cooked and then dehydrated
Ingredients To Make The Best Grits
They’re so super creamy, y’all…
- Heavy cream – Heavy whipping cream makes the best grits!
- Milk – Use whatever milk you have on hand.
- Butter – Salted butter is fine.
- Salt – Grits need a fair bit of salt.
- Stone-ground grits
What Kind Of Grits Make The Best Southern Grits?
When you make these, make sure you use a good quality stone ground grit. If you can find it locally milled, then that’s even better. I personally really love these from Old Mill of Guilford and the ones from Palmetto Farms. I prefer the yellow grits or a mix of yellow and white over just the white, but feel free to use whichever you like best.
How to Make Southern Grits
Not only are these super creamy, but this grits recipe is easy! I like to make my grits in a Dutch Oven, but you can use any heavy, large pot. Cast iron works well because it distributes the heat, which reduces the chances of scorching the milk – which you want to avoid!
- Add the heavy cream, milk, butter, and salt to a large heavy-bottomed pot and mix well.
- Turn the heat to medium and slowly heat it until it starts to boil.
- Remove the pot from the heat and whisk in the grits ½ cup at a time until all combined.
- Put the pot back on the heat and turn the heat down to low and cook for about 45 minutes, stirring occasionally.
- Add a touch of milk or water if the grits are too thick.
Grits are perfect on their own with a bit of butter melted on top, or you can enjoy them as a part of another meal. I love serving these grits with Candied Bacon and scrambled eggs for brunch or as a side to tasty picks like my favorite pork nuggets.
Grits can be kept in an airtight container in the fridge for 3-4 days.
Frequently Asked Questions
First, start with good-quality stone-ground grits. Add cream, butter, and milk and let them cook low and slow until they’re thick, creamy and delicious!
Yes! It is easy – it takes some time to cook the grits through, so be patient. You just combine the milk, butter, and cream and bring that to a boil before adding the grits. It couldn’t be any easier!
These grits are smooth and creamy with plenty of richness from the cream and butter. You can still taste the mild corn flavor, and some of the gritty texture from the corn. They’re delicious!
Southern Style Creamy Grits
- 3 cups heavy cream
- 4 cups milk
- 1 stick butter
- 3 teaspoons salt
- 1.5 cups stone ground grits
- Combine all ingredients EXCEPT for the grits in a dutch oven or other heavy large pot. (I prefer a cast iron dutch oven because of it’s even heat distribution). Turn the heat to medium and slowly heat til it JUST BEGINS to boil. Remove from the heat for a moment. Whisk in the grits 1/2 cup at a time. Return the pot to the burner & cook on low heat for about 45 minutes stirring occasionally. If the mixture gets too thick, add a little more milk or some water.