Southern Style Creamy Grits

SOUTHERN STYLE CREAMY GRITSI got this recipe many years ago from a fellow homeschool mom’s mother. To this day, I’ve never had a better pot of grits. They’re SO creamy!!


I really can’t believe that I’ve had this blog for as many years that I have & not once have I shared with you my recipe for grits. These grits are the best of the best as far as I’m concerned. I’ve never had a single spoonful of any better. Oh, they’re amazing.



I got this recipe from a fellow homeschooling mom’s mother about 10 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 & she told me about her mother’s grits recipe. I scribbled what she said down in a notebook & 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%.

They’re so super creamy, y’all…



What ingredients do I need to make these super creamy grits?

Here’s the ingredient list:

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 & ones from Palmetto Farms. I prefer the yellow grits or a mix of yellow & white over just the white… but feel free to use whichever you like best.

I also like to cook my grits in a Dutch Oven. You can use a heavy large pot but cast iron is known for how evenly it cooks – and when working with this recipe, you need to take care not to scorch the milk. Cast iron distributes all the heat evenly so you don’t have any ‘hot spots’, so in turn – your food turns out better.

SOUTHERN STYLE CREAMY GRITS on a blue plate with eggs, a muffin and oj |

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5 from 1 vote

Southern Style Creamy Grits

I got this recipe many years ago from a fellow homeschool mom’s mother. To this day, I’ve never had a better pot of grits. They’re SO creamy!!
Total Time 1 hour
Servings 8 servings



  • 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.

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