Southern-Style Creamy Grits

I first tried grits at a small diner in Georgia about fifteen years ago. I ordered them mainly because everyone else at the table had them. When I asked the waitress what they were, she gave me a look like I’d just asked if water could boil uphill.

Fast forward to now, and I make grits at least a couple of times a week. Funny how things turn out—what began as curiosity is now one of my all-time favorite comfort foods.

---

Creamy Southern Grits

📝 Ingredients

Base

• 4 cups water or low-sodium chicken broth
• ½ Tbsp salt (plus more to taste)
• 4 Tbsp unsalted butter, divided
• 1 cup stone-ground or quick grits (not instant)
• ½ cup heavy cream, at room temperature

Optional Toppings

• Extra butter & black pepper (classic)
• 1½ cups shredded cheddar + crumbled bacon (cheese grits)
• Maple syrup or brown sugar (sweet grits)
• Sautéed shrimp (shrimp & grits)

---

👩‍🍳 Instructions

For Stone-Ground Grits

1. In a medium pot, combine water and salt. Add 1 Tbsp butter and bring to a rolling boil.
2. Stir in grits for about 30 seconds.
3. Partially cover, reduce heat to medium (or medium-low if your stove runs hot), and simmer for 15 minutes, stirring frequently to avoid sticking.
4. Remove the lid and stir in the remaining 3 Tbsp butter until melted.
5. Gradually add heavy cream 2 Tbsp at a time, stirring well after each addition.
6. Continue stirring until grits thicken and start to sputter, about 15 minutes.
7. Remove from heat, taste, adjust salt, and serve hot with your choice of toppings.

For Quick Grits

1. In a medium pot, combine water and salt. Add 1 Tbsp butter and bring to a rolling boil.
2. Stir in grits for about 30 seconds.
3. Partially cover, reduce heat to medium, and simmer 5 minutes, stirring occasionally.
4. Remove lid, stir in remaining 3 Tbsp butter until melted.
5. Gradually add heavy cream 2 Tbsp at a time, stirring well after each addition.
6. Continue stirring until thickened and sputtering, about 3–5 minutes.
7. Remove from heat, taste, adjust salt, and serve with toppings.

---

🔑 Tips & Notes

• Avoid instant grits—they won’t give the right texture.
• Stir often to prevent sticking or burning.
• Add cream slowly at room temperature for the best consistency.
• Use chicken broth for savory grits; water works better for sweet versions.
• Too thick? Add more cream. Too thin? Keep cooking while stirring.
• Stone-ground grits have a richer corn flavor but take longer to cook.
• Quick grits are faster and easier to find.

✨ Whether you go savory with cheese and bacon or sweet with maple syrup, grits are endlessly versatile and always comforting.