Thick & Creamy Grits

The entire family will love these thick and creamy grits! They taste great with breakfast, lunch, or dinner. Just 3 ingredients!

My crew LOVES these ultra-creamy grits! It's one of the few dishes I can make with no complaints from anyone.

My kids gobble them up quickly and fight over what's left in the pot. I have picky kiddos so this is a huge triumph.

I make these stoneground grits on lazy Saturday mornings, BUT I also make them on weeknights for dinner. They go with everything!

Key Ingredients:

• Stoneground grits - Stoneground grits are essential for this recipe! Don't swap them with instant grits. Stoneground grits are coarsely ground and less processed which means they take longer to cook and absorb liquid slowly. The end results are SO much better than instant.
• Unsalted butter - Adds rich, creamy flavor!
• Milk - The grits absorb the milk as they cook.
• Kosher salt - I highly recommend kosher salt. It has a pure salty flavor and thick granules.

How to Make Stoneground Grits:

Stoneground grits are easy to make, BUT they do need a little TLC. It's important to cook them low and slow, for at least 30 minutes! You want to stir them periodically too.

• In a medium saucepan, combine the grits, 2 cups of milk, the butter, and kosher salt.
• Bring the grits to a gentle boil, then turn down the heat to medium-low.

• Let the grits cook, stirring occasionally, until they thicken and look like wet sand. Don't skip stirring the grits! It prevents the bottom from burning AND it encourages the grits to release their starch.
• Add ½ cup more milk and cook for 10 to 15 more minutes.
• Remove the grits from the heat and serve warm. The grits thicken as they cool.

Expert Tips:

• If you can't find stoneground grits at your local grocery store, you can buy them online. I typically buy Palmetto Farms Grits.
• Stirring is essential! Adding lots of delicious fat (heavy cream, butter etc.) is not the key to creamy grits (although it does help). Consistently stirring your grits during cooking releases all the lovely starch into the liquid making the end product oh-so creamy.
• Don't rush the process. Give them time. Cook the grits for at least 30 minutes like this recipe calls for. If the grits are cooking too quickly, turn the heat down a smidge.

Storage Tips:

Grits reheat well! I have a thing for recipes that taste just as good the next day. For me, this is a bonus because it's a two-for-one. I get to enjoy the grits the next day without additional work. Yes, please!

• Store leftover grits in an airtight container in the refrigerator for up to 4 days.
• On the stove: Transfer to a saucepan over medium heat, add a bit more milk to them, and stir until reheated.
• In the microwave: Transfer to a microwave-safe bowl and pop them in the microwave for 30 seconds, stir, then repeat until hot.

Ways to Serve Grits:

I'm a purist and my favorite way to eat these grits is just how they are.

But you can, of course:

• add cheese and/or a fried egg
• make them into shrimp and grits!
• give them a spicy kick with pepper jack cheese and hot sauce
• serve them alongside bacon and pancakes for a filling hot breakfast!

More Breakfast Recipes:

• Silver Dollar Pancakes
• Honey Pancakes
• Omelette with Avocado and Veggies
• Thin & Crispy Pancakes