This thick and creamy grits recipe is super simple and super creamy.
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We make these creamy grits on Saturdays.
Before we press on there are a few key pointers to making grits so good you’d lick them off the kitchen floor. Hey, I won’t judge.
How to cook grits:
- This pointer is vital. Only use stone ground grits. A quick grits recipe using instant grits will never compare to stone ground grits. We are fortunate to have a Lowe’s Foods that carries local and regional products including stone ground grits. We buy Palmetto grits – white or yellow both work great. If you can’t find stone ground grits in the store I know they sell them on Amazon and their website Palmetto farms.
- Stirring is not just recommended, it’s essential! Adding lots of delicious fat (heavy cream, butter etc.) is not actually the key to creamy grits (although it does help). Consistently stirring your grits during cooking releases all that lovely starch into the liquid making the end product oh so creamy.
- I have found that you don’t need heavy cream to make amazing grits – all you need is butter, whole milk and salt. I love when recipes call for pantry staples and nothing more. I can’t speak for everyone but I always have milk, butter and salt on hand. Four ingredient recipes make my heart so happy.
- Give them time. If you want the creamiest grits around cook them for 35 minutes like this recipe calls for.
Does this creamy grits recipe reheat well? And what should I use them for?
Grits reheat very well. I have a thing for recipes that taste just as good if not better the next day. For me this is like an incredible bonus because it’s a two for one. I get to enjoy the grits the next day with no additional work. Yes please! I like to reheat my grits on the stove. I add a little bit more milk to them and stir until reheated. You can also pop them in the microwave for 30 seconds, stir and then repeat until reheated.
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 creamy grits with shrimp
- add roasted cherry tomatoes on top for a sweet and savory combo
- give them a nice kick – add pepper jack cheese and sautéd minced jalapeno
- make them alongside bacon and pancakes for a super filling breakfast
Creamy Grits Recipe
- medium saucepan
- 1/2 Cup stone ground yellow or white grits
- 2 1/2 Cups whole milk
- 2 tbsp unsalted butter
- pinch kosher salt
- Bring the grits, 2 cups of the whole milk, 2 tbsp butter and a large pinch of kosher salt to a boil stirring occasionally so the grits do not burn.
- Once it comes to a boil turn down to medium low heat and stir occasionally but vigorously for 20 to 30 seconds at a time. Continue to do this until thick like wet sand. It should take around 18 minutes or so.
- Add 1/2 cup more milk stirring occasionally but vigorously for 10 more minutes until thick and creamy.
- Serve and enjoy. Grits will thicken even more as they cool.