• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • meet the team
  • blogger resources
  • Contact Me
My Account
Member Dashboard
40 Aprons Premium (Ad Free!)

40 Aprons

Delicious, Healthy-ish Meals for the Whole Family

  • All Recipes
  • Most Popular
    • Cheryl’s Favorites
    • 30-Minute Recipes
    • Creamy Soups
    • Copycat Recipes
    • Casseroles
    • One-Dish Wonders
  • Method
    • Air Fryer
    • Baking
    • Crockpot
    • Grilling
    • Instant Pot
    • Sous Vide
  • Course
    • Appetizers
    • Cooking Basics
    • Breakfast
    • Condiments
    • Dessert
    • Main Course
    • Meal Prep
    • Side Dishes
    • Soups
  • Cuisine
    • American
    • Asian
    • Indian
    • Italian
    • Mediterranean
    • Mexican & Latin
    • Southern
Home Blog Course Breakfast

Creamy Grits Recipe (And What Are Grits Anyway?)

Cheryl Malik
Cheryl Malik Posted: 04/15/20 Updated: 01/21/22
5
/5
9 Comments
Jump to Recipe
V Vegan VG Vegetarian

This post may contain affiliate links. Please read our disclosure policy.

Creamy grits
Creamy grits
Creamy grits
Creamy grits
Creamy grits

These grits are perfectly creamy and rich, you’ll never make them any other way! Perfect for breakfast, lunch, or dinner, with shrimp, cheese, bacon, or even sweet, made from stone-ground or quick grits. From a Southerner, I promise this recipe (and answer to “What are grits anyway?!”) will make you fall in love with grits.

Bowl of creamy grits with a square of butter

Why These Grits Are So Good

  • Amazingly creamy and delicious either savory or sweet, this recipe is the easiest way to get perfectly thick and rich grits.
  • A longtime staple of Southern cooking, grits are not only a filling and hearty breakfast dish but are also delicious with seafood, veggies, and as a base for other dishes.
  • This recipe can be made with either stone-ground or quick grits, so whether you want grits with a rich corn flavor or just want grits in a hurry, this recipe has got you covered!

How To Make It

  1. In a medium pot, bring 4 cups of salted water and 1 tablespoon of butter to a boil.
  2. Slowly add in the grits and stir constantly to avoid grits getting lumpy. Add another teaspoon of salt.
  3. Partially cover, and reduce the heat to medium or medium-low. Your cook time depends on if you are using stone-ground grits or quick grits. For stone-ground grits, simmer the grits for about 15 minutes. For quick grits, simmer for 5 minutes. Make sure to stir occasionally with both types so that the grits don’t stick to the pot.
  4. Uncover the pot and stir in the rest of the butter and half of the heavy cream. Keep stirring while adding the remaining cream a couple of tablespoons at a time until the grits thicken. This will take about 15 minutes with stone-ground grits, but only a few minutes with quick grits. The grits will “sputter” when they’re ready. Add more salt if desired. If making cheese grits, add your cheese (and bacon) now. If you’re making sweet grits, top your grits with maple syrup or sugar after serving.
Instructions for making creamy grits recipe

Chef’s Tips

  • Your stove top may heat slightly different than others, which is why we say to lower to medium or medium-low heat after partially covering. If your stove tends to run hot, heat your grits at medium-low. If you’re not sure, err on the side of caution, and choose medium-low as well. No one wants scorched grits!

So … What Are Grits Anyway?

Grits are a Southern staple. Are you a real Southerner if you don’t have childhood memories of eating heaping, massive spoonfuls of grits for breakfast at your grandma’s or at restaurants with plastic tablecloths?

Made from corn, grits can be sweet or rich and savory. Loaded with cheese, bacon, shrimp, chicken broth, cream, fruit, or honey, they are surprisingly versatile for such a simple dish. Although sweet grits are a little less common, they are just as delicious and filling. There is something about a bowl of hot, creamy, sweet grits that just makes me feel warm and cozy. So much better than oatmeal!

If you are thinking, “I’ve had grits, and they were gross,” then you did not have grits, my friend. You had some hotel continental breakfast sludge masquerading as grits because, let me tell you, once you’ve had real Southern grits, you will always want a side at breakfast. Or lunch. Or dinner.

Uncooked grits in a metal measuring cup

What Are The Different Types of Grits?

Stone-ground grits (our personal favorite) are just recently becoming more widely available outside of the South. They are ground, literally, between stones. They’re less processed and have a rich corn flavor. Because they’re larger than other varieties, they take longer to cook.

Quick grits are ground very finely, which makes them take much less time to cook. They’re also pretty easy to find at grocery stores.

Regular grits are similar to quick grits, but are just a little bit larger, and take just a little bit longer to cook. Quick and regular grits have the longest shelf life.

Instant grits are usually found in a package, and while they’re easy to find and cook quickly, they don’t have the rich taste that other varieties do.

Hominy is soaked in a solution that causes the outer shell of the corn kernel to soften, which is then removed. Hominy is pretty big on its own (it’s basically a corn kernel), but can be ground to be used in more traditional grits recipes.

Bowl of creamy grits with a pat of butter

More Southern-Inspired Recipes

  • Healthy Authentic Seafood Gumbo (Gluten Free, Whole30, Paleo, Low Carb)
  • Instant Pot BBQ Chicken
  • Biscuits with Goat Cheese and Blueberry Compote
  • Instant Pot Pulled Pork
  • BBQ Chicken Bowls with Sweet Potatoes and Coleslaw (Whole30)
  • Instant Pot Baby Back Ribs

Hey – you’ve made it this far, so now we’re basically best friends! If you make this recipe, I’d love for you to give it a quick review & star rating ★ below. Make sure you follow me on Instagram, Pinterest, TikTok, and Facebook, too!

Bowl of creamy grits with a square of butter
5 from 8 votes

Creamy Grits

Prep:5 minutes
Cook:35 minutes
Total:40 minutes
The creamiest and richest grits, these are perfect for breakfast, with shrimp, loaded with cheese or bacon, or even sweet.
Print Save Saved! Click Here to Remove Ads
4 servings

Ingredients

  • 1 cup grits stone-ground or quick
  • 4 cups water
  • 4 tablespoons unsalted butter divided
  • 1/2 cup heavy cream or half and half
  • 1/2 teaspoon salt
  • 1 1/2 cups shredded cheese optional, for cheese grits
  • crumbled bacon optional, for topping cheese grits
  • maple syrup, white sugar, or brown sugar optional, for sweet grits

Instructions 

  • Bring 4 cups of salted water and 1 tablespoon of butter to a boil in medium pot
  • Add in grits and stir constantly. Add additional teaspoon of salt.
  • Partially cover, and reduce heat to medium or medium-low.
  • Stone-ground grits: Simmer for 15 minutes. Stir occasionally to keep grits from sticking.
  • Quick grits: Simmer for 5 minutes. Stir occasionally to keep grits from sticking.
  • Uncover pot and stir in remaining butter and half of the heavy cream or half and half. Keep stirring while adding remaining cream a couple tablespoons at a time until grits thicken, about 15 minutes with stone-ground grits, but only a few minutes with quick grits. Grits will "sputter" when ready. Add more salt if desired.
  • Cheese grits: Add cheese (and bacon, if desired) to grits and stir.
  • Sweet grits: Top grits with maple syrup or sugar after serving.

Notes

Temperature in step #3: If your stove top runs hot, set to medium-low. 
 
Recipe yields approximately 4 servings. Nutritional information shown reflects values for 1 serving and does not include information for cheese, bacon, or maple syrup/sugar options. Macros may vary slightly depending on specific brands of ingredients used.

Nutrition Information

Serving: 1serving, Calories: 348kcal, Carbohydrates: 32g, Protein: 4g, Fat: 23g, Saturated Fat: 14g, Cholesterol: 71mg, Sodium: 316mg, Potassium: 76mg, Fiber: 1g, Sugar: 1g, Vitamin A: 871IU, Calcium: 30mg, Iron: 1mg, Net Carbs: 31g

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

 

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

 

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

© Author: Cheryl Malik

Did you make this recipe?

Tag @40aprons on social and be sure to leave a review on the blog post!

Rate Recipe Tag Me on Instagram
Cheryl Malik

Meet Cheryl Malik

Cheryl Malik is the recipe developer, writer, and photographer behind the healthy, flavorful, family friendly recipes at 40 Aprons. She's been a blogger for 10+ years and is known for her delicious recipes and detailed recipe instructions. Cheryl is a mom of three who lives in Memphis, TN.

Read more...

You may also like...

  • Shrimp and grits
    Shrimp and Grits
  • Creamy Shrimp & Cauliflower "Grits" (Paleo)
  • Healthy coleslaw in a white bowl
    Healthy Coleslaw Recipe

Reader Interactions

Leave a Comment Cancel reply

Have a question? Submit your question or comment below.

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

  1. Tina says

    Posted on 2/1/23 at 9:18 am

    Best grits ever!!!5 stars

    Reply
    • Molly | 40 Aprons TeamMolly | 40 Aprons Team says

      Posted on 2/6/23 at 3:16 pm

      Yay! Thanks so much for the review, Tina!

      Reply
  2. Ivy Williams says

    Posted on 12/28/21 at 12:12 pm

    OMG! I made these using stone ground grits for Christmas brunch for 12 and they were a HUGE hit!! Several people had second helpings that day and my niece had leftovers for the next two days. LOL I had her use cream to rewarm them and she was so glad that I did. I’m about to forward the recipe to one of my sisters with my rave review of it. Thank you.5 stars

    Reply
    • Anna Claire | 40 Aprons TeamAnna Claire | 40 Aprons Team says

      Posted on 1/3/22 at 7:55 pm

      You know a recipe is good when kids ask for more of it! So glad y’all enjoyed this recipe. 🙂5 stars

      Reply
  3. Robin says

    Posted on 10/19/21 at 5:36 pm

    As a Yankee in the South, I brought these to a work breakfast and everyone raved. Was even told they were the best grits they ever ate.5 stars

    Reply
    • Anna Claire | 40 Aprons TeamAnna Claire | 40 Aprons Team says

      Posted on 10/27/21 at 8:29 pm

      What a compliment! Thanks for sharing, Robin!5 stars

      Reply
  4. Lisa says

    Posted on 1/16/21 at 10:13 am

    This post is excellent—clear and easy to read, contains both the basics and the narrative with opinion, and offers options to augment the recipe! I’m going to follow you!5 stars

    Reply
  5. hungry mom says

    Posted on 4/30/20 at 6:09 pm

    I am FLOORED by these grits….. I will eat them every day for the REST OF MY LIFE.5 stars

    Reply
    • Cheryl MalikCheryl Malik says

      Posted on 5/4/20 at 4:08 pm

      That’s awesome!! Thank you for the great review!5 stars

      Reply

Primary Sidebar

What’s Popular?

Side view of a glass of cucumber margarita with cucumber garnish in front of a pitcher of margaritas.

Cucumber Margarita on the Rocks (By the Glass or Pitcher)

Overhead view of a fish taco bowl with mango salsa and red cabbage slaw.

Blackened Fish Taco Bowls with Mango Salsa and Cilantro-Lime Rice

Overhead view of 4 salmon fillets in a large silver saucepan with red pepper parmesan sauce.

Pan-Seared Salmon in a Creamy Red Pepper Parmesan Sauce

Close up, slightly overhead angle of apple salad in a large bowl, with whole apples in the background

Crisp Apple Salad with Raisins and Pecans

In Season

Three paleo lemon bars stacked on top of each other. A bite is missing from the corner of the lemon bar on top. Other lemon bars surround the stack, just out of focus.

Paleo Lemon Bars

Top-down, overhead view of a Crockpot-cooked marry me chicken breast with sauce atop a bed of mashed potatoes in a large white bowl.

Crockpot Marry Me Chicken

Side view of two wine glasses holding POG juice mimosas with a carafe of pog juice in the background.

POG Juice Mimosas

Overhead view of a long oval salad boat with strawberry goat cheese salad and balsamic vinaigrette.

Strawberry Goat Cheese Salad with Balsamic Vinaigrette

As seen on:

More Goodies + NO Ads!

Become a 40 Aprons Premium Member!

All the 40 Aprons content you love - now even better.

  • Member-Exclusive Recipes
  • Meal Plans & Grocery Lists
  • eBooks
  • NO ADS!
Join now

Privacy Policy

Accessibility

Disclaimers

Contact

© 2023 40 Aprons
Site Credits Designed by Melissa Rose Design Developed by Once Coupled
Back to Top
5025 shares