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–+ servings
Overhead view of creamy grits in a white bowl, with a pat of melting butter swirled in the center of the bowl.

Rich & Creamy Grits Recipe

40aprons.com/creamy-grits/
The creamiest and richest grits, perfect for breakfast, with shrimp, loaded with cheese or bacon, or even sweetened.
Prep 15 minutes
Cook 15 minutes
Total 30 minutes
Recipe Makes (Approximate): 4 servings

Equipment

  • medium pot with lid
  • Large wooden spoon or whisk

Ingredients

For Stone-Ground Grits

  • 4 cups water
  • ½ tablespoon salt (plus more to taste)
  • 4 tablespoons unsalted butter (divided)
  • 1 cup stone-ground grits
  • ½ cup heavy cream (or half and half; at room temperature, divided)

For Quick Grits

  • 4 cups water
  • ½ tablespoon salt (plus more to taste)
  • 4 tablespoons unsalted butter (divided)
  • 1 cup quick grits
  • ½ cup heavy cream (or half and half; at room temperature, divided)

Suggested Toppings (All Optional)

  • butter (for classic grits)
  • freshly ground black pepper (for classic grits)
  • 1 ½ cups shredded cheese of choice (for cheese grits)
  • cooked & crumbled bacon (for cheese grits)
  • maple syrup (for sweetened grits)
  • brown sugar (or white sugar, for sweetened grits)

Instructions

For Stone-Ground Grits

  • Fill pot with 4 cups of water. Add ½ tablespoon salt and stir to incorporate, then place pot on stovetop over medium-high heat. Add 1 tablespoon butter and bring water to boil.
    Overhead view a medium saucepan with salted water and melted butter.
  • Once water begins to boil rapidly, add stone-ground grits and stir 30 seconds.
    Grits being added to salted water and melted butter in a medium silver saucepan.
  • Partially cover pot with lid. Reduce heat to medium and simmer grits 15 minutes, stirring occasionally to prevent sticking. Note: if your stove runs hot, reduce heat to medium-low.
    Butter and grits
  • After 15 minutes, uncover pot. Add remaining 3 tablespoons butter and stir to incorporate.
  • While stirring, add 2 tablespoons room-temperature heavy cream and stir until cream is incorporated. Once incorporated, slowly add remaining cream in 2-tablespoon increments, incorporating each addition of cream fully before adding more.
    Simmered grits, 3 tablespoons butter, and a little heavy cream in a silver saucepan.
  • Stir constantly until grits thicken and begin to "sputter", approximately 15 minutes.
    Thick, creamy grits topped with melted butter in a silver saucepan.
  • Once grits are ready, remove pot from heat. Taste grits and stir in additional salt if necessary.
  • Divide grits into serving bowls, then add desired toppings and stir to incorporate. Serve warm.

For Quick Grits

  • Fill pot with 4 cups of water. Add ½ tablespoon salt and stir to incorporate, then place pot on stovetop over medium-high heat. Add 1 tablespoon butter and bring water to boil.
  • Once water begins to boil rapidly, add quick grits and stir 30 seconds.
  • Partially cover pot with lid. Reduce heat to medium and simmer grits 5 minutes, stirring occasionally to prevent sticking. Note: if your stove runs hot, reduce heat to medium-low.
  • After 5 minutes, uncover pot. Add remaining 3 tablespoons butter and stir to incorporate.
  • While stirring, add 2 tablespoons room-temperature heavy cream and stir until cream is incorporated. Once incorporated, slowly add remaining cream in 2-tablespoon increments, incorporating each addition of cream fully before adding more.
  • Stir constantly until grits thicken and begin to "sputter", approximately 3 to 5 minutes.
  • Once grits are ready, remove pot from heat. Taste grits and stir in additional salt if necessary.
  • Divide grits into serving bowls, then add desired toppings and stir to incorporate. Serve warm.

Recipe Notes

  • Water: Feel free to replace the water with low-sodium chicken broth for even more savory grits. I don't recommend using chicken broth if you plan to sweeten your grits, though.
  • Grits: Stone-ground grits are more coarse than quick grits. For the creamiest grits, use quick grits.
  • Quick Grits: These are not the same as instant grits! I don't recommend using instant grits with this recipe - they just won't turn out well.
  • Consistency: If your grits are too thick, you can add a little more heavy cream to thin them out. If you've added too much liquid and ended up with runny grits, let them simmer a little while, stirring frequently so they don't stick or burn, until they've thickened up.

Nutrition Information (Approximate)

Serving Size: 1servingCalories: 346calProtein: 4gFat: 23gSaturated Fat: 14gTrans Fat: 0.5gCholesterol: 64mgSodium: 1766mgPotassium: 85mgTotal Carbs: 32gFiber: 1gSugar: 1gNet Carbs: 31gVitamin A: 871IUVitamin C: 0.2mgCalcium: 32mgIron: 0.4mg
Recipe By: Cheryl Malik
https://40aprons.com/creamy-grits/