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Creamy Grits are the ultimate Southern comfort side, slow simmered with heavy cream and chicken stock until they are impossibly smooth, buttery, and rich. I grew up on a pot of these on lazy weekend mornings, and now Maddie asks for them piled next to a runny egg every chance she gets. They are dreamy under a heap of our New Orleans BBQ shrimp.
These easy stone-ground grits cook up luxuriously creamy on the stovetop with just a handful of pantry staples.
Creamy Grits Quick Look
- 🕒 Prep Time: 5 minutes
- 🌡️ Cook Time: 25 minutes
- ⏳ Total Time: 30 minutes
- 🍽️ Serving: 8 servings
- ⚡ Calories: 406kcal
- 🌶️ Flavor Profile: Rich, buttery, and savory with creamy stone-ground corn flavor
- ✋ Difficulty: Easy, a simple stovetop side like our Southern collard greens
Quick Answer
To make creamy grits, add heavy cream, chicken stock, stone-ground grits, and seasonings to a large pot and stir. Bring to a boil, then cover and reduce to low. Simmer for 20 to 25 minutes, whisking often, until the grits are thick and creamy and most of the liquid is absorbed. Stir in salted butter until melted and silky, then serve right away with extra butter on top.
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Why This Recipe Works
Click to see the technique science
- Cream and stock replace plain water. Cooking the grits in heavy cream and chicken stock instead of water builds richness and savory flavor into every bite.
- Stone-ground grits bring real corn flavor. Coarse stone-ground grits have more texture and a deeper corn taste than instant grits, and they thicken into a luxuriously creamy pot.
- Low and slow is the key. A gentle simmer with frequent whisking lets the grits absorb the liquid slowly so they turn smooth and creamy instead of grainy.
- Whisking prevents lumps. Stirring often as the grits cook keeps them from clumping or sticking and makes the final texture velvety.
- Butter at the end makes them silky. Stirring in salted butter off the heat gives the grits that glossy, rich finish and rounds out the flavor.
- Simple seasoning lets the corn shine. Salt, pepper, and a touch of garlic and onion powder season the grits without covering up their sweet, buttery corn flavor.
Why You’ll Love This Recipe
- They are impossibly creamy and buttery, the kind of side that turns a simple plate into real comfort food.
- They come together with just a handful of pantry staples and are perfect under BBQ shrimp or beside crispy fried chicken.
- They work for breakfast, brunch, or dinner, and reheat beautifully with a splash of cream or milk.
Key Ingredients
Just a few simple ingredients turn into the creamiest grits. Here are the ones that matter most.
- Stone-ground grits: Use white stone-ground grits, not instant or quick cooking, for the richest corn flavor and creamiest texture.
- Heavy cream: Cooking the grits in cream instead of water is the secret to that luxuriously smooth, rich result.
- Chicken stock: Stock builds a savory backbone so the grits taste seasoned all the way through, not bland.
- Salted butter: A generous amount stirred in at the end makes the grits silky, and a little more on top never hurts.
- Garlic and onion powder: A pinch of each adds gentle savory depth without overpowering the corn.
See recipe card for exact quantities.
Variations and Substitutions
These creamy grits are an easy base to make your own:
- Make them cheesy: Stir in a cup of sharp cheddar, Parmesan, or pepper jack at the end for classic cheese grits.
- Add shrimp on top: Spoon our New Orleans BBQ shrimp over the grits for an easy shrimp and grits dinner.
- Lighten them up: Swap half the cream for whole milk or use all stock for a lighter pot of grits.
- Go water based: For traditional plain grits, use water in place of the cream and stock, then load up on butter.
How to Make Creamy Grits
- Add the heavy cream, chicken stock, grits, black pepper, salt, garlic powder, and onion powder to a Dutch oven or large pot and stir to combine.
- Place the pot over medium-high heat and bring to a boil, then cover and reduce to low. Simmer for 20 to 25 minutes, whisking often, until most of the liquid is absorbed and the grits are creamy.
- Add the salted butter to the cooked grits.
- Stir until the butter is fully melted and the grits are silky. Serve immediately with more butter per portion if desired.
Recipe Tips & Tricks
- Use stone-ground grits, not instant or quick cooking, for the creamiest texture and best corn flavor.
- Whisk often, especially in the last few minutes, to keep the grits smooth and prevent them from sticking.
- Cook low and slow, rushing the simmer leaves grits grainy, so give them the full 20 to 25 minutes.
- Add a splash of liquid if they thicken too much, a little extra cream, stock, or milk loosens them right back up.
- Season to taste at the end, grits soak up salt as they cook, so taste and adjust before serving.
- Serve them hot, grits firm up quickly as they cool, so plate them right after stirring in the butter.
Serving Ideas and Suggestions
These creamy grits are endlessly versatile. Pile our New Orleans BBQ shrimp on top for a classic shrimp and grits dinner, or serve them as a savory side next to cheesy fried chicken or BBQ ribs.
For a cozy Southern plate, spoon them alongside collard greens and pulled pork, or serve them at brunch under a fried egg with our overnight breakfast casserole.
Top each bowl with an extra pat of butter, a crack of black pepper, and a sprinkle of cheese or chopped chives. Leftover grits reheat well with a splash of cream or milk whisked in to bring back the creamy texture.
Creamy Grits FAQs
Stone-ground grits are best for creamy grits because they have the most corn flavor and cook up with a rich, velvety texture. Look for white or yellow stone-ground grits and avoid instant or quick cooking grits, which turn out thinner and less flavorful. Stone-ground grits take a bit longer to simmer, but the creamy result is worth it.
To keep creamy grits smooth, whisk them often as they simmer, especially toward the end of cooking. Adding the grits to the liquid and stirring right away helps prevent clumps, and a gentle simmer rather than a hard boil keeps the texture velvety. If a few lumps do form, a quick whisk usually smooths them right out.
Yes, you can make creamy grits ahead and reheat them when ready to serve. Store them in an airtight container in the refrigerator for up to four days. Grits thicken as they chill, so reheat them gently on the stove or in the microwave with a splash of cream, milk, or stock whisked in to bring back the creamy consistency.
To make cheese grits, stir in about one cup of shredded cheese once the grits are cooked and the butter has melted. Sharp cheddar, Parmesan, or pepper jack all work beautifully. Add the cheese off the heat and stir until it is fully melted and the grits are smooth and creamy, then taste and adjust the salt.
Creamy grits are a versatile Southern side that pairs with almost anything. Top them with shrimp for shrimp and grits, serve them next to fried chicken, ribs, or pulled pork, or enjoy them at breakfast under a fried egg with bacon. They also make a cozy base for braised greens, sausage gravy, or a saucy stew.
Yes, you can make grits without heavy cream by using whole milk, half and half, or all chicken stock in its place. The grits will be a little lighter but still creamy, especially if you finish them with plenty of butter. For dairy free grits, cook them in stock and water and stir in a plant based butter at the end.
Looking for more Southern comfort food? Try our New Orleans BBQ shrimp and cheesy fried chicken next.
Serve our one pan chicken and vegetables over a scoop of these creamy grits to soak up the pan juices.
Looking for the ultimate Southern side? These ultra creamy cheesy grits are loaded with sharp cheddar and cream cheese.
The Best Creamy Grits Recipe
Ingredients
- 2 ⅓ cups heavy cream
- 2 cups unsalted chicken stock
- 1 cup white stone-ground grits not instant or quick cook
- ½ teaspoon black pepper
- ½ teaspoon kosher salt
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- 6 tablespoons salted butter plus more for serving
Instructions
- Add the cream, chicken stock, grits, pepper, salt, garlic powder, and onion powder to a dutch oven or large pot, and stir to combine.2 ⅓ cups heavy cream, 2 cups unsalted chicken stock, 1 cup white stone-ground grits , ½ teaspoon black pepper, ½ teaspoon kosher salt, ¼ teaspoon garlic powder, ¼ teaspoon onion powder
- Place the pot over medium-high heat and bring to a boil. Cover and reduce to low.
- Simmer for 20-25 minutes or to the time frame on the back of your grits packaging, frequently whisking until most of the liquid is absorbed.
- Add the butter and stir it in until melted. Serve immediately with more butter per portion if desired.6 tablespoons salted butter
Notes
- Whisk Often: Grits can settle at the bottom, so whisk every few minutes to prevent lumps.
- Watch the Heat: Start at medium-high heat to bring everything to a boil, then lower it to a low simmer for the rest of the cooking.
- Taste, Taste, Taste: Check for salt level along the way. Everyone’s preference is different, and some store-bought stocks are saltier than others.
- Consider a Lid: Covering your pot helps cook more evenly, but don’t forget to lift the lid to whisk every now and then!
- Experiment with Ratios: If you like yours thicker, reduce the liquid slightly. For a soupier texture, add more stock or cream.
- Don’t Rush: The best grits need a bit of time to become truly creamy. Even if the bag says they’re “quick,” let them rest for a minute or two after cooking.
Nutrition
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