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There’s something magical about a warm bowl of creamy, buttery grits. It’s like a welcoming hug from the South.
When you make Grits the right way, it’s a perfect bowl of goodness!!
Even though this is a classic southern dish, you don’t have to live in the Deep South to enjoy it. Whip it up with just a few simple ingredients.
If you’ve ever looked at the shelves in the grocery store, you might have noticed there are different types of grits: stone-ground grits, quick grits, or even instant grits.
While each has its purpose, today’s recipe uses white stone-ground grits, the best kind, haha! They have the best flavor.
Not to worry if you can’t find them—use whatever you have, and this grits recipe will still work out just fine.
One of the reasons I love grits is that they’re like a blank canvas. They’ll enhance any flavor you toss into them!
Whether you enjoy these grits as a side dish or add them to your breakfast plate, you’ll see why so many folks in southern cuisine absolutely adore them!
Some of our other favorite SOUTHERN RECIPES we have on our site include: Crispy Southern Fried Shrimp Recipe, Classic Southern Buttermilk Pie Recipe, and Southern Fried Okra Recipe.
WHY THIS RECIPE WORKS:
- The Magic Ratio of Grits to Liquid
Using the right parts liquid—including chicken stock and heavy cream—keeps your stone ground grits smooth and rich. This helps avoid lumps and that dreaded gritty texture at the bottom of the pot. - Low and Slow Cooking
By cooking them over low heat after an initial medium-high heat boil, you let the grains slowly absorb the hot liquid. - Plenty of Butter and Seasoning
A little butter—okay, maybe more than a little—goes a long way in making your old-fashioned grits taste incredible.
INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):
- Heavy cream
- Chicken stock
- White stone-ground grits
- Black pepper
- Kosher salt
- Garlic powder
- Onion powder
- Salted butter
HOW TO MAKE GRITS:
- Add the cream, chicken stock, grits, 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. 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.
FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:
WHAT KIND OF GRITS ARE THE BEST TO USE?
Many people love stone-ground grits because they have more flavor and a slightly coarse texture.
However, if all you have is quick grits or instant grits, you can still follow this recipe—just adjust the cooking time according to the package.
Don’t worry too much, there are lots of different ways to make white grits.
This one is just my favorite!
DO I HAVE TO USE CREAM?
No, you don’t have to use heavy cream if you prefer something lighter.
Some people swap in whole milk, more chicken broth (or chicken stock), or even water.
Just remember that cream adds extra richness and that classic buttery mouthfeel.
ANY ADDITIONS?
Looking to jazz up your creamy grits? Here are ten fun ideas:
- Cheesy Grits: Stir in a handful of sharp cheddar cheese or another melty favorite.
- Bacon Bits: Crispy bacon pieces add a salty crunch.
- Green Onions: Slice them thin for a little pop of color and mild onion flavor.
- Fried Egg: A runny yolk on top of hot grits is a game-changer.
- Sautéed Shrimp: Turn this recipe into a full meal with shrimp for a southern style classic.
- Roasted Vegetables: Broccoli, bell peppers, or zucchini give your bowl a healthy punch.
- Hot Sauce: A dash of your favorite spicy sauce can liven up any bowl.
- Fresh Herbs: Rosemary, thyme, or parsley can bring in a touch of earthy goodness.
- Caramelized Onions: Sweet onions cooked until golden brown can add a savory sweetness.
ANY SUBSTITUTIONS?
Need to switch something out? Try these six easy swaps:
- Chicken broth instead of chicken stock if that’s what you have on hand.
- Yellow grits or hominy grits for a fun color twist—just keep an eye on the texture.
- Water in place of stock if you’re out of broth, though you might want to add extra salt for flavor.
- Unsalted butter if you’re watching your salt intake (you can adjust the seasoning at the end).
- Coarse cornmeal if you can’t find the exact type of grits you want—just be sure to check for lumps as it cooks.
- Instant pot method: Some folks like to cook grits in a pressure cooker for speed, though you’ll need to follow a specific recipe card for that approach.
HOW TO STORE:
Refrigerator:
Place leftovers in an airtight container and store them in the fridge for up to 3 days.
When reheating, add a splash of water or milk to loosen them up if they’re too thick.
Freezer:
Freeze any extras in a freezer-safe container for up to 2 months.
Thaw in the fridge next day and warm them on the stove top or microwave.
Again, stir in a bit of hot water or milk if they’ve become too stiff.
DANA’S TIPS AND TRICKS:
- 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.
There you have it— Grits that’ll make you want to dance in your kitchen.
Whether you’re new to cooking grits or have been around them your whole life, this easy recipe brings together simple ingredients for a side dish that goes with just about any savory dishes.
If you like this recipe, you might also like:
The Best Creamy Buttery 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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