Making Homemade Creamy Grits is easier than you may think! Made with stone-ground grits, butter, and cream, this recipe for creamy grits is the only recipe for grits you will ever need!
Looking for more classic southern recipes? Check out my recipes for Shrimp Boil, Southern Succotash, and Homemade Banana Pudding.
![Creamy Grits Recipe Bowl of cheese grits topped with butter.](https://amindfullmom.com/wp-content/uploads/2023/02/Creamy-Grits.jpg)
Homemade Creamy Grits Done Right
Homemade Grits are as much a part of southern cuisine as buttermilk biscuits. From serving alongside a dinner of grilled shrimp or blackened mahi mahi, to enjoying at breakfast with a side of homemade breakfast sausage and fruit salad, creamy grits are always a good idea!
But just like biscuits, grits are best made from scratch. Now don't go panicking! Creamy grits are easier to make than you may think!
With my grits recipe, that has been perfected after living in the south for over two decades, you can easily enjoy perfectly tender and creamy stone-ground grits with ease.
How to Make Creamy Grits
The following tips are provided to help you achieve perfect results. You will find the detailed instructions in the recipe card at the bottom of this post.
Select the Right Cooking Liquid
Unless you are planning to top your grits with sugar and/or fruit, I highly recommend simmering the grits in low-sodium store-bought or homemade chicken stock or vegetable broth, seasoned with minced garlic. The broth and garlic will infuse the grits with flavor as they cook!
Whisk Stone-Ground Grits Into Boiling Liquid
The best grits start with white or yellow stone-ground grits, not quick-cooking grits, and should be whisked slowly into the boiling liquid, to prevent lumps from forming.
![How to Make Grits Pouring Grits into simmering broth.](https://amindfullmom.com/wp-content/uploads/2023/02/How-To-Make-Grits.jpg)
Simmer Until Tender
The key to really good creamy grits, is to cook low and slow, but whisk often. I recommend removing the lid every 3-4 minutes, to whisk the grits vigorously. This is really important to keep the grits lump-free and uber smooth.
Add Butter & Cream
Finishing your grits with unsalted butter and heavy cream is a must for the creamiest of grits. If you don't have cream on hand, feel free to use whole milk in it's place. If desiring cheesy grits, which is never a bad thing, this is the time to add shredded cheese as well.
![The Best Grits Recipe Creamy Grits in large sauce pan with stone-ground yellow grits to side of pan.](https://amindfullmom.com/wp-content/uploads/2024/07/Creamy-Homemade-Grits-Recipe.jpg)
Serve Grits Immediately
Grits are best served immediately after preparation, as they become stiff and thick as they sit. As for how you serve them, they can be served at breakfast or as a side dish with entrees, like Instant Pot Pork Chops, Instant Pot Short Ribs, or Rotisserie Chicken.
![Cheesy grits recipe. Fork full of creamy cheese grits being dished out of a bowl of grits.](https://amindfullmom.com/wp-content/uploads/2024/07/Creamy-Grits.jpg)
∗ flavor modifications ∗
- Classic Plain Grits: Instead of simmering the grits in broth, use water and omit the cheese. Finish with salt, pepper, and a splash of cream.
- Ultra Creamy Grits: Use 2 cups of milk and 2 cups of broth to simmer the grits. Keep in mind that the milk can easily scald, so keep a close eye on the grits as they simmer and whisk frequently. Season with cheese, heavy cream, and salt and pepper as this recipe directs.
- Sweet Grits: Instead of broth, use water to simmer the grits. Once the grits are tender, stir in ¼ to ⅓ cup maple syrup or brown sugar, 4 tablespoons of butter, and 2 tablespoons of heavy cream.
- Cheese Grits: Add up to 1 cup of grated sharp cheddar cheese to the grits after they are tender. Keep in mind it is best to grate the cheese yourself, so that it melts smoothly into your grits. Pre-grated cheese is coated in anti-caking agents.
How to Store Grits
- Refrigerate: Allow the grits to cool, then transfer them to an airtight container. Store them in the refrigerator for up to 3 days.
- Reheat: To reheat, place the leftover grits in a heavy-bottomed saucepan with a splash of milk, stock, or water. Bring to a simmer over medium heat, whisking frequently, adding more liquid as needed, to allow the grits to loosen up and warm through.
FAQs on Homemade Grits
There is a wide variety of grits sold at most grocery stores. For this recipe, you can use white or yellow stone-ground grits, not products labeled cornmeal, polenta, quick-cooking grits, or instant grits. I have found it easier to find yellow corn grits at most grocery stores.
Washing grits refers to the process of soaking uncooked grits in water for at least 30 minutes and up to overnight. The hull will separate from the meal and float to the top of the water. Then you skim off the hull that floats on the surface of the water and discard it. The remaining meal needs to be strained over a fine-mesh strainer lined with cheesecloth and then cooked as directed. With most store-bought stone-ground grits on the market today, I personally find this step produces a lot of work for little change in texture.
Grits are naturally gluten-free. However, you MUST check your package to guarantee that they are labeled gluten-free, as some brands are manufactured in a way that has cross-contamination with gluten. You also want to ensure your stock/broth is gluten-free.
More Favorite Southern Inspired Recipes
- Old-Fashioned Peach Cobbler
- Instant Pot Jambalaya
- White Sausage Gravy
- Classic Shrimp Boil
- Instant Pot Shrimp Boil
- Homemade Cornbread
If you enjoyed this recipe for homemade creamy grits, I would love for you to leave a comment and review below.
![Bowl of creamy grits topped with 2 pats of butter.](https://amindfullmom.com/wp-content/uploads/2023/02/Creamy-Grits-with-Cheese-360x360.jpg)
Creamy Grits
Ingredients
- 4 cups low-sodium chicken stock, vegetable broth, or water *see notes
- 1 cup stone-ground white or yellow grits not polenta or instant grits
- 2 teaspoons minced garlic optional
- 4 tablespoons unsalted butter
- 2-4 tablespoons heavy cream
- 1 cup extra-sharp shredded cheddar cheese optional
- salt and pepper to taste
Instructions
- In a medium saucepan, bring the liquid of your choice to a boil over medium-high heat. Use broth for savory grits and water for sweet or plain grits.
- Once boiling, add the garlic if using, and slowly whisk in the grits.
- Reduce the heat to low and cover the pan with a tight-fitting lid. Remove the lid every couple of minutes to give the mixture a good whisk, which will prevent lumps from forming. Cook until the grits are tender and the liquid is mostly evaporated. This will take about 20-25 minutes. If your liquid evaporates before your grits are tender, add in ¼ cup more liquid as needed.
- Remove the saucepan from the heat and stir in the butter, cream, and cheese if using. Season with salt and pepper and serve immediately.
Elly69
I haven’t even made them yet but it’s Going to happen soon!!! I live in the south too.
You’re the only go-to online cooking advisor i need. Your posts & gmails are super great❤️
Kristen Chidsey
Aww, thank you so very much! I hope you enjoy the grits!
Monty
The very best grits I have ever made, thanks Kristen. I use grits by Palmetto Farms.
Kristen Chidsey
You are so welcome! Thanks for taking the time to leave a review and comment Monty!
Erin
With a few simple ingredients, you've created one tasty dish! Not from the south, and I still loved it!
Beth
Get in my belly! I just love grits especially cheesy grits! Such a tasty and filling breakfast or snack! I can’t wait to make these again!
Kristen Chidsey
Thanks for sharing Beth! I am so happy to hear you enjoyed this recipe for grits!
janet
literally the most southern and great tasting grits that I have found! thank you!
Kristen Chidsey
Now that is a compliment! Thanks Janet!
Natalie
Not sure why I don't make this more. It's really so good! It feels so good going down & is so comforting. Love the flavor & texture!
Kristen Chidsey
It is one of the more comforting meals Natalie! So happy to hear you enjoyed.
Stella
YUM!!!!!!
Marge Edwards
I can't wait to try this! I'm from Ca. & married a North Carolinian. I love shrimp & grits without pork. I have a bag of regular grits & have made it with freshly grated cheddar cheese. It was good. Your recipe looks so much better! Thanks for posting this.
Kristen Chidsey
You are so welcome. You can tell your spouse that this recipe is my kitchen right in North Carolina 😉 Enjoy!
María Marfil
I never knew how to cook grits; now, I now! Thank you! 👏🏼👏🏼👏🏼👏🏼👏🏼👏🏼👏🏼👏🏼👏🏼👏🏼👏🏼❤️
Kristen Chidsey
You are so welcome Maria!