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Learn How to Make Grits with this easy, creamy Southern recipe. In less than 30 minutes, you’ll have a delicious bowl of grits that are smooth, buttery, and just the right amount of comforting. Enjoy them savory or sweet with your favorite toppings.
5 Star Reviews ⭐️⭐️⭐️⭐️⭐️
“Love these grits. Plain or with cheese. I have them for brekfast, as a side dish and with shrimp…sooo good!!” – Eileen
“Made the grits directly from the recipe and it was delicious and creamy.” – D
“Yummy! I love grits and this recipe was so delicious! My husband and I enjoyed these grits for breakfast yesterday morning! Definitely making this again!” – Beth
Why I Love This Southern Recipe
I remember the first time that I had grits. I was middle school age and had stayed the night with some close family friends from Florida. She made grits, eggs, and bacon for breakfast and I fell in love. It was similar to cream of wheat but so much better! Now, if I am out to eat anywhere that serves grits, I always get them. My favorite is grits made with different kinds of cheeses. Recently, I had goat cheese grits and they were out of this world.
When I decided to make my own grits recipe, the texture and creaminess needed to be just right. I tested this version until it was up to par with the way I like them best. Grits can be tricky but I made this recipe easy to follow so they are perfect every time. I think you are going to love them too!
Grits are one of those comfort foods that can be enjoyed any time of day. They’re often served as a breakfast dish (hello, cheese and bacon!), but they also make a great side or even the base for a hearty dinner in one of my favorite recipes – Shrimp and Grits.
🩷 Emily
Ingredients You’ll Need
- Grits: You can use quick-cooking, instant, or stone-ground grits. I prefer stone-ground because they have more texture and flavor, but quick-cooking grits work too!
- Water: For cooking the grits.
- Milk or Cream: This is what makes the grits creamy. I use a mix of milk and water for the best consistency.
- Butter: For that rich, buttery finish.
- Salt: A pinch of salt is all you need to bring out the flavors.
Optional Toppings
- Cheese – sharp cheddar, Parmesan or Pecorino, smoked gouda, cream cheese or Boursin, goat cheese crumbles, or pepper jack.
- Protein Options – ham, bacon, sausage, shrimp, pulled pork, smoked salmon, steak, or eggs.
- Veggies – onions, peppers, tomatoes, grilled corn, sautéed mushrooms, collard greens or kale.
- Sweet toppings – butter and honey or maple syrup, brown sugar and cinnamon, sautéed apples or peaches, fresh berries and cream, toasted pecans, fig jam or apple butter.
- Sauces – Hot sauce, BBQ sauce, marinara, cheese sauce, gravies, or hollandaise.
How to Make Grits
- In a medium saucepan, combine 4 cups of water and 2 cups of milk (or half-and-half) and bring to a boil over medium-high heat. The mix of water and milk makes the grits creamy without being too heavy.
- Once the liquid is boiling, slowly pour in 1 cup of grits (I usually use stone-ground for a heartier texture). Stir right away to prevent any clumps. Then, lower the heat to a simmer.
- Let the grits cook for about 25-30 minutes, stirring occasionally. If you’re using stone-ground grits, they’ll need a little longer to cook than the quick ones. Keep an eye on them and stir every 5 minutes or so to make sure they don’t stick to the bottom of the pan.
- Once the grits are nice and thick, stir in 2 tablespoons of butter. Then, season with salt to taste. You can also add pepper, garlic powder, or even a splash of hot sauce if you like things spicy.
- For Cheesy Grits: add the cheese after grits are fully cooked but still hot. Add 4–6 oz (about 1–1½ cups) finely shredded cheese a handful at a time, stirring until melted before adding more. Thin with warm milk if needed.
- For Sweet Grits: stir in brown sugar or white sugar (both work great) until you reach desired sweetness. Add a tsp of vanilla and sprinkle with cinnamon and sugar.
Different Types of Grits
Not all grits are the same, and it can be a little confusing at first. Here’s a quick rundown of the most common types:
- Stone-Ground Grits: These are coarser and take longer to cook (about 30 minutes). They’re more rustic and full of flavor.
- Quick-Cooking Grits: These cook in just a few minutes, but they’re finer and may not be as creamy as stone-ground grits.
- Instant Grits: These are pre-cooked, so they cook in just a couple of minutes. They’re great if you’re in a rush but won’t be as rich as other types.
Recipe Tips
- Cook Them Longer Than the Box Says: Quick-cooking grits may only take 5-7 minutes to cook, but trust me—if you cook them a little longer (like 20-30 minutes), they’ll be so much creamier. Don’t rush it!
- Use Half Milk, Half Water: This combination gives you that perfect creamy texture without being too heavy. It makes a big difference!
- Stir Occasionally: Stirring helps prevent clumps and ensures the grits cook evenly.
- Adjust Consistency: If your grits are too thick, just add a splash more milk or water until they reach your desired texture.
Ways to Serve
- Shrimp and Grits: A Southern classic! Top your grits with sautéed shrimp and a flavorful sauce, like garlic butter or Cajun-style.
- Grits and Gravy: Serve your grits with mushroom or sausage gravy for a hearty, savory meal.
- Grits Bowl: Create a bowl with all your favorite toppings—eggs, sautéed veggies, cheese, and hot sauce!
- Grits Cakes: Form the grits into patties and pan-fry them until crispy. So delicious!
- Grits with BBQ: Grits pair perfectly with slow-cooked BBQ, like pulled pork or brisket.
- Grits and Fried Chicken: For the ultimate Southern comfort food, enjoy grits alongside crispy fried chicken.
Frequently Asked Questions
Usually for stone-ground grits, it is four cups of liquid to one cups of stone-ground grits. For this recipe, we use six cups of liquid (water and milk) for a cup and a half of grits. For quicker grits, you’ll need a bit less liquid.
The secret to a creamy texture is adding milk (or even heavy cream) along with water to the liquid mixture. That’s why we like to use half water, half milk for this recipe. We also suggest cooking longer than suggested on the box.
Grits themselves are low in fat and calories, but they’re high in carbohydrates. To make them healthier, use less butter and milk, or top them with veggies instead of cheese or bacon. You can also try using low-fat milk or plant-based milk for a lighter option.
Grits are a Southern staple made from yellow or white ground corn. They’ve been around for centuries and originally came from the Native American Muskogee tribe, who used ground corn to create a hearty, filling dish. Over time, this technique was adopted by European settlers in the South, and it became a staple of Southern cuisine. Today, grits are beloved across the U.S., especially in the South, where they’re considered a comfort food essential.
Grits are made from corn and are naturally gluten-free, but check labels for potential cross-contamination if needed.
Both are ground corn; grits typically use white or yellow dent corn and are ground a bit coarser, while polenta often uses flint corn and can cook to a slightly different texture.
Make Ahead and Storage
Making Ahead: You can make them ahead and re-heat them when ready to serve.
Storing: Store any leftover grits in an airtight container in the refrigerator for up to 3-4 days.
Reheating: If you’ve ever tried reheating grits, you might know that they can sometimes get a little dry. To keep your leftover grits creamy, just add a splash of milk or water when reheating. Stir constantly until they regain that smooth, velvety texture.
Freezing: You can, but texture is best fresh. If freezing, cool in portions, wrap well, and reheat with extra liquid, whisking to restore creaminess.
More Southern Recipes You’ll Love
If you’re a fan of Southern cuisine, you’ll want to check out these other delicious recipes:
- Southern Fried Chicken Sandwich
- Key Lime Pie
- Instant Pot Gumbo
- Shrimp Po Boys
- Beignets
- Easy Cake Mix Cornbread
- Corn Casserole
Now that you know how to make perfect grits, I hope you enjoy them as much as I do! Whether you go savory or sweet, this creamy grits recipe is sure to be a hit at your table. If you tried this recipe I’d love to hear how it turned out! Leave a rating and comment below. 💛
Creamy Grits Recipe
Equipment
- Large Sauce Pan
Ingredients
- 3 cups water
- 3 cups milk
- ¼ cup butter
- 1 ½ teaspoon salt
- 1 ½ cups quick grits
- 1 cup cheese (optional)
Instructions
- In a large pot add water, milk, butter, and salt. Bring to a low boil over medium-high heat while stirring frequently.
- Slowly pour in the grits while stirring constantly with a whisk. Turn heat to low and continue to whisk for one minute.
- Cover the pan with a lid and stir well every 4 to 5 minutes. Be sure to scrape all along the bottom of the pot to prevent the grits from sticking or burning.
- The grits are done when they reach a thick creamy consistency, it should take 25 to 30 minutes.
- Pour grits into a serving bowl and top with a slice of butter while hot.
Cheese Grits (Optional)
- Stir in a cup of your favorite kind of cheese when the grits are completely cooked and still hot.
We love these grits! Right before all the liquid is absorbed, we add in 2-3 eggs. This is known as ‘sunny grits’ in our house and is loved by all!
Thank you, Kelly! I’ll have to try sunny grits. Sounds delicious!
Love these grits. Plain or with cheese. I have them for brekfast, as a side dish and with shrimp…sooo good!!
Really good, especially under shrimp!
Love the video and love these grits!
Made the grits directly from the recipe and it was delicious and creamy.
No self-respecting Southerner ever put sugar in their grits.
To each their own!
I second the recommended “add topping after grits are done” I’ve found that putting other things in impairs the cooking of the grits to the desired texture.
So tasty and delicious! Thank you so much for sharing this grits recipe! Highly recommended! Will surely have this again!
I love oatmeal and porridge – so this looked right up my alley! It’s going to become a new breakfast staple at my home. YUMMY! I also love the cheese option. Such a great way to get in some extra protein.
Yummy! I love grits and this recipe was so delicious! My husband and I enjoyed these grits for breakfast yesterday morning! Definitely making this again!