Creamiest Grits Ever

These are the creamiest grits you'll ever eat!

 

These grits are undoubtedly the creamiest grits ever. So rich and smooth and thick. One bite and you’ll think you’ve died and gone to grit heaven.

Creamiest Grits ever!

What makes them so creamy? A whole lot of heavy cream, half-and-half, and butter.

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These are the creamiest grits you'll ever eat!

 

Yes, all that creaminess comes at a price. You wouldn’t want these grits to be your regular breakfast grits.

But when you want to serve something super extraordinary and decadent, this recipe fits the bill. They totally remind me of the grits at the The Perfect Pig in  Seagrove Beach, Florida. They have completely awesome breakfast food if you are ever in the area.

These are the creamiest grits ever!

 

To get the super creamy and smooth texture, you really must use stone-ground grits. You can find them at specialty food stores or order them online. I’m always very happy with Palmetto Grits which are available on Amazon. Stone-ground grits are very perishable and should be stored in your freezer. They take much longer to cook, almost and hour to cook fully, but the extra time is so worth it.

These creamy grits go wonderfully with a big southern breakfast of eggs, biscuits, and bacon.  🙂

These are the creamiest grits you'll ever eat!

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5 from 10 votes
These are the creamiest grits you'll ever eat!
Creamiest Grits Ever
Prep Time
5 mins
Cook Time
1 hr
Total Time
1 hr 5 mins
 

These grits are the creamiest, richest, smoothest grits you've ever tasted!

Course: Breakfast
Cuisine: Southern
Servings: 8 servings
Calories: 435 kcal
Author: Christin Mahrlig
Ingredients
  • 2 cups heavy cream
  • 1 1/2 cups half-and-half
  • 3 1/2 cups water
  • 1 stick butter
  • 2 teaspoons salt
  • 1 1/2 cups stone ground grits
Instructions
  1. Combine all ingredients EXCEPT grits in a Dutch oven. Bring to a simmer, stirring occasionally.
  2. Gradually whisk in grits. (Add them too quickly and they will clump.)
  3. Reduce heat to low and cook, stirring frequently, for 50 to 60 minutes.
  4. If grits get too thick add more water or half-and-half.
Nutrition Facts
Creamiest Grits Ever
Amount Per Serving
Calories 435
* Percent Daily Values are based on a 2000 calorie diet.

Cooking up a big southern breakfast? Try these Snickerdoodle Biscuits!

Be Sure To Try These Other Recipes For Grits

Slow Cooker Grits

Crock Pot Grits

Grits Fritters with Bacon and Cheese and a Pepper Jelly Dipping Sauce

Grits Fritters

Disclosure: This post contains affiliate links.

31 thoughts on “Creamiest Grits Ever

  1. Creamy is right! Best grits I have EVER had! My southern family loves them and requests them often! Thank you for a wonderful recipe!

  2. ORDERED fish and grits in restaurant and raved about them being both thick and creamy so thank 4 the recipe. Gonna try 4 Sunday lunch tomorrow.

  3. My secret is out except it has been years since I made them on the stove. I cook nothing but grits and rice
    In the Microwave!!!! I use the rice setting and plenty of can milk if they don’t have heavy cream. The game it’s are so good, if and I do mean if there are leftovers the are eaten cold!!!

      1. I’ve been doing grits (and rice) in the microwave for years….I always use cream and butter in them that’s the secret to smooth and creamy grits.

    1. Grits can be made from either yellow or white corn. Polenta and grits are very, very similar. It is my understanding that the breed of corn used is very differentthough. The type polenta is made from holds it’s texture more. There are also differences in how they are milled.

  4. Thought I would chime in. I’m a grit specialist, lol, and I love your recipe. Made them tonight using regular quick grits (no stone ground on hand today) and just cooked them very slow. Topped them off with a great shrimp and cream sauce involving sun dried tomato, spinach, shallot, parm, Italian herbs, and of course, more cream!

    I’ve always made my grits with cream and milk, and sometimes chicken broth for a dish such as above, but your measurements were great, and most helpful. You know your stuff. Who makes a pot of grits without using an entire stick of butter! 😆

  5. This recipe is phenomenal!! I made them for Mother’s Day brunch and everyone raved about them!!!! Making them again this weekend!!!

  6. Not to bad but if you want them really creamy add the grits before the water boils. It gets rid of the grainy feel of grits. Try it !!!!

    1. We have a condo at Beachcrest on 30a so we eat at all the restaurants down there. Were you referring to the other grits place as Southern Cafe or Bud and Alley’s? Recently had scallops at B & A’s. They were served over the most delicious grits I’ve ever had! The waiter said they had Parmesan cheese and cream cheese in them. Looked for the recipe online and came across the Perfect Pig recipe. Will be making it this morning.

  7. Must be something in the air that makes Seagrove, Rosemary and the rest of 30A special, cuz there’s another place there that has awesome grits too!! These are saved for this weekends breakfast…wow they look incredible!!! Thank you for the recipe!!

  8. I absolutely love grits, but I hate to admit that I’ve never bought stone-ground grits! I must change that. These grits look amazing! My husband would think he’d died and gone to heaven.

  9. I like grits. I like thick grits more than I like soupy grits, but I would eat soupy grits if offered. I like cold grits. I like grits that have come to room temperature and are solid. I also like to take that solid brick of grits and cut into pieces and pan fry the pieces. I just like grits, any way. I like them with cheese, I like them plain. I just like them.

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