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.
What makes them so creamy? A whole lot of heavy cream, half-and-half, and butter.
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.
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. 🙂
Never Miss a Recipe. Follow Spicy Southern Kitchen on Pinterest and Facebook.
Creamiest Grits Ever
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
- Combine all ingredients EXCEPT grits in a Dutch oven. Bring to a simmer, stirring occasionally.
- Gradually whisk in grits. (Add them too quickly and they will clump.)
- Reduce heat to low and cook, stirring frequently, for 50 to 60 minutes.
- If grits get too thick add more water or half-and-half.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Cooking up a big southern breakfast? Try these Snickerdoodle Biscuits!
Be Sure To Try These Other Recipes For Grits
Disclosure: This post contains affiliate links.
Hi, I’m from Canada…..I make polenta using yellow corn meal………..are grits white corn ?
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.
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! 😆
Oh wow! No better way to finish off a pot of grits than with shrimp and cream sauce. Sounds like you had quite a feast! 🙂
My math is very poor. I don’t want to use water, just whole milk, cream and butter as they do at Thunderbird’s Cafe in McGahey’sville, VA. Sooo cold today in MA and need summer memories of VA.
I have 2 cups of stone ground grits. Is that –
2c. Grits
5c. Milk
2 1/2c. Cream
1 1/2 stks of Butter?
Making for company and 3 are strapping teen young men who can truly eat. Going to stir in some shredded Cabot cheddar at the end.
Please, are these the right measurements? Thank you!💜
I would love that shrimp recipe if you dont mind sharing😊
This recipe is phenomenal!! I made them for Mother’s Day brunch and everyone raved about them!!!! Making them again this weekend!!!
So happy everyone liked them Christian! Who knew grits could be so good, right?
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 !!!!
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.
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!!
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.
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.
I’ve never had grits before. Can yo believe it? ? But these look so creamy and delicious! Definitely have to try them sometime.
I’ve never made grits but I love ordering shrimp and grits at restaurants! These definitely look like the creamiest grits ever!
These grits look amazing! Serious comfort food.