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. 🙂
- 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
- 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.
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Cooking up a big southern breakfast? Try these Snickerdoodle Biscuits!
Be Sure To Try These Other Recipes For Grits
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