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. 🙂
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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
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This with Tony’s, grated cheddar, and sliced turkey sausage is the only way my husband will eat grits! He is 37 and I finally made grits he will eat!!
Creamy and very delicious! Thank you for your recipe.
I am NOT a grit eater. I’m a Northerner and was raised on cream of wheat. But as I’ve gotten older, my pallet has broadened. I saw this recipe and decided to make it for my very Southern family. It was a hit! I must say I will try the shrimp and grits recipe with these grits. The extra time involved was well worth it. Very creamy and delicious!😋
I have a large can of quick cooking grits I don’t want to waste, how much do I need to adjust liquid & cooking time to use them? I’m not an experienced grit cooker?
Just cook them using 1/2 water and 1/2 milk or cream. Don’t forget the salt or they will be flat. You will need to stir often
Enjoy with butter. As a child we added sugar. My dad called them Georgia ice cream.
Grits were good, but a little soupy. I think I’d reduce some water next time.
Best grits I ever had . Thanks for sharing this gem!
Last time I made grits, after the butter, I added a tblsp of soft cream cheese. Unbelievably delicious!
Cream cheese is one of the secret ingredients to grits. However, grits do not reheat – sad really.
Creamy is right! Best grits I have EVER had! My southern family loves them and requests them often! Thank you for a wonderful recipe!
Thank you very much, I really like your post
These really are the creamiest Grits!