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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Can you do this just on an oven eye?
Excellent!
They should be on everyone’s “Bucket List” of foods to eat. Simply amazing!!!
These were amazing! Thanks for sharing.
My sister and I made this recipe for breakfast today for Mother’s Day. It was so delicious! So creamy and buttery 😋 Our family loved it! Definitely our go to recipe for grits.
Ok, these were seriously the best grits ever. This recipe was easy to follow and super delicious. I will definitely be making this again.
Listen y’all. My husband and I were raised in Charleston, SC, so we know good grits. These are amazing!!! My husband (who is not easily impressed) was raving about how great they were. He even said they were the best he’s ever eaten!?! Even better than is sweet great grandmother’s grits! I’ve never been able to make anything better than that woman, but finally after 17 years I made it happen!
Do I put the lid on the grits once they are in the pot? Or no lid? Thanks
No lid. I just keep an eye on them and let them simmer
Excellent! So creamy!
They were the best grits, believe it or not McDonald’s got good creamy grits, but this grits were awesome I mean the best grits I have ever ever ate. Real creamy and smooth, not gritty or lumpy.
Thank you.