There’s nothing like a nice bowl of creamy grits to start the morning. Learn how to make rich and creamy grits every time following this method.
Full Recipe Ingredients/Instructions are available in the
recipe card at the bottom of the post.
You can find important tips/tricks in the
One of my favorite breakfast items is a nice side of creamy and well-seasoned grits. I like my grits creamy, with a little thickness, and salty. Some people like to add sugar which is cool if that’s what you like. I think we can all agree that creamy grits are the very best.
Before we get to the recipe, I’d like to establish some ingredients needed for the creamiest grits:
- Grits – You’ll find all kinds of grits in the market, but I suggest sticking with either old fashioned or stone ground grits for texture or flavor. They do take longer to cook but are worth the wait. If you’re in a hurry, quick cooking grits will do just fine. They won’t be as thick but still delicious. I don’t recommend instant grits if you’re looking for creamy grits.
- Heavy cream – my go to option for rich and creamy grits. Milk and half and half work too, but I prefer heavy cream. You can keep it dairy free by not adding any dairy, but the results won’t be as rich.
- Butter, Salt, and Pepper to add flavor.
Measurements: The measurements I use for grits are 4 cups liquid and 1 cup grits, give or take. The liquid can be whatever you choose and you can adjust your ratio of water and dairy. For example, for shrimp and grits, I go heavier on the cream to make the grits richer.
You can also sub chicken broth for the water but that’s best used for savory dishes, like blackened fish and grits.
How to make creamy grits
Gather your ingredients
Place water and heavy cream in a saucepan and bring to a gentle boil over medium-high heat.
Whisk in grits and reduce heat to low.
Cover and cook for the allotted time, depending on the kind of grits used, stirring occasionally with a spoon.
Season to taste with butter, salt, and pepper.
Serve with your favorite breakfast items and enjoy.
Frequently Asked Questions about Grits
Grits are coarsely ground grain that is often eaten in the Southern states for breakfast. Grits are cooked in liquid until softened. Some people choose to season their grits with salt and pepper while some opt for sugar. My household is split on this one.
Word on the street is you can if you cook them longer. However, I’ve had grits and oatmeal without milk or any kind of dairy. Dairy gives a richness that I tend to miss, so I make mine with dairy.
If you find your grits are thin, it may be that you’re using instant grits. Those tend to be thin while old-fashioned and stone-ground grits are often thicker, which is why they take longer to cook. You may also have too much thin liquid in comparison to grits.
Simply stir in about 1 cup of shredded cheese once the grits are finished cooking and removed from heat.
Make sure you use a heavy-bottomed pot or high-quality quart pan for your grits. Cheaper pot options tend to have thinner bottoms and may cause the grits to stick to the bottom of the pot.
You can also make grits in a pressure cooker, like this jalapeño cheddar grits recipe made in the pressure cooker.
Grits will thicken as they sit and even more if you chill them after cooking. To reheat, add a little milk or water and heat over low heat in a pot. You can also reheat them in the microwave, just add a little liquid before reheating.
Serve with these side options for a Southern Breakfast
How to make Creamy Grits
- 3 cups water
- 1 cup heavy cream
- 1 cup grits old fashion, stone ground recommended
- 2 Tablespoon unsalted butter
- salt and pepper to taste
- Place water and heavy cream in a saucepan and bring to a gentle boil over medium-high heat.
- Whisk in grits, reduce heat to low, and cover. Cook over low heat for 15-20 minutes, stirring occasionally.*
- The grits are done when the majority of liquid has been absorbed and the grits are nice and creamy.
- Remove from heat and stir
- Quick Cooking Grits: 5-7 minutes
- Old Fashioned Grits – 15-20 minutes
- Stone Ground Grits – 25-30 minutes