These Creamy Grits are the ultimate comfort food—smooth, rich, and deeply satisfying. I love making them for breakfast, brunch, or as a base for something savory like shrimp, braised short ribs, or even roasted vegetables. They come together with just a few simple ingredients but offer so much flavor and warmth in every bite.
Why You’ll Love This Recipe
I love how creamy and versatile these grits are. The combination of milk and broth creates a rich base, while the butter makes them silky. I can keep them simple or stir in parmesan for extra flavor. They’re also a great canvas for everything from breakfast toppings to hearty main dishes.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
-
3 cups chicken stock, vegetable stock, or salted water
-
3 cups milk
-
1/3 cup butter, plus 1 tablespoon for finishing
-
1 1/2 teaspoons salt
-
1 1/2 cups quick grits
-
1 cup parmesan cheese (optional)
directions
I start by combining the chicken stock, milk, butter, and salt in a large pot. I bring the mixture to a low boil over medium-high heat, stirring frequently to prevent scorching.
Once it starts to bubble, I slowly whisk in the grits while stirring constantly to avoid lumps. Then I reduce the heat to low and continue whisking for about a minute.
I cover the pot and let the grits cook, stirring every 4–5 minutes and scraping the bottom to prevent sticking. I continue this for 25–30 minutes until the grits are thick, creamy, and tender.
Once done, I stir in the remaining tablespoon of butter. If I’m making cheese grits, I fold in the parmesan while the grits are still hot so it melts smoothly.
I serve the grits warm and sometimes top them with an extra pat of butter for good measure.
Servings and timing
-
Servings: 6 servings
-
Prep Time: 5 minutes
-
Cooking Time: 30 minutes
-
Total Time: 35 minutes
Variations
Sometimes I switch out the parmesan for sharp cheddar or gouda for a different flavor profile. I’ve also added a pinch of garlic powder or smoked paprika to the cooking liquid for a deeper savory taste. When I want a breakfast version, I top them with a poached egg, bacon, or sautéed greens.
storage/reheating
I store leftover grits in an airtight container in the fridge for up to 4 days. They thicken quite a bit as they cool, so when reheating, I add a splash of milk or broth and stir over low heat until creamy again. I don’t recommend freezing them, as the texture changes too much after thawing.
FAQs
What kind of grits should I use?
This recipe uses quick grits, which cook faster but still give a creamy texture. Stone-ground grits work too but need a longer cook time and more liquid.
Can I make them dairy-free?
Yes, I use unsweetened almond or oat milk and plant-based butter for a dairy-free version. They still turn out creamy and flavorful.
Are grits gluten-free?
Yes, grits are naturally gluten-free, but I always check the packaging to be sure they weren’t processed in a facility with gluten.
Can I make these ahead of time?
Yes, I make them in advance and reheat with extra liquid to loosen them up. They hold their flavor well.
What’s the best cheese to use for cheese grits?
I love using parmesan for a salty, nutty bite, but cheddar, gouda, or even cream cheese can be used for a creamier result.
Do I need to rinse grits before cooking?
No, rinsing isn’t necessary for quick grits. If I use stone-ground, I might rinse to remove some chaff, but it’s not required.
Can I use water instead of stock and milk?
Yes, but they’ll be less flavorful. I prefer at least one rich liquid—either broth or milk—for better depth.
How do I keep them from getting lumpy?
I whisk constantly when adding the grits to hot liquid and keep stirring regularly as they cook.
Can I serve these with shrimp?
Absolutely. I make them cheesy and serve them with sautéed shrimp, garlic, and a drizzle of lemon juice for a Southern-style meal.
What if they get too thick?
I just stir in more warm milk or broth until they reach the desired consistency.
Conclusion
These Creamy Grits are a Southern staple I never get tired of. They’re easy to make, endlessly customizable, and always comforting. Whether I’m making a batch for brunch or pairing them with something savory for dinner, they’re guaranteed to bring warmth and satisfaction to the table.
Print
Creamy Grits
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Side Dish
- Method: Stovetop
- Cuisine: Southern
- Diet: Vegetarian
Description
These Creamy Grits are a rich and comforting Southern classic, made with a blend of milk, broth, butter, and optional parmesan for a smooth, cheesy finish. Perfect for breakfast, brunch, or as a savory base for shrimp or braised meats.
Ingredients
- 3 cups chicken stock, vegetable stock, or salted water
- 3 cups milk
- 1/3 cup butter, plus 1 tablespoon for finishing
- 1 1/2 teaspoons salt
- 1 1/2 cups quick grits
- 1 cup parmesan cheese (optional)
Instructions
- In a large pot, combine chicken stock, milk, 1/3 cup butter, and salt. Bring to a low boil over medium-high heat, stirring frequently.
- Slowly whisk in the grits, stirring constantly to prevent lumps.
- Reduce heat to low and whisk for 1 minute.
- Cover the pot and stir every 4–5 minutes, scraping the bottom to prevent sticking or burning.
- Cook for 25–30 minutes, or until grits are thick and creamy.
- Stir in the remaining 1 tablespoon of butter.
- If making cheese grits, stir in parmesan cheese while grits are hot and fully cooked.
- Serve warm, topped with a pat of butter if desired.
Notes
- Use full-fat milk for the creamiest texture.
- Grits will continue to thicken as they cool—add a splash of warm milk or broth when reheating.
- For extra flavor, sauté garlic or shallots in butter before adding liquids.
- Customize with different cheeses like cheddar or gouda.
Nutrition
- Serving Size: 1 serving
- Calories: 310
- Sugar: 4g
- Sodium: 640mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 9g
- Cholesterol: 50mg
