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
