These Southern-style grits carry generations of Southern tradition. With my mom’s Mississippi roots and my Savannah, GA upbringing, we’ve spent a lifetime perfecting the creamiest, most comforting bowl of grits. This is more than just a grits recipe, it’s a dish that’s been simmering on our family stove for decades, bringing warmth and love to every breakfast table.
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If you’ve only tried instant grits or quick-cooking grits from the grocery store, then you don’t know what you’re missing. This recipe uses old fashion grits, whole milk, and heavy cream for the best grits you’ll ever taste. Now, before you judge us, there’s nothing “healthy” about this recipe. But keep reading to discover one of the best pots of Southern comfort grits you’ll ever serve.
WATCH: How to Make Southern Style Grits
Why You’ll Love This Southern Style Grits Recipe
- Rich & Creamy Texture: This recipe contains a mix of water, and two different types of milk, which creates a silky, creamy porridge consistency.
- Authentic Southern Flavor: These grits are made the old fashioned way, no fancy herbs and seasoning. Just simple ingredients for a comforting breakfast dish.
- Beginner-Friendly: Never made grits before? This recipe is perfect if it’s your first time making grits, with simple steps and ingredients you already have at home.
- Versatile: You can serve these grits as savory (cheese grits, cheesy grits, topped with a fried egg or shrimp) or sweet (with brown sugar or honey). NOTE: (I am not a fan of sweet grits lol!)
What Are Grits?
Grits are a classic Southern staple made from ground corn that’s cooked low and slow into a creamy, cozy dish. You’ll see a few kinds at the grocery store:
- Stone-ground grits – Coarse, full of flavor, and worth the extra cooking time.
- Old-fashioned grits – A little smoother but still rich and hearty.
- Quick or instant grits – Easy to make but lighter on flavor.
- Hominy grits – Made from corn treated for a unique taste and texture.
Think of them as the South’s version of Italian polenta. They’re simple, versatile, and the perfect base for sweet or savory toppings.
What Do Southern Grits Taste Like?
One answer: GOODNESS. Southern grits are hearty, creamy, and rich with a subtle corn flavor from ground corn or coarse cornmeal. Cooking them slowly on low heat allows the grains to soften without turning mushy. By adding, butter, cream, and a pinch of salt, this gives them depth and balance. These creamy grits are the perfect base for the infamous shrimp and grits dish.
Ingredients for Mom’s Southern Style Grits
Here’s what you’ll need for this grits recipe (makes about 4 servings):
- ½ cup water
- 1 tsp salt
- ½ cup whole milk (or 2% milk)
- 1 cup heavy cream
- ¼ cup butter (or 4 tablespoons of butter)
- ½ cup plain old fashion grits or 5-minute grits
- Optional: Ground black pepper
How to Cook Southern Style Grits
Follow these easy steps for perfectly creamy results:
STEP 1: Heat liquids and butter: In a medium saucepan, add water, salt, milk, heavy cream, and butter. Heat and occasionally stir on medium heat until the butter melts and the mixture begins to simmer.
STEP 2: Add grits slowly: Upon simmer, reduce to low-medium heat. Slowly whisk and pour in the dry grits in a steady stream to prevent lumps. Continuously whisk ingredients for 5 minutes to help release starch and create a smooth texture. After 5 minutes, turn off heat.
STEP 3: Rest and serve: Remove grits from heat and allow them to rest covered for 5 minutes. During these remaining 5 minutes, the grits will thicken even more to your desired consistency.
STEP 4: Customize: Stir in cheddar cheese, more butter, or crumble bacon bits on top. Serve right away after brief rest and enjoy!
What to Serve with Southern Style Grits
- Classic shrimp: Turn them into a Southern classic with savory shrimp and more to create shrimp and grits
- Fried Fish: These grits pair beautifully with our Southern Style Fried Fish Recipe
- Cheesy grits: Add cheddar cheese for a rich twist
- Egg Bites: These grits go well with savory egg bites
FAQ
What are the different types of grits?
You’ll find instant grits, quick grits, quick-cooking grits, old fashioned grits, and stone ground grits. For this recipe, old fashion grits make the best grits with the most corn flavor.
How do you avoid too much liquid?
Follow this recipe’s cooking time closely and let the grits rest. If your grits seem thin, just cook a couple of times longer over low heat while stirring.
What’s the difference between grits and Italian polenta?
Both are made from coarse cornmeal, but polenta is typically yellow corn and has a slightly different grind.
How to Store this Southern Style Grits Recipe
- Refrigerate: Store leftover grits in an airtight container for up to 3 days.
- Reheat: Add a splash of milk and whisk to loosen them up.
- Do not freeze: Freezing changes the creamy texture and is not recommended.
Southern-Style Grits Recipe
Ingredients
- 1/2 cup Water
- 1 tsp Salt
- 1/2 cup Whole Milk or 2% milk
- 1 cup Heavy Cream
- 1/4 cup Salted Butter
- 1/2 cup Old Fashion Grits
- Optional: Ground Pepper
Instructions
- In a medium saucepan, add water, salt, milk, heavy cream, and butter. Heat and occasionally stir on medium heat until the butter melts and the mixture begins to simmer.
- Upon simmer, reduce to low-medium heat. Slowly whisk and pour in the dry grits in a steady stream to prevent lumps. Continuously whisk ingredients for 5 minutes to help release starch and create a smooth texture. After 5 minutes, turn off heat.
- Remove grits from heat and allow them to rest covered for 5 minutes. During these remaining 5 minutes, the grits will thicken even more to your desired consistency.
- Stir in cheddar cheese, more butter, or crumble bacon bits on top. Serve right away after brief rest and enjoy!
Video
Nutrition
Craving More?
Next time you’re in the mood for a southern comfort style breakfast, definitely make your family a pot of these creamy southern style grits. If you decide to give this a try, don’t forget to tag me on Instagram @elicitfolio so I can see your creations! Save this recipe to Pinterest to enjoy it again later.
I live in the south, and you nailed these grits! The texture is perfect. So many recipes out there are too thin. These are nice and thick.
We love grits in our home, but I must confess I have never made southern grits, and my family is from the south. These grits look delicious and thick, just right.
Your grits recipe write up makes me want to try that creamy bowl with butter and cheese first thing tomorrow morning.
Yes! You know what grits are supposed to be! I have seen so many grits out there that were soooo thin. Grits should be so thick you can practically eat them with a fork.
I love grits, but I never seem to make them right! Pinning to try next time! This looks like a recipe even I can follow! LOL
I’m a big fan of grits. I didn’t have them when I was a kid when I grew up in the north. But once I moved to Virginia I tried them and love it. I like putting honey in mine.