Updated: September 17, 2026
These creamy Southern grits carry generations of family tradition and have simmered on our family stove for decades. With my mom’s Mississippi roots and my Savannah, GA upbringing, we’ve spent years perfecting this recipe. If there’s one thing I’ve learned, the secret to a good pot of grits is all in the creamy texture. Best of all, you only need a handful of simple ingredients and about 15 minutes to make them.
Want to Email This for Later?
Email this post to yourself and we’ll share more inspiration when it’s ready!
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.
Table of Contents
- WATCH: How to Make Southern Grits
- What Are Grits?
- What Do Southern Grits Taste Like?
- Ingredients for Mom’s Southern Grits
- How to Make Southern Grits
- Tips for the Creamiest Grits
- Recipe Variations
- What to Serve with Southern Style Grits
- FAQ
- How to Store this Southern Grits Recipe
- Recipe Card
- Southern-Style Grits Recipe
- Craving More?
WATCH: How to Make Southern Grits
Why you'll love this family favorite recipe!
- Rich & Creamy Texture: This recipe contains a mix of water, and two different types of milk, which creates a silky, creamy porridge consistency.
- Ready in 15 Minutes: You don’t need to spend all morning at the stove. These creamy grits come together in about 15 minutes using old-fashioned or 5-minute grits.
- 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!)
“My brother is super picky about grits but I made these and he raves about them! This recipe is soooo good and super easy to follow!”
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 grits: Ground finer so they cook much faster, usually in about 5 minutes.
- Instant grits: Precooked and dehydrated for the fastest preparation, but they tend to have a softer texture and less corn flavor. I don’t recommend these.
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. Cooking them slowly over low heat allows the grits to soften while still maintaining their texture. Adding butter, cream, and a pinch of salt gives them even more richness and flavor. These creamy grits are also the perfect base for the infamous Southern classic: shrimp and grits.
Ingredients for Mom’s Southern Grits
Below you will find a list of ingredients for this recipe. Detailed measurements can be found in the recipe card below.
- Old-Fashioned Grits – Old-fashioned grits give you that classic Southern texture, but 5-minute grits also work when you want something quicker.
- Whole Milk – Adds creaminess while helping create a smooth consistency.
- Heavy Cream – This is one of our family secrets to extra-creamy grits! It adds richness and gives the grits their velvety texture.
- Water – Helps balance the milk and heavy cream so the grits are creamy without becoming too heavy.
- Salted Butter – Adds richness, flavor, and that buttery finish every good bowl of grits needs.
- Salt – Grits need salt! Adding it while they cook seasons them from the inside instead of only seasoning the finished dish.
- Black Pepper – Optional, but a little freshly ground black pepper adds a nice savory finish.
How to Make Southern Grits
Below you will find step-by-step instructions with photos. Additional details can be found in the printable recipe card below.
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!
Tips for the Creamiest Grits
- Add the grits slowly. Pour the grits into the simmering liquid in a slow, steady stream while whisking. Adding them all at once is one of the easiest ways to end up with lumps.
- Keep whisking. Whisk the grits as they cook to keep them smooth and help create that creamy texture.
- Don’t skip the resting time. Once the grits finish cooking, cover the pot and let them rest for 5 minutes. They’ll continue absorbing the liquid and thicken as they sit.
- Adjust the consistency. Grits naturally thicken as they cool. If yours become thicker than you like, stir in a splash of warm milk or heavy cream until they reach your desired consistency.
- Season as you cook. Adding salt to the cooking liquid gives the grits flavor from the beginning. Taste again before serving and adjust if needed.
- Serve them warm. Grits are at their creamiest right after cooking. If they sit too long before serving, simply loosen them with a little milk or cream.
Recipe Variations
Once you have a creamy pot of Southern grits, there are plenty of ways to make them your own:
- Cheese Grits: Stir in freshly shredded sharp cheddar, smoked Gouda, Parmesan, or even a little cream cheese while the grits are still warm. Add the cheese gradually and stir until completely melted.
- Shrimp and Grits: Use these creamy grits as the base for shrimp and grits. Top them with seasoned sautéed shrimp and spoon some of the flavorful pan sauce over the grits before serving.
- Savory Grits: Top your grits with crumbled bacon, sausage, a fried egg, extra butter, freshly ground black pepper, or a combination of your favorites.
- Sweet Grits: Now, you already know this isn’t my preference, lol! But if you like your grits on the sweeter side, try adding a little brown sugar, honey, or maple syrup.
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 keep grits from getting too watery?
Start with the recommended amount of liquid and allow the grits time to thicken as they cook and rest. If they still seem too thin, cook them a little 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.
Are grits low carb?
As much as we would like for them to be, grits are not considered low carb since they’re made from ground corn and naturally contain a higher amount of carbohydrates. A single cup of cooked grits is roughly 30-35 grams of carbs, which makes them less ideal for low-carb or keto lifestyles.
Can you eat grits on a low carb diet?
Unfortunately grits typically aren’t a go-to on a low-carb diet, since they’re made from ground corn and naturally higher in carbohydrates. A standard serving can quickly use up most of a low-carb day’s allowance.
Are grits a Southern food?
Yes. Grits have a long history in Southern cooking and are especially common throughout the Southeastern United States, where they're served for breakfast and alongside savory dishes.
How to Store this Southern Grits Recipe
- Refrigerate: Store leftover grits in an airtight container for up to 4 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.
Recipe Card
Southern-Style Grits Recipe
Equipment
- Medium Saucepan (with lid)
Ingredients
- ½ cup Water
- 1 teaspoon Salt
- ½ cup Whole Milk, or 2% milk
- 1 cup Heavy Cream
- ¼ cup Salted Butter, (4 tablespoons)
- ½ cup Old-Fashioned 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 the saucepan from the heat. Cover and let the grits rest for another 5 minutes so they can continue to thicken.
- Before serving, stir the grits again until smooth and creamy. Adjust the consistency with a splash of warm milk or heavy cream if needed, then serve immediately with butter, black pepper, cheese, or your favorite toppings. Enjoy!
Notes
- Prevent Lumps: Slowly pour the grits into the simmering liquid while whisking continuously. Avoid adding them all at once.
- Consistency: Grits will continue to thicken as they rest and cool. If they become too thick, stir in a splash of warm milk or heavy cream until they reach your desired consistency.
- Cheese Grits: For cheesy grits, stir in freshly shredded sharp cheddar, smoked Gouda, Parmesan, or cream cheese after cooking.
- Seasoning: Taste the grits before serving and adjust the salt and black pepper as needed.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheating: Reheat slowly on the stovetop or in the microwave with a splash of milk or heavy cream to bring back the creamy texture.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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.
Thank you so much, Beth!
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.
They’re easier than you think! Once you try them, you will be addicted.
Your grits recipe write up makes me want to try that creamy bowl with butter and cheese first thing tomorrow morning.
I can’t wait for you to give these a try!
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.
Thank you!
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
You got this! Can’t wait for you to try!
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.
Welcome to the grits club! 🙂
My brother is super picky about grits but I made these and he raves about them! This recipe is soooo good and super easy to follow!
Thank you so much Morgan! So glad you and your brother enjoyed! 🙂