Southern-Style Grits Recipe

photo of southern style grits in a white bowl with butter on top

5 from 5 votes

Southern-Style Grits Recipe

Learn how to make the creamiest Southern grits with this recipe. This grits recipe uses old-fashioned grits or quick grits, water, salt, whole milk, butter, and heavy cream for a rich dish that’s a true Southern staple.

Cook Time15

Total Time15

Course: Breakfast

Cuisine: American, Southern

Servings:

Calories: 395kcal

Author: Elaine Lane

Equipment

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

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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!

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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.

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