There’s nothing quite like a bowl of creamy grits to make you feel like you’re dining at the finest Southern restaurant, and the best part? You can make them right in your own kitchen! This creamy grits recipe is an absolute game-changer, combining simple ingredients into something truly luxurious and comforting.
I’ve been making grits for years, and I’ve finally perfected the technique to create the silkiest, most velvety texture you’ve ever experienced. The secret lies in the ratio of liquid to grits, the type of grits you choose, and most importantly, the patience and constant stirring that goes into creating this Southern classic.
What makes these grits so special is the combination of whole milk, heavy cream, and butter that transforms humble cornmeal into pure comfort in a bowl. Unlike quick grits that can turn out gummy or lumpy, this recipe uses stone-ground grits that cook low and slow, developing a depth of flavor that’s absolutely irresistible. Whether you’re serving them as a side dish for shrimp and grits, or as a base for your favorite proteins, these creamy grits will elevate any meal.
I love serving these grits alongside my Easy Chicken Alfredo Recipe for a decadent dinner, or pairing them with Best Shishito Peppers Recipe for something with a bit more bite. You can also top them with a rich Best Heavy Cream Alfredo Sauce Recipe for an even more indulgent experience.
The beauty of this recipe is its versatility. Once you’ve mastered the basic technique, you can customize your grits with cheese, herbs, or whatever proteins you prefer. I often make a double batch because they freeze beautifully, and there’s nothing better than having creamy grits ready to go for a quick weeknight dinner or an impressive brunch spread.
According to Bon Appétit’s creamy polenta recipe, the key to perfect grits is maintaining consistent heat and never rushing the cooking process. Similarly, Serious Eats emphasizes the importance of proper technique when working with cornmeal. I’ve incorporated these professional techniques into my recipe to ensure you get restaurant-quality results every single time.
The cooking process takes about 45 minutes, but most of that is just letting the grits do their thing while you stir occasionally. The active time is minimal, making this an achievable recipe even for busy weeknights. Once you taste these grits, you’ll understand why they’re such a beloved staple in Southern cuisine, and you’ll be making them again and again.
Ingredients
- 4 cups whole milk
- 2 cups vegetable or chicken broth
- 1 cup heavy cream
- 1 cup stone-ground cornmeal (polenta or grits)
- 6 tablespoons unsalted butter
- 1 teaspoon salt
- ½ teaspoon white pepper
- ½ teaspoon garlic powder
- ¼ teaspoon cayenne pepper (optional)
- 1 cup sharp cheddar cheese, shredded (optional)
- 2 tablespoons fresh chives, chopped (for garnish)
Instructions
- In a large, heavy-bottomed pot or Dutch oven, combine the whole milk, vegetable or chicken broth, and heavy cream. Bring the mixture to a gentle simmer over medium heat, stirring occasionally to ensure even heating and to prevent the dairy from scorching on the bottom.
- Once the liquid is simmering, slowly pour in the stone-ground cornmeal while whisking constantly with a wire whisk. This is crucial—adding the cornmeal slowly and whisking continuously prevents lumps from forming and ensures a smooth, creamy texture throughout the grits.
- Continue whisking until all the cornmeal is incorporated and the mixture is smooth, which should take about 2-3 minutes of constant whisking. You should have a pourable consistency at this point, similar to wet sand.
- Reduce the heat to low and add the salt, white pepper, garlic powder, and cayenne pepper if using. Stir well to distribute the seasonings evenly throughout the grits.
- Now comes the patience part: stir the grits frequently (every 5-10 minutes) for the next 40-45 minutes as they cook. The mixture will gradually thicken and become creamier as the cornmeal absorbs the liquid and releases its starches.
- About 10 minutes before the grits are done cooking, stir in the unsalted butter, a tablespoon at a time, allowing each piece to fully incorporate before adding the next. The butter will add richness and help create that luxurious, velvety texture.
- If using cheese, add it in the final 5 minutes of cooking, stirring constantly until it’s completely melted and distributed throughout the grits. Taste and adjust seasonings as needed—you may want to add more salt or pepper depending on the saltiness of your broth.
- The grits are finished when they have a smooth, creamy consistency that slowly spreads when spooned onto a plate, but isn’t quite liquid. If they seem too thick, whisk in a bit more warm milk or cream until you reach your desired consistency.
- Transfer the creamy grits to a serving dish or individual bowls, top with fresh chives, and serve immediately while still hot. Grits are best enjoyed fresh, but leftovers can be refrigerated for up to 3 days and reheated gently with additional cream.
Pro Tips
- Stone-ground grits are essential for this recipe—they take longer to cook than quick grits but develop significantly better flavor and texture. Look for them in specialty food stores or online.
- The key to avoiding lumpy grits is adding the cornmeal very slowly while whisking constantly. Don’t rush this step; it makes all the difference between smooth, creamy grits and disappointing clumpy ones.
- Constant stirring prevents the grits from sticking to the bottom of the pot and burning. Set a timer to remind yourself to stir every 10 minutes if needed.
- Use whole milk for the creamiest results. While you can substitute 2% or skim milk, the grits won’t be quite as luxurious.
- Adding butter at the end instead of at the beginning creates a more emulsified, creamy final product. The butter adds richness and helps achieve that restaurant-quality texture.
- These grits pair beautifully with shrimp, bacon, cheese, mushrooms, or roasted vegetables. They’re incredibly versatile for customization.
- Leftover grits can be spread on a parchment-lined baking sheet to cool completely, then cut into squares and pan-fried or grilled for a crispy exterior and creamy interior—a delicious way to use leftovers.
- The cooking time can vary slightly depending on your stove and the exact type of stone-ground grits you use. If they’re still too thick after 45 minutes, continue cooking and stirring until they reach your desired consistency.
- For an extra flavor boost, try using roasted vegetable broth instead of plain vegetable broth, or add fresh thyme, rosemary, or sage during cooking.
- These grits can be made ahead and reheated gently in a pot with additional cream or milk. Reheat low and slow, stirring frequently to prevent sticking.
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