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  • Writer's pictureMelisha Meredith

The best creamy grits this side of heaven!

Updated: Oct 19, 2023


This is the Holy Grail of grits recipes.


Though I’m a Missouri girl, we had the pleasure of living in South Carolina for eight years and we fell in love with lots of southern food, including creamy, rich, hot grits.


Funny story, one of the very first times I had grits was in a buffet breakfast type of situation and I didn’t know what to do with them. So, I treated them like oatmeal and sweetened them… that was not the greatest decision I ever made. My new friends may have lovingly laughed at me!


After that, I had savory grits many times and loved them, so I had to learn how to make my own good ones. I say good ones, because there is such a thing as NOT good ones. The instant ones and the ones that are not seasoned -- just pass on those.


The recipe I’m sharing here is wonderful. You just need a handful of inexpensive ingredients that come together pretty quick.


I hope you give them a try! We’ll be having them for Christmas dinner.


Creamy Grits Recipe

Servings: 4-6


Ingredients:

  • 2 cups whole milk

  • 2 cups chicken broth

  • 1 teaspoon salt

  • 1 cup uncooked grits (not instant, stone ground organic recommended)

  • 4 Tablespoons unsalted butter

  • 1 cup heavy cream

  • 2 teaspoons ground black pepper

Directions:

  • Bring the milk and water to a soft boil in a heavy-bottomed saucepan, over medium heat.

  • Stir in the salt.

  • Slowly add the grits, stirring constantly.

  • When the grits begin to thicken, turn the heat down to low and simmer for 20-30 minutes.

  • Stir often to prevent the grits from scorching.

  • Add the butter and cream, stir to incorporate; simmer for a few more minutes.

  • Stir in the pepper, adjust salt if needed.

  • Serve immediately for best results or keep warm, covered.


Notes:

For optimal nutrition, use raw milk, bone broth, organic grits, grass-fed butter and raw cream.

If the grits are too thick, add in more cream or broth. Grits solidify as they cool, they will get thicker once they are plated. Some people like cheese on top, but I prefer them without.


Try them for breakfast with your eggs or make shrimp and grits!


We hope you enjoy them as much as our family does. Let us know what you think!


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