Creamy Southern Grits Recipe
I first tasted Creamy Southern grits at my late mother-in-law’s house in the USA. She made some for breakfast, and it took one spoonful for me to love it. It was creamy and really smooth; the butter flavor really kicked in, and although she didn’t add any chicken stock, you could call it magic but it tasted like it was cooked in chicken stock. What surprised me most was how familiar the grits tasted!
The grits reminded me of Arseeyah, a popular Emirati dish made with rice and chicken cooked together until thick with a slightly grainy texture. Arseeyah takes around two hours or more to prepare, while grits are ready in minutes, and guess what: I love Arseeyah too.
My mother-in-law cooked the grits longer than the package suggested, so although I am using 5-minute grits, I will cook them gently for 23 minutes just like she showed me. The extra cooking time gives me the soft, creamy consistency I remember enjoying at her breakfast table.
I like these grits with an omelet and cheese or sunny-side-up eggs, but they go so well with sharp flavors and textures, like smothered chicken, bacon, fried chicken, grilled chicken, and any seafood dish you can think of.
Ingredients You’ll Need
- Butter: Use good-quality butter. It’s one of the most important ingredients for flavor, especially when the recipe is this simple.
- 5-minute grits: My preferred choice for this recipe. They cook quickly, but I give them extra time to develop the creamy texture I enjoy.
- Water and milk: I use equal amounts. Milk gives the grits richness while water helps keep the flavor balanced.
- Salt: Add it to the liquid before the grits. I’ve found that seasoning them later doesn’t give me the same result.
How to Make Creamy Southern Grits
- Add the water, milk, and salt to a saucepan and bring to a boil.
- Slowly pour in the grits while stirring. Continue stirring for two minutes to prevent lumps.
- Reduce the heat to medium-low and partially cover the saucepan.
- Cook for about 23 minutes in total, stirring every two to three minutes so the grits don’t stick to the bottom.
- Turn off the heat and stir in the butter until melted. Serve hot.
My Tips for the Best Creamy Grits
Use 5-minute grits. I prefer their smoother texture over the slightly grainier old-fashioned grits I’ve tried. Old-fashioned grits can be delicious, but this recipe was developed with the 5-minute variety.
Give them more than five minutes. I learned to enjoy grits cooked longer than the package suggests. Gentle cooking and regular stirring give them the creamy consistency I love.
Season before cooking. Adding salt to the water and milk before the grits gives them better flavor throughout.
Choose your butter carefully. Good-quality butter adds richness and makes a noticeable difference. I stir it in after turning off the heat.
What to Serve With Southern Grits
I love these grits for breakfast with an omelet and cheese or sunny-side-up eggs. A little melted butter on top makes them even better.
They also go well with bacon, sausage, gravy, or shrimp. You can stir shredded cheese into the hot grits after turning off the heat for a cheesy version.
Delicious Variations
- Cheese grits: Stir in shredded sharp cheddar cheese while the grits are hot.
- Shrimp and grits: Top with buttery shrimp seasoned with garlic and Cajun spices.
- Bacon grits: Add crispy crumbled bacon for smoky flavor.
- Spicy grits: Stir in diced jalapeños or a dash of hot sauce.
- Extra rich grits: Add a splash of heavy cream before serving.
- Herb grits: Finish with chopped parsley or chives for freshness.
Frequently Asked Questions
Why cook 5-minute grits for 23 minutes?
This is how my late mother-in-law made it, and we all liked it. You don’t have to cook the grits for 23 minutes, but we like the consistency and texture they reach after that long.
Can I use old-fashioned grits?
I recommend using 5-minute grits for this particular recipe. Old-fashioned grits have a different texture and may require adjustments to the liquid and cooking time.
Can I reheat leftover grits?
Yes. Refrigerate the leftover grits in an airtight container for up to four days. When reheating them, add a splash of water or milk and reheat thoroughly to restore their creamy consistency.
⭐ Please Rate and Review
If you tried this creamy Southern grits recipe and enjoyed it, please leave a 5-star rating and a comment below. I’d love to hear how you served it!
Creamy Southern Grits
Ingredients
- 1 cup water
- 1 cup milk
- ¼ cup 5-minute grits
- Salt to taste
- 1 tablespoon good-quality butter
Instructions
- In a saucepan, combine the water, milk, and salt. Add black pepper if desired.
- Bring to a boil. Gradually add the grits while stirring, and continue stirring for two minutes.
- Reduce the heat to medium-low and partially cover the saucepan.
- Cook for about 23 minutes in total, stirring every two to three minutes to prevent the grits from sticking.
- Turn off the heat and stir in the butter until melted.
- Serve immediately with eggs, cheese, gravy, or your favorite toppings.
Notes
- This recipe uses 5-minute grits.
- Other varieties may require different cooking times and liquid amounts.
- The longer cooking time is intentional and produces the creamy texture I prefer.
- Stir regularly and reduce the heat if the grits begin sticking.
- If the grits become too thick, stir in a little warm milk or water.
- Good-quality butter makes a noticeable difference in the finished flavor.
Have never had grits…it looks so creamy..almost like mashed potatoes.
You are missing a lot, Angie 🙂 Grits is delicious!
I haven’t had grits since I left the South – now you’ve made me hungry. 🙂
Southern dishes are irresistible, I haven’t tried anything that I didn’t like yet!
Grits are non-existent here in the northeast unless we make them ourselves. Yours sound awesome 🙂
Mmmm, this looks so good. It’s been ages since I’ve had grits.
Well I am a southern girl and this TOTALLY made me want breakfast for dinner tonight, just so I can whip up some grits! Yum!
Ooh it looks so tasty! I have never tried grits before but it looks like something I would enjoy, yum x
This looks delicious. And I would imagine a very versatile side dish. Can’t wait to try!
I love southern cooking. I always stop by a local place when I’m down south. Love their breakfasts! Awesome share!
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I make good grits for the fam, but I don’t like them myself.
Because I eat cheese only on pizza, I think I’ll try the chicken variation
I’ve never had grits before. But your southern grits is making me really hungry right now.
Oh my gosh, one of my favorite breakfast dishes (and sometimes dinner). I haven’t made them like this before but I’ll try it next time.
Ok I have a confession: I’m southern and I don’t like grits! I’ve tried but I can’t! Your presentation of them looks really great though!
Not something I have much of but I do love it! Yours looks really awesome and you make it sound so easy!
I’ve never had grits – they are just not a popular dish where I’m from.
I have never heard of girts. I will google and see if anyone has veganised this! 😛
Thanks for the recipe. I love grits for breakfast but I haven’t tried this with gravy and shrimp before. This must be a good idea to try.
~ ONE SPORTY MOTHER
Wow! This is a classic recipe and it would be nice to learn how to make it. Thanks for sharing your recipe, I can’t wait to make it for the family.
It’s a simple dish and that’s what makes it beautiful. This is definitely something that I’d want to have for breakfast.
WOW! Very tempting and looks delicious
This is something new for me. I would try this recipe too at home 🙂
Yummy! I might have to make this!
I tried grits once and they were so nasty that I never was brave enough to try it again. This recipe looks very simple and super yummy though, so I’ll have to give grits another try!
I had a bad experience with grits too but never gave up and perfected it, hope you like my recipe 🙂