Go Back
A Spoonful of Cheesy Grits with Creole Seasoning in The Background

Perfect Creamy Southern Grits Recipe

Grits are humble yet versatile—a dish deeply rooted in Southern cuisine but adaptable to any palate. Whether you like them creamy, cheesy, savory, or even sweet, there’s a way to cook grits that will have you coming back for more.
Print Recipe Pin Recipe
Prep Time 5 minutes
Course Side Dish
Cuisine Southern
Servings 4
Calories 250 kcal

Equipment

  • Medium saucepan
  • Whisk
  • Wooden spoon
  • Measuring cups and spoons
  • Ladle (for adding extra liquid if needed)

Ingredients
  

Basic Grits Ingredients

  • 1 cup grits (stone-ground for best flavor, but quick grits work too)
  • 4 cups liquid (a mix of water, broth, and/or milk for extra richness)
  • 1 tsp salt
  • 2 tbsp butter

Optional Flavor Boosters

  • ½ cup cheese (cheddar, gouda, or parmesan)
  • ½ tsp black pepper or smoked paprika
  • 1 clove garlic, minced
  • ½ tsp cayenne or hot sauce
  • 1 tbsp chopped fresh herbs (parsley, chives, or thyme)

Instructions
 

  • Choose Your Liquid and Heat the Liquid
    Water is fine, but for more flavorful grits, use a mix of milk and broth.
    For ultra-creamy grits: Use 2 cups chicken broth + 2 cups whole milk.
    For a dairy-free version: Use coconut or almond milk for a subtle sweetness.
    In a medium saucepan, heat the liquid over medium heat until it reaches a gentle simmer.
    Avoid a rolling boil, as it can cause clumping when the grits are added.
  • Slowly Add the Grits
    Slowly whisk in the grits to prevent lumps from forming.
    Reduce the heat to low, as grits need gentle cooking.
    A Person Whisks a Pot of Grits on A Stovetop
  • Stir, Stir, Stir
    Stir every couple of minutes using a wooden spoon or whisk.
    For quick grits, cook for about 10-15 minutes.
    For stone-ground grits, cook for 30-40 minutes, stirring occasionally.
    If the grits become too thick, add more warm liquid ½ cup at a time.
  • Add Butter and Seasonings
    Once the grits are tender, remove from heat.
    Stir in butter, salt, and any additional seasonings.
    If using cheese, stir it in at the end so it melts smoothly.
    A Hand Holds a Small Bowl of Seasonings Over a Pot of Simmering Milk for Grits
  • Let Them Rest Before Serving
    Allow the grits to sit for 5 minutes before serving—this helps them thicken naturally.
    Give them one final stir and serve warm!

Video

Notes

Cooking Tips

  • Toast the grits first – Lightly toast the dry grits in a pan before cooking to deepen their corn flavor.
  • Use a double boiler – For extra creamy grits, cook them over indirect heat.
  • Add butter at the end – Stirring in butter at the last moment gives a richer taste.
  • Make ahead – Grits thicken as they sit. Reheat them with extra milk or broth to restore their consistency.
  • Avoid too much baking soda – Some recipes use a pinch for softness, but too much ruins the flavor.
  • For ultra-creamy grits, use half-and-half instead of milk and broth.
Keyword Cheesy Grits, Easy Recipes, Grits, Side Dish, Southern Food