Creamy Grits

Recipe: Creamy Grits

Grits are one of those dishes people either love or can’t stand. I believe that a good percentage of those in the latter category feel that way because they haven’t tasted good grits (the ones at Prime, for example). Like, maybe they were forced to endure bland, gritty, made-with-only-water grits, which I think is just mean.

Ingredients: Creamy Grits

Ingredients: serves apr. 4

  • 2 cups milk
  • 1/4 cup heavy cream
  • 1-2 tablespoons butter
  • 1/2 teaspoon salt
  • 1/2 cup yellow corn grits
  • 1/2 cup – 1 cup milk, reserved
  1. Bring the first four ingredients to a boil in a pot over medium high/high heat.
  2. I know the saying goes that a watched pot never boils, but WATCH THE POT. Milk goes from boiling to boiling over in a matter of seconds, and trust me, it is no fun cleaning burnt milk/cream from a cooktop.
  3. As soon as the milk/cream reaches a boil, remove the pot from the heat, stir in grits, and reduce heat to low, low, low.
  4. Place pot back on the heat source, and cover.
  5. Cook – stirring frequently and adding reserved milk as necessary – for 25 – 30 minutes*.

*The best advice I’ve gotten RE cooking grits: “You have to cook them like they’re not ‘quick’.” 🙂

Recipe: Creamy Grits 2

Optional Add-Ins: veggie or chicken broth (replace 1/2 cup of cooking milk with broth); shredded or grated cheese; cayenne pepper; fresh herbs

My fam loves grits paired with salmon cakes or shrimp. What are your favorite grits add-ins and parings?

Tags: × × ×


  1. Not much of a grits fan but maybe that’s because I ate it everyday of my life until I left home for college..:). This recipe sounds much better than the white stuff I’m used to…will try it with some fried fish very soon.

    • Joy and Sunshine says:

      Ha! I remember eating those “white” grits, too! Let me know if you like these creamier ones when you try the recipe 🙂

  2. Yes! I use quick grits but I promise I must cook and stir them for at least 25 minutes. I slowly add in water to make sure it doesn’t get to thick or too watery.

    I live for a good bowl of grits and I am one of those “weirdos” that eats sugar on my grits.

    We love to pair ours with fried salmon cakes as well. Tasty, quick dinner for sure.

    • Joy and Sunshine says:

      Exactly, Mimi! I think the key is slowly letting the grits absorb the liquid. I haven’t heard of grits + sugar… you’re schooling me with that one, lol!

  3. Catfish n grits is tonight’s dinner!!!

  4. I L-O-V-E grits. They are so yummy!

Leave a Reply

Your email address will not be published. Required fields are marked *