Smooth, creamy, delicious Southern-style grits — the perfect breakfast side.
Hello, PBJ’s — here’s a straightforward Southern-style grits recipe you’ll love. These grits are smooth, creamy, and deeply satisfying. I keep the ingredients simple to let the natural flavor shine. Grits themselves are mild, so a careful balance of seasoning is important: not a lot of different spices, but enough salt and pepper to bring out the richness from the dairy and butter.
I stick to salt and pepper for seasoning. The flavor mainly comes from the milk and butter, so there’s no need to overwhelm the grits with garlic powders or other heavy seasonings that can mask their character. If you prefer a lighter version, reduce or omit the butter, but a little butter makes them luxuriously rich.
How to Make Them Creamy
For truly creamy grits, I use milk — or better yet, half-and-half. Milk adds a silkiness and depth that water alone can’t deliver. Cooking covered over low heat and allowing a long, gentle simmer is essential. Ignore the quick-cook instructions on some boxes; 20 minutes rarely yields the silky texture you want. Give them time to soften and meld with the dairy.
My grandmother often simmered grits for 45 minutes, and the result was worth the wait: no gritty texture, just smooth, tender grits. Use half-and-half or a mix of cream and milk for the creamiest results. Be mindful not to overcook them — you want a creamy texture, not a mushy paste.
How to Avoid Lumps and Sticking
Preventing lumps and sticking takes attention. Whisk the grits for about 20 seconds every 15 minutes and keep them on low heat. Don’t leave them unattended for long — they can stick quickly. A heavy, nonstick pot helps, too. Regular, vigorous whisking while they simmer will keep them smooth and lump-free.
I use Quaker Old-Fashioned grits in the round container, and I find they produce reliable results, but you can use whichever old-fashioned grits you prefer. The key is the cooking method: slow, low, covered, with periodic whisking.
I grew up eating grits on weekend mornings. My father reserved them for Saturday or Sunday brunch, when he’d prepare a full spread: toast with butter and jelly, bacon and sausage, fluffy scrambled eggs, and a pot of creamy grits. Because grits require time, they weren’t practical on weekday mornings, but weekends were a treat.
Sometimes he served grits with fried fish, and occasionally he stirred in cheese — a delicious variation. Those weekend breakfasts left a lasting impression, and I hope this simple method helps you make grits you’ll be proud to serve.
Enjoy!
PBJ~
Creamy Buttery Old Fashioned Grits
5 Stars 4 Stars 3 Stars 2 Stars 1 Star
No reviews
- Author: PhillyboyJay
- Prep Time: 5 Mins
- Cook Time: 1 Hr 15 Mins
- Total Time: 1 Hr 20 Mins
- Yield: 4-6
- Category: Breakfast
- Cuisine: American
Description
Smooth, creamy, buttery Southern-style old-fashioned grits — the perfect complement to any breakfast.
Ingredients
- 1 Cup Quaker Old-Fashioned Grits
- 2–1/2 Cups Water
- 1–1/2 Cups Half & Half
- 1/4 Cup Butter
- 2 Tsps Salt
- 1/4 Tsp Pepper
Instructions
- Fill a small pot with the water and bring to a gentle boil over high heat for about 3 minutes.
- Reduce heat to medium-low and whisk in the grits for about 1 minute to combine.
- Cover the pot, leaving a small crack for steam, and simmer for 15 minutes.
- After 15 minutes, stir in the half-and-half, then continue to simmer on low for about an hour, whisking vigorously every 15 minutes to prevent lumps and sticking.
- When the grits are tender and creamy, stir in the butter, salt, and pepper. Whisk to combine and adjust seasoning to taste.
Nutrition
- Serving Size: 4-6
