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How To Make Creamy Southern Grits

Updated on September 4, 2014

Creamy Southern Grits

Grits are a fundamental Southern food and most people have never tried them. This recipe uses milk which makes the grit's a bit thicker and creamier. You can use this even if you are using the packaged grits, just replace the milk for the water.

Serve grits for breakfast with bacon and eggs or for supper with a roast. These creamy grits will go with any food from breakfast to dinner and anywhere in between.

And creamy grits can be reheated over low heat, stirring in a little hot milk or boiling water as needed to thin and served as a leftover the next morning.

Once you learn the basic steps to cooking grits, you can add them to so many other dishes. Grits do not have to be just for breakfast.

creamy southern grits
creamy southern grits

Creamy Southern Grits Recipe


2 cups water

2 cups milk

1 cup regular grits


¼ cup heavy cream

2 tablespoons butter

Heat the 2 cups of water and the milk in a heavy bottomed saucepan until just simmering.

Stir the grits into the simmering water and milk mixture. Cook, stirring often, until the grits are tender to the bite and have thickened to the consistency of thick oatmeal. As the grits thicken, stir them more often to keep them from sticking and scorching.

Season the grits generously with salt, and stir in the heavy cream and butter. Remove the grits from heat and let rest, covered, until ready to serve.

cheese garlic grits
cheese garlic grits

Garlic And Cheese Grits


6 cups water

2 teaspoons salt

1 1/2 cups grits

1/2 cup butter

3 eggs, well beaten

16 ounces shredded sharp Cheddar cheese

2 to 3 cloves garlic, finely minced

cayenne pepper to taste

Bring water and salt to a rolling boil; gradually stir in grits with fork. Cook, stirring constantly, until all water is absorbed. Stir in butter a tablespoon at a time; stir in the beaten eggs, working quickly so eggs will not cook before thoroughly blended into the grits, then stir in the shredded cheese, garlic and a little cayenne pepper. Put into a greased 2 1/2-quart casserole. Bake at 350° for 1 hour and 15 to 20 minutes.

Serves 8.

fried grits
fried grits

Fried Grits


2 cups grits, cooked

1/2 teaspoon salt

1/2 teaspoon baking powder

1 teaspoon flour

2 eggs, beaten

1/3 teaspoon pepper

1 teaspoon sugar

1/2 cup margarine

1/4 cup milk

3 eggs, beaten

canola oil

Cook grits according to package directions with 1/2 teaspoon baking powder added to the water. Stir in 2 beaten eggs. Add margarine, flour, and sugar. Mix well.

Cook 15 minutes more. Pour the grits mixture into a shallow baking dish to a thickness of about 3/4 inch. Cover with plastic wrap. Refrigerator overnight.

Cut grits into squares of desired size and sprinkle with salt and pepper.

Beat 3 eggs well and add 1/4 cup milk. Dip squares in egg mixture and fry in hot oil in a large iron skillet until golden brown. Turn only one time. Drain on paper towels and serve immediately.


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