Creamy Grits are a classic southern side dish often served with breakfast, brunch or dinner.
Pairs well with scrambled eggs, crisp bacon, shrimp and fried fish.
Creamy grits, delicious thick or thin, are hearty and packed with flavor.
You may also enjoy my recipe for Cheese Grits.
THE INGREDIENTS
This recipe is easy to make with a few ingredients:
5-Minute Grits, milk, unsalted butter (or margarine),
salt, and coarse ground black pepper.
The water for boiling the grits is not included in this list.
DISCLAIMER (NOT SPONSORED): I have not been paid to endorse pictured products. Delighted to share the ingredients I purchased and used to make this delicious recipe. All comments are my own.
HOW TO COOK GRITS
To obtain thoroughly cooked grits without the grainy texture, always boil the water, milk, unsalted butter (or margarine) and salt before adding dry grits.
After pouring dry grits into the hot liquid, quickly whisk the mixture together to break up small clumps.
After grits have cooked to desired consistency, taste a cooled sample.
If desired, add more salt and black pepper (if desired).
SERVING SUGGESTION
A bowl full of hot grits seasoned with melted butter, salt and ground black pepper.
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Creamy Grits
Ingredients
Method
- In a medium saucepan on top of the stove, pour in water, milk, unsalted butter (or margarine), and salt.
- Warm over medium-high heat until mixture is vigorously boiling. About 5 minutes.
- After mixture boils, reduce heat to low-medium. Pour in dry grits.
- Immediately stir together with a whisk or large spoon until clumps have broken apart and grits are smooth.
- Simmer over low-medium heat for 12 minutes or until desired consistency.
- THIN GRITS: Immediately remove from heat.
- THICK GRITS: Remove from heat after simmering 14 minutes. Allow grits to cool about 5 minutes. They will thicken as they cool.
- Remove cooked grits from heat. Taste a cooled sample. If desired, add more salt and season with ground black pepper.
- Serve HOT.
Hello Bev, grits are one of my favs to eat! You see, I grew up in NYC, and we never had grits, but always sweet rice, cornmeal mush, oatmeal or cream of wheat! Nevertheless I loved it! It was in high school, where a southern friend introduced me to grits! Now of coarse I loved them sweet, and still do! Thank you for this recipe, and really breaking it down for me. I really appreciate the how too’s, especially coming from a real southern cook!
Hi Sondra! Thank you for visiting my site. Delighted to know you appreciate the recipe and tips.