Published by Scott Groth. 25 Comments
Maybe these should be called the best damn creamy grits ever. You are going tosmile from ear to ear when you taste these grits. They sometimes make me want to break out into song... seriously. You can't go wrong with good grits, cream, butter and beef stock.
This creamy grits recipe is: Gluten Free and loaded with flavor.
This recipe is getting posted up for my friend John. His family was visiting with us about six months ago and I made my famous creamy grits for him. The reaction was priceless. He said that they tasted better than his dad's... and his dad makesgrits every day. What a huge compliment.
These are some seriously creamy grits. That being said, these grits won't be nominated for any type of "healthy" award. They are decadent and scream comfort food from a mile away. There's no need to be afraid of cream and butter. Just enjoy the experience.
WHAT ARE GRITS?
Simply put, grits are medium or coarse ground cornmeal which has been boiled to a smooth consistency.
Grits are not made with fine ground cornmeal. Fine ground cornmeal does not yield the correct consistency or texture.
WHAT ARE QUICK GRITS?
Quick grits are also known as instant grits. Typically these are available in every grocery store in the section with the oatmeal and other hot cereals.
Instant grits have had the germ and the hull removed, which allows the grit to cook more quickly than regular cornmeal.
Quick grits do not have the depth of flavor or the consistency of regular cornmeal for a really satisfying bowl of grits.
WHAT ARE THE BEST GRITS TO BUY?
There are a lot of choices for grits out there. Here's a helpful guide to buying grits:
- Color: You will notice that the grits I used for this recipe are yellow corn grits. There are white grits and blue corn grits too. Whatever the color, they all cook the same.
- Grind:Make sure you get coarse ground grits. Fine ground cornmeal is not good for grits. It has the wrong texture.
- Quality: Buying good grits is important. You won't get rich, creamy grits from cheap cornmeal.
- GMO: Finding non-GMO grits is a good option.
- Instant:Avoid instant grits at all costs. They work in a pinch if you have a grit craving sneak up on you, but do not make good grits.
If you're looking for some good suggestions of grits to buy, I likePalmetto Farms White Stone Ground GritsandBob's Red Mill White Corn Grits. Here are someNon-GMO Purple Gritsand someBob's Red Mill Blue Cornmeal Grits. I'm also a huge fan of Anson Mills, which I get at Wegmans grocery store.
HOW TO COOK GRITS
You have to cook grits with love and patience. The more of both that you pour into these little ground bits of corn, the more they will love you back. I'm going to go through the exact steps in the recipe, but there are a couple things you need to know about cooking grits.
- Grits absorb a ton of liquid.One cup of grits will absorb 4 cups of liquid. The key to good grits is not to put all the liquid in at one time. Making good grits is a bit like making a good risotto. You just can't add all the liquid in at the beginning. We will start with the stock and butter, then add the grits. When the liquid has been absorbed and you see little grit eruptions in the pan, it's time to add the cream. Again, when the cream has been absorbed and you see little puffs of steam, we add in the water. It sounds crazy, but it works. Every time.
- Grits need a lot of time to get them right.About 45 minutes from start to finish. I know that they get creamy after about 20 minutes, but they don't achieve their full potential, flavor and creaminess until about 40 minutes. With such a long cook time and cream being added, you have to be pretty vigilant that they don't burn. Get out a good rubber spatula to be able to scrape the bottom of the pot.
- Grits expand.Make sure that you put them in a large enough pot! You have to remember that they need to be stirred as well. If the pot is too small, you'll have grits all over your stove which are hard to clean after they dry.
DO GRITS NEED CHEESE TO BE CREAMY?
If you don't want the cheese in these grits, just leave it out. They are completely delicious and creamy grits with or without the cheese! No need to change any of the other ingredients, just omit the cheese.
If you do want make CHEESY GRITS, make sure that you add the cheeseAFTER the heat has been turned off on the stove. So only add the cheese when the grits are fully cooked. The cheese will stickon the bottom of the pot almost instantly if it is still on the heat. Adding the cheese after you remove the pot from the stove will save you a TON of scrubbing.
Time to get busy with this creamy grits recipe.
LOOKING FOR SOME OTHER GREAT BREAKFAST IDEAS?
Here are some great recipes to try:
Heavenly Homemade Hash Browns
Broccoli Cheddar Frittata
Quiche Stuffed Zucchini
Sweet Fennel Sausage
Feisty Fajita Frittata
FINAL THOUGHTS ON THE CREAMY GRITS RECIPE:
I just love these grits. They always turn out perfect. If I was to put together my ultimate brunch, it would be these grits along with somesweet potato hashand somescrambled eggs with spicy broccoli. Or if I had some more time I would whip upsome somesage breakfast sausageand somecrispy bacon.
As a quick side note: I didn't add in pictures on the process today simply because it is just adding ingredients to the pan. My pictures of the little puffs of steam didn't turn out well, so just the finished shots are shown today. Maybe I'll get a video going on how to cook grits sometime soon.
Hopefully when you first taste these grits you have the same reaction that John did at my house. His reaction is one of the many reasons why I'd rather be a chef. Pure joy is something which is hard to deliver. Sometimes the right meal just makes the moment.
Yield: 4 servings
The Best Creamy Grits with Cheese
Super creamy grits will make you smile from ear to ear. Made with beef stock, cream and real butter for stick-to-your-ribs goodness.
Prep Time3 minutes
Cook Time45 minutes
Total Time48 minutes
Ingredients
- 2 Cups Beef Stock, Unsalted
- 4 tablespoon Organic Butter
- 1 Cup Ground Grits
- 1 teaspoon Kosher Salt
- 1 Cup Heavy Cream
- ½ Cup Water
- 1 Cup Shredded Cheddar
- Crumbled Bacon, optional topping
- Whole Kernel Corn, optional topping
Instructions
- Add the stock and the butter to a pot that will be large enough for the grits to expand. Turn the head to medium-high. When the butter begins to melt, add in the grits and salt. Stir well and reduce the heat to low.
- After about 12-15 minutes, the grits will start to release puffs of steam. Now is the time to add the cream. Stir well and continue to stir occasionally for the next 12-15 minutes. When the grits start talking again, add in the water. Stir to incorporate.
- Continue stirring occasionally for the next 10 minutes or so. The grits should be super creamy and delicious. Taste just to make sure.
- Turn off the heat. Add in the shredded cheddar and incorporate.
- Serve hot, topped with some shredded cheese, bacon crumbles and a bit of whole kernel corn. Enjoy!
Nutrition Information
Yield
4
Amount Per ServingCalories 581
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About Scott Groth
Scott Groth has gone from a burned out, overweight executive to a professional food blogger, chef, low carb + keto enthusiast. His style is fun, fresh, and family-friendly. Learn more about Scott in his bio, discover the story behind this blog, and learn about his incredible low-carb journey.
Reader Interactions
Comments
Melissa says
I've tried several grits recipes trying to recreate creamy restaurant style grits at home. I've finally found it! I used the Bob's Red Mill as you suggested and these grits came out sooooooo creamy. I didn't even need the cheese. This will defnintely be my go to recipe.Reply
Scott Groth says
Hi Melissa:
Grits are not a part of my diet now since I'm currently eating low-carb- but it's always a pleasure to see food making people happy.
Have a delightful day in the kitchen!
ScottReply
Vee says
My mum hates grits, so I never had them growing up. Then at twenty-something I had them at a country-style restaurant while on a trip in TN and fell in love. I've been trying to find something that would taste as good ever since and I think this might just do it! I can't wait!Reply
Scott Groth says
Hi Vee:
Thanks for checking out my creamy grits recipe- I really appreciate it! Did you get a chance to make it yet? My wife hated grits too before she tried these. A good grit recipe can change any grit hater into a supporter. Spread the love!
Take care-
ScottReply
Leah Pop says
I was looking at 6 different grit recipes when I came across yours. When I read "How to cook grits", I knew I found the correct recipe and closed all the other tabs. I grew up in the South and probably always had the instant grits that truly lived up to the name and made me never want them. About a year ago, I stopped in this café that was overpriced on everything except a side of cheddar grits... It blew my mind! I have been hunting for a recipe that could rival that soft, creamy, savory dish that couldn't possibly be grits. Thank you!Reply
Scott Groth says
Hi Leah:
Thanks for checking out the recipe. I have a lot of friends who ask me to make grits for them when they come and visit. This recipe will get you there. You just kinda have to zone out when you are adding in the butter and cream, knowing that it is not an everyday breakfast. So good. I made them yesterday for my daughter and I. So good. Hope you liked them!
Take care and enjoy-
ScottReply
Samantha Barkley says
Deliciously creamy grits. You are right to find the right grits. The instant ones will be nasty and gummy. Perfect recipe- reminds me of the deep south!Reply
Scott Groth says
Hi Samantha:
Glad to hear you enjoyed these and thank you for stopping by.
Hope you're having a delicious day in the kitchen!
ScottReply
Linda says
Just wondered what you thought about using chicken broth instead of beef broth?
Reply
Scott Groth says
Hi Linda:
Absolutely. I've used veggie stock, chicken, pork, beef- really any stock is going to be great. I just love the richness that the beef stock provides.
Hope this helps and thank you for asking.
Take care and happy cooking!
ScottReply
Robin says
I grew up on the instant grits, never really did care for them. Recently went to a Farm to Table restaurant while visiting in Eureka Springs, Arkansas and fell in love with this dish. Since I live outside of Chicago and of course can't go to this place again anytime soon, I combed the internet and decided to try this one. One word... WOW. I can't say thank you enough for publishing this. I make this for my family, I never have leftovers!Reply
Scott Groth says
Hey Robin,
This recipe is from way back when I was not eating low-carb. I am very happy to hear that you and your family love it and I hope you will try other delicious recipes that you find here and let me know the outcome.
Have a great day,
Scott.Reply
Rainey says
I want to start off by saying that I have never made grits before and making them intimidated me... until now. I followed your recipe and tips and they came out DELICIOUS!! The only things I did different was I used chicken broth instead of beef stock and I used medium ground grits, as I couldn't find course ground anywhere. This recipes is definitely not quick, but so good and well worth the wait!! Gives a whole new meaning to the saying, "kiss my grits!". Show yourself some love and make this TODAY!Reply
Scott Groth says
Hey Rainey,
It's definitely not one of the quick recipes but I'm extremely delighted that you decided to make it and enjoy its flavors and creaminess.
Hope you'll try some more recipes that you find appealing.
Thanks for stopping by. Have a great day!
ScottReply
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