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–+ servings
Grits in a pot with a platter of eggs, sausage and biscuits in the background.
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Southern Grits Recipe

Author: Nikki Lee
Servings: 6 servings
Prep Time 3 minutes
Cook Time 18 minutes
Total Time 21 minutes

Ingredients

  • 1 cup of old fashioned grits
  • 2 cups chicken broth or water (I highly recommend broth)
  • 2 cup heavy cream (can sub half & half or whole milk) Heavy cream makes them extra creamy
  • ½ to 1 teaspoon kosher salt or to taste
  • 3 tablespoons butter or to taste
  • Garnish with cracked black pepper

Instructions

  • In a heavy bottom saucepan, over medium-high heat, add chicken broth (or water), heavy cream and salt. Bring to a boil.
  • Slowly add in grits while whisking to avoid lumps.
  • Reduce to a simmer over medium-low heat, and whisk to stir. Add a lid and cook for 15-20, whisking occasionally to keep the grits from clumping.
  • Remove from the heat and stir in butter. Taste and then season with additional salt and pepper, if you like. Adjust thickness to your liking by adding in a little more broth/water or cream/milk.

Notes

RECIPE TIPS
    • Whisk While Adding Grits: Slowly whisk grits into the boiling liquid to prevent lumps. A steady whisk at the start makes for smooth, creamy grits.
    • Stir Occasionally While Simmering: Grits can stick to the bottom of the pot if left too long without stirring. Give them a good whisk or stir every 5 to 8 minutes to loosen any that may be settling. Take your time—rushing can lead to burned grits on the bottom.
    • Cook Low and Slow: Once the grits are in and the pot returns to a simmer, lower the heat. Gentle, slow cooking gives you the best texture.
    • Thickness: Grits will thicken up very quickly. At the end add more broth/water or cream/milk to get the consistency to your liking.
    • For Less Creamy Grits: Prefer a lighter texture? Use 3 cups of broth or water and 1 cup of cream or milk. Or go with all broth/water and finish with a splash of cream for richness.
    • Salt to Taste: Start with less salt and adjust at the end. For my family, 1 teaspoon of kosher salt with 3 tablespoons of real salted butter is just right, but everyone’s palate is different.
    • Adding Cheese: Cut back on the salt at first. Cheese adds its own saltiness, so season after stirring it in.

Nutrition

Serving: 1serving | Calories: 421kcal | Carbohydrates: 23g | Protein: 5g | Fat: 35g | Saturated Fat: 22g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.2g | Cholesterol: 106mg | Sodium: 745mg | Potassium: 127mg | Fiber: 0.4g | Sugar: 3g | Vitamin A: 1398IU | Vitamin C: 0.5mg | Calcium: 58mg | Iron: 0.4mg

Find it online:

www.soulfullymade.com/how-to-cook-grits/