This grits recipe comes from Chef Richard, who’s spent over 20 years perfecting it in Southern kitchens. The result is the creamiest, most flavorful bowl of grits you’ll ever make.
Grits are a classic Southern dish made from coarsely ground corn. If you’re new to them, think of the texture as similar to creamy polenta or oatmeal. They’re perfect as a side dish or for breakfast. I love them with poached eggs, bacon, or sausage, but they’re also incredible topped with shrimp for a classic shrimp and grits.
To make Chef Richard’s Southern-style grits, use a 1:4 ratio of grits to liquid and don’t skip the butter. A splash of cream makes them extra rich, and if you’d like to add cheese, see my tips in the recipe below.
Key Ingredients
- Stone-ground grits: We prefer these for the best flavor and texture. They become really creamy. I’ve used Bob’s Red Mill in our photos and video.
- Chicken stock or water: Stock adds a lot of flavor and works really well when you are making grits for dinner. If you’re making them for breakfast, water may be all you need.
- Butter: My college roommate Jodi (who grew up eating Southern grits) swore by the power of butter in grits. Trust me, it’s not optional!
- Cream: Add a splash of cream for the creamiest grits.
- Salt and pepper: Salt brings out the flavor, so taste and adjust until it really pops. Don’t be shy with the pepper. It adds just the right amount of warmth and bite (a trick from both Jodi and Chef Richard).
Find the full recipe with measurements below.
How to Make the Best Grits
Tip 1: Keep whisking to prevent lumps. Bring your liquid to a boil before adding the grits. Slowly whisk the grits into the boiling liquid in a steady stream, then continue whisking for about 2 minutes, which helps prevent lumps and makes your grits super creamy.
Tip 2: Use low heat. After adding salt, pepper, butter, and cream, reduce the heat to low and let the grits simmer gently for about 20 minutes (possibly longer depending on the brand). Whisk occasionally as they cook. Low heat keeps splatters to a minimum and gives you perfectly creamy grits.
Tip 3: Adjust the thickness. Grits naturally thicken as they sit. If they get too thick, stir in a splash of hot liquid until they’re smooth again. If they’re too thin, keep simmering uncovered until some of the liquid evaporates.
Serving Suggestions
I love grits for breakfast. Top them with eggs. I love poached eggs, but fried or scrambled eggs work, too. You can also add some cooked bacon or sausage. Grits are usually kept for savory dishes, but I know many people who love adding something sweet like honey butter, apple butter, or brown sugar.
One of the most classic grits dishes is shrimp and grits, which has perfectly cooked shrimp and a savory spiced sauce (it’s pretty delicious). I also love them topped with these delicious red wine braised beef short ribs.
Grits also make an excellent side dish. They are super versatile and work nicely alongside grilled chicken, meats, fish like salmon, or cooked vegetables like sautéed greens. I also love them with these hot honey chicken meatballs.
The Best Grits We've Made
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These creamy homemade grits are delicious. Use stock for savory dishes and water for sweet. I love using stone-ground grits in our recipe, which are known for their rich corn flavor and slightly coarser texture.
Grits are similar to polenta or porridge made from coarsely ground corn (often dried hominy). They are a classic Southern dish with a creamy texture and a mild corn flavor.
Watch Us Make the Recipe
You Will Need
1 cup stone-ground grits (165g)
4 cups chicken or vegetable stock, try homemade chicken stock or veggie stock (945ml)
4 tablespoons unsalted butter (55g)
¼ cup heavy cream (60ml)
¾ teaspoon fine sea salt
¼ teaspoon fresh ground black pepper
Directions
1Bring the stock to a boil in a medium saucepan over medium heat. Stir in the grits, then keep whisking for 2 minutes to avoid clumping.
2When they begin to thicken, reduce the heat to a low simmer (helps to prevent splattering). Whisk in the butter, cream, salt, and pepper.
3Continue to cook at a very low simmer until thickened, whisking occasionally. Expect a cooking time around 20 minutes, depending on the brand and how coarsely your grits are ground (see tips). Continue simmering on low if they need to thicken further. The longer you keep them on the heat, the more they thicken.
Adam and Joanne's Tips
- Cook time varies by brand: We used Bob’s Red Mill in the photos and video, and they took 20 minutes. Larger ground grits, like Anson Mills will need longer to cook, same with Marsh Hen Mill, formerly Geechie Boy Mill. Watch for them to be cooked and tender with some structure left, if they are mushy, you’ve cooked them too long.
- Storing: Cooked grits can be stored in an airtight container in the fridge for up to 1 week or frozen for up to 3 months. Thaw overnight in the refrigerator before reheating. You can reheat the grits on the stove over low heat. You may need to add a splash of liquid to make them creamy again.
- How to make cheese grits: Stir in your favorite shredded cheese at the end of cooking for cheesy grits (use ½ cup to 1 cup). I especially love sharp white cheddar, parmesan, or smoked Gouda. Some of our readers have also suggested cream cheese in grits.
- Non-savory dishes: Use water instead of stock when serving with sweeter items like brown sugar, honey, or fruits.
- The nutrition facts provided below are estimates.
Have made this 3 times now and just love it. I’ll wake up in the middle of the night and while trying to fall back asleep and I’ll think of making it in the morning and there goes the rest of the night as I anticipating it so much. Always top with a poached egg and always go in heavy (is there any other way?) with cheese. My go to cheese for this is Pecorino Romano and/or Havarti.
Thank you. I sloe stirred the whole time because I did nit have a whisk. I useda bit less meal just because of the time it took to sprinkle it in and I used just a bit of butter but my husband Loved it and I love you. Thank you for teaching me to make grits.
I love putting garlic powder and goat cheese in grits then top blacken n shrimp or scallops or chicken ..then leftover grits , spray nonstick to a drinking glass fill/ pack glass with the grits cover refrigerator overnight .. comes out of the glass like a log then slice it and then friy golden brown in the skillet and then serve with eggs over easy soo yummy !
That’s a brilliant idea. I’ll be trying it soon!
So good! Made double for a baby shower brunch and it was almost gone! Will make again
Thank you so much for this recipe!! All these years, and I’ve never perfected grits. Anytime I had to cook grits, I was quite frankly intimidated because I could never get it right….until now! And the chicken stock takes it to another level. Now my grits are requested thanks to you!
Yay! We are thrilled you found us and so happy you love the recipe 🙂
I followed the recipe and had a delicious dinner of shrimp with grits plus steamed asparagus!! Delicious
I saw this recipe on Instagram. My family is a cheesy grits family but I knew I wanted to try this when I saw this. I warned my husband that these weren’t going to be cheese grits and he asked if he could put cheese in his. I urged him to try it as served. My entire family loved them. No cheese added. And I stood at the stove and ate the last 5 bites or so from the pan while we were cleaning up.
These were so easy to make. I added some shredded smoked gouda at the end and served them with braised beef for Christmas. They had a very good smooth texture.
I’ve never been able to cook grits, something was always wrong never done but, I tried this recipe and they were soooo good Thank you. can’t wait for Xmas morning to cook them for the family brunch
It tasted good.👍
I have not had grits often, but I must say, this is the best recipe I have ever tried. I do believe the chicken stock added so much flavor and I’m so glad I didn’t omit the cream and butter. So, so good. It was the first time my adult son tried grits and he said he would “definitely eat that again”. Thank you for the delicious recipe.
I would love to make this recipe of the grits but I need to know what CREAM was used? I really don’t want to mess this recipe up because it looks so good. Can someone please help me? Thanks you for your time & effort!
Hi Toniza, I use whipping cream or heavy cream. Half and half is also great.
I use to say I didn’t like grits. Truth is I never had really tried them. My husband fixed some, with salt pepper and cheddar cheese. Well I would keep asking for another spoon full. That was yrs ago. Lately I’ve been wanting grits. This recipe made the BEST GRITS EVERRRR!!! I’ve had other grits , but I’m telling you, the stick ( I used chicken stock ) that’s what really made the difference. I forgot to get cream and used milk instead and it was the BOMB as kids use to say. You won’t be disappointed I promise you.
I’m a huge fan of grits. I use the same ratio of grits to liquid, but use half water half milk. Butter and cheese (cottage cheese is great too!) and a splash of hot sauce. S&P to taste.
I always have the same question on recipes – are you using unsalted butter for this? See you add salt to your recipe so assuming so – just checking
Hi Melissa, I use salted butter in this recipe, and don’t mind the extra salt for grits. That said, you can use unsalted butter, and then add salt to taste.
This may sound like a stupid question to some. But, what type of cream do you use for this recipe?
I use Marsh Hen Hill grits. Yellow grits are my favorite. I also add Parmesan cheese and some bacon bits.
Hi everyone. I subscribe to your page. I fancy the grits recipe….. but what are grits? I am English and live in the UK and we don’t have grits. What could I use instead?? Thank you.
I buy mine on Amazon but don’t use instant.
Hi Ann, While they are slightly different (different kind of corn and the grind), you can try polenta in this recipe.
BEST GRITS EVER! I have never been a huge fan of grits. Other than shimp and grits, they always seem sort of bland. My husband loves grits, his fav being sausage and egg grit bowl. I made these this morning and OH MY GOODNESS!! Completely drool worthy. I usually add pepper jack cheese but these needed nothing at all. Perfect consistency, perfect flavor…just overall a perfect bowl of grits. Thank you so much for sharing this recipe.
You have made our day 🙂 We are thrilled that you loved your grits. If you loved these you have to try our shrimp and grits!