Silky Southern Creamy Grits recipe that transforms simple ingredients into a rich, dreamy breakfast or savory side dish you’ll crave again and again.
These grits are the epitome of Southern comfort food: rich, velvety, and deeply satisfying. Made with a balance of milk, half-and-half, and butter, they cook slowly until unbelievably smooth and creamy. Whether you’re serving them for breakfast or as a side dish with dinner, these grits satisfy every craving for warmth and indulgence.
Why This creamy grits Recipe Works
- Creamy dairy base: Milk + half-and-half creates a rich, silky texture.
- Stone-ground grits: These absorb liquid slowly and become tender without becoming gluey.
- Low & slow cooking: Gentle simmering prevents lumps and builds a smooth texture.
- Balanced seasoning: Salt and pepper enhance and round out flavor without overpowering.
- Optional cheese: Adds depth and savory richness for extra indulgence.
Ingredients + What They Do
- Vegetable cooking spray – Prevents sticking and makes cleanup easier.
- 1 cup milk – Serves as the base liquid, adds creaminess and prevents aggressive boiling.
- 1 1/3 cups half-and-half, divided – Extra fat for luxurious texture and rich mouthfeel.
- 2 tablespoons butter, divided – Adds silky richness and helps carry flavor.
- 1/3 cup stone-ground grits – The key ingredient that becomes tender and creamy as it cooks.
- Kosher salt & black pepper – Enhances overall flavor balance.
- 1/2 cup cheddar cheese – (Optional) Melts in for savory depth and extra richness.
How to Cook Creamy Southern Grits
Stovetop Method
- Lightly spray your pot with vegetable cooking spray to prevent sticking.
- In a medium saucepan [paid link], combine milk, 1 cup half-and-half, 1 tablespoon butter, and grits. Season with salt.
- Bring to a medium-high boil, whisking constantly to prevent lumps.
- Once boiling, reduce heat to a gentle simmer, cover, and cook 20–25 minutes, stirring occasionally.
- Remove from heat and whisk [paid link] in the remaining half-and-half and butter.
- Stir in cheddar cheese until melted and smooth. Serve hot.
Slow Cooker Option
- Spray slow cooker [paid link] insert with cooking spray.
- Prepare grits as above to boil for 2–3 minutes, then pour into slow cooker [paid link].
- Cook 2 hours on high, stirring occasionally.
- Stir in remaining butter and half-and-half just before serving.
Pro Tips
- Stir often: Prevents burning and keeps the texture smooth.
- Adjust thickness: Add a splash more milk/half-and-half if grits thicken too much.
- Cheese blend: Try sharp cheddar or even a mild white cheddar for a balanced cheesy flavor.
Recipe Variations
- Garlic-Herb Grits: Stir in sautéed garlic and fresh herbs at the end.
- Spicy Cheddar Grits: Add cayenne pepper or hot sauce for heat.
- Shrimp and Grits: Top with sautéed shrimp and gravy for a classic Southern entrée.
- Bacon & Egg Grits: Fold in crispy bacon and serve topped with fried eggs.
What to Serve With KW
- Sautéed shrimp or chicken thighs for a hearty meal.
- Crispy bacon or breakfast sausage for a classic Southern breakfast.
- Roasted vegetables or greens to balance richness.
New Life for Leftovers
Leftover grits can be transformed into:
- Grilled grit cakes: Chill, slice, and pan-fry until golden.
- Grits casserole: Layer with cheese and bake with eggs for brunch.
- Creamy base for soups: Stir reheated grits into broth for body and richness.
Storage
- Refrigerator: Store in an airtight container for up to 3–4 days.
- Reheating: Add a splash of milk and warm over low heat, stirring to regain creaminess.
- Freezing: Freeze portions up to 1 month; thaw overnight and reheat with added liquid.
People Often Ask (FAQs)
Q: What kind of grits should I use?
A: Stone-ground grits give the best texture and flavor; instant grits cook faster but lack creaminess.
Q: Can grits be dairy-free?
A: Yes — substitute plant-based milk and non-dairy butter, but richness will vary.
Q: Why are my grits lumpy?
A: Whisk [paid link] constantly in the beginning and add the grits gradually to hot liquid to prevent lumps.
Q: How do I make them faster?
A: Using quick grits saves time but will be less rich than stone-ground.
Final Thought
These creamy grits are comfort on a spoon — perfect for lazy weekend breakfasts or as a cozy side with dinner. Make a batch once, and you’ll understand why this Southern classic has stood the test of time. Save this recipe and pin it; you’ll want to make it again and again.
Creamy Grits Recipe
Ingredients
- Vegetable cooking spray
- 1 cup milk
- 1 1/3 cups half-and-half , divided
- 2 tablespoons butter , divided
- 1/3 cup stone ground grits
- Kosher salt and freshly ground black pepper
- 1/2 cup cheddar cheese
Instructions
- Creamy Slow Cooker [paid link] Method:
- Spray the insert of a slow cooker [paid link] with cooking spray (clean up is a cinch with this simple trick) and preheat the crock pot on high while you get the grits started.
- In a medium saucepan [paid link], add the milk, 1 cup half-and-half, 1 tablespoon butter, and grits. Season with salt and bring to a boil over medium-high heat, whisking constantly to keep the mixture lump-free. Boil for 2 to 3 minutes. Pour the mixture into the slow cooker [paid link] and cook on high for 2 hours, stirring once or twice per hour. Once you are ready to serve, open the slow cooker [paid link] and whisk [paid link] in the remaining 1 tablespoon butter and the remaining 1/3 cup half-and-half.
- Creamy Stove top Method:
- In a medium saucepan [paid link], add the milk, 1 cup half-and-half, 1 tablespoon butter, and grits. Season with salt and bring to a boil over medium-high heat, whisking constantly to keep the mixture lump-free. Boil for 2 to 3 minutes. Cover with a tight fitting lid and reduce heat to a simmer and cook for another 20 to 25 minutes stirring occasionally. Once you are ready to serve, whisk [paid link] in the remaining 1 tablespoon butter and the remaining 1/3 cup half-and-half.
- The stove top method may take a little more liquid than the crock pot method due to evaporation.
Nutrition
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📌 Save this recipe for later:
Not a grit lover at all because of the texture, I decided to give your incredibly creamy grits a try. I’m happy to report that you’ve made me a convert and on my first try I ate two bowls with the brunch/ breakfast I prepared for my Dad and I!
Shared with my readers! :) :)