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comforting creamy southern grits

Creamy Southern Grits

These velvety Southern grits combine milk and water for the perfect silky texture that water alone can't achieve. Ready in just 10 minutes, this versatile comfort food classic can be customized with cheese or garlic for a satisfying breakfast or side dish.
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Prep Time 2 minutes
Cook Time 10 minutes
Total Time 12 minutes
Servings: 4 people
Course: Side Dish
Cuisine: Southern
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 1/4 teaspoon salt
  • 1 cup milk whole milk preferred for creaminess
  • 1 cup water
  • 1 cup grits stone-ground or regular, not instant
Optional add-ins
  • grated cheddar cheese to taste
  • minced garlic to taste

Equipment

  • Medium saucepan
  • Wooden spoon

Method
 

  1. Combine water, milk, and salt in a medium saucepan. Bring to a gentle boil over medium heat, watching carefully to prevent boiling over.
  2. Once boiling, slowly pour in the grits while stirring constantly to prevent lumps from forming.
  3. Reduce heat to low, cover the pot, and simmer for about 10 minutes, stirring occasionally to prevent sticking.
  4. When the grits have thickened and the grains are tender, remove from heat. For cheesy grits, stir in grated cheddar until melted. For garlic grits, fold in minced garlic (the residual heat will mellow the flavor).
  5. Taste and adjust seasoning if needed. If grits become too thick, thin with a splash of milk or water until desired consistency is reached.
  6. Serve immediately in warm bowls.

Notes

Stone-ground grits offer more texture and corn flavor, while regular grits provide a smoother consistency. For a more indulgent version, substitute heavy cream for milk.
These grits make an excellent base for shrimp and grits, or try topping with a runny egg for a complete breakfast. They also pair wonderfully with crispy bacon, sausage, or roasted vegetables.
Leftovers can be refrigerated for up to 3 days. When reheating, add a splash of milk or water as they will thicken considerably when chilled.