The Best Creamy Southern Style Grits

Smooth, creamy, delicious Southern Style Grits. The perfect breakfast side dish.

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Hello, PBJ’s….I have a simple Southern Style Grits recipe that you guys are gonna love! I will be showing you how to make some of the smoothest, creamiest, most satisfying grits you’ve ever had. When making grits, I keep things very simple. I don’t like to over do it with the ingredients – sometimes less is best! Grits are bland though so you have to use a lot of seasoning, but very little SEASONINGS if that makes sense!

I just use salt and pepper in my Southern Style Grits! Don’t worry about a lack of flavor as you’ll get a lot of that from the milk and butter. Grits have a unique taste and so I’m not a fan of adding a lot of different seasonings like garlic and Knorr seasonings [I’ve heard some people use]. I find it overwhelms the natural taste and flavor of grits to the point where they no longer taste like GRITS. Lastly, I use a lot of butter… if you want to go the more healthier route, feel free to omit it or use less.

HOW TO GET THEM CREAMY

I used to have a hard time getting my grits smooth and creamy until I started using milk. I found milk gives the grits a creaminess and smoothness that nothing else will. Covering the grits with a lid is important too because it gets the grits nice and smooth. Allowing the grits to simmer for a long time is very essential. I don’t care what the box says, 20 minutes ain’t enough time to get the smooth creamy texture you want grits to have so don’t be afraid to let them simmer for a while.

I remember my grandma letting her grits cook for 45 minutes and I didn’t mind waiting because there’s nothing worst than gritty, hard, grits! You might as well eat a bowl of raw cornmeal if you’re gonna take that route! LMBO! So yea, milk and a long simmer, covered over low heat gets the job done. I use HALF N HALF which is a mixture of cream and Milk. What better way to get your grits creamy than to use cream itself? Another thing I want to say is cooking grits for too long can be a bad thing too. You don’t want them to completely lose their texture so try not to overcook them. 

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HOW TO AVOID LUMPS AND STICKING

Believe me when I tell you, it took me months to master this, and even to this day, I get a bit nervous about my grits sticking. I’ve found that whisking the grits for 20 seconds every 15 minutes works best for me. You have to monitor grits so don’t allow yourself to become distracted by something or multi task because if you leave them unattended for too long, they will quickly stick. Using a non stick pot helps too. When it comes to lumpy grits, just do what I said a few seconds ago and whisk the grits vigorously every 15 minutes. I hate lumpy grits and cream of wheat too so you KNOW, I KNOW WHAT WORKS!

When I make Southern Style Grits, I use the Quaker Old-Fashioned Grits in the circular container. I personally don’t care for any other kind of grits, but to each his own. This is just a recipe for you guys who struggle to make them correctly, so I’m keeping it simple. 

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I was raised on grits. My father would only make them on Saturday or Sunday mornings for breakfast before church. As I told you guys before, my dad could throw down in the kitchen!!!!! On weekend mornings around 10:30-11:00 [brunch] he would prepare a full gourmet spread for my siblings and mom. He would toast some bread and top it with butter and grape jelly…. fry some fatty bacon and sausage links, scramble up some tender fluffy cheese eggs, and boil some creamy smooth buttery grits. 

Because grits take a while to cook, he didn’t prepare it for us during the week mornings because we were short on time for work and school… but man did I love when he would make breakfast for mom and us. Sometimes, he’d make grits to go along with fried fish… and he’d even put cheese in them… uhn, uhn, uhn, uhn, uhn… let me go ya’ll… I’m getting hungry and now I’m in the mood for some grits & fish. I hope you guys enjoy these grits… I plan on updating the recipe but let me know how you guys like it below in the comment section.

Enjoy, later!

PBJ~ 

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Creamy Buttery Old Fashioned Grits

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• Author: PhillyboyJay
• Prep Time: 5 Mins
• Cook Time: 1 Hr 15 Mins
• Total Time: 1 Hr 20 Mins
• Yield: 4-6
• Category: Breakfast
• Cuisine: American

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Description

Smooth, creamy, buttery, southern-style old-fashioned grits. The perfect complimentary dish for any breakfast meal.

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Ingredients

• 1 Cup Quaker Old-Fashioned Grits
• 2–1/2 Cups Water
• 1–1/2 Cups Half & Half
• 1/4 Cup Butter
• 2 Tsps Salt
• 1/4 Tsp Pepper

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Instructions

1.   Fill a small pot with water and place over high heat for 3 minutes. 
2.  After 3 minutes, reduce to medium-low heat (3) and whisk in grits for 1 minute.
3.  Cover with a lid (leaving a tiny crack on the sides), and simmer for 15 minutes.
4.  After 15 minutes, add in the milk, whisk well, and simmer for an hour whisking every 15 minutes.
5.  Once done, add in the butter, salt, and pepper, then whisk well again. 

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Nutrition

• Serving Size: 4-6