How to Make the Creamiest Southern Stone Ground Grits

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If you think you love the Cracker Barrel grits recipe, wait until you've had mine. These Southern-style stone ground grits are rich, creamy, and full of comfort--and the best part is, they're not hard to make at all.

With just a few simple ingredients and a little patience, you can make this classic Southern dish that's hard to stop at just one bite. As a born-and-raised Southerner, I've had my fair share of grits and have spent years perfecting this recipe.

Antique blue bowl filled with yellow Creamy Southern grits topped with a melted butter pat, with a spoon, cream colored napkin, cup of black coffee, and green salt and pepper shakers.

To me, grits are the ultimate comfort food and the cure my mom prescribed for everything from a sore throat to a broken heart. Even now, I turn to a warm bowl when I'm craving something cozy--no matter the time of year.

Using my favorite Marsh Hen Mill grits, this recipe proves that simple ingredients, cooked with care, create unforgettable results. There are many ways to make grits, but I feel like the half broth, half half-and-half combo creates the perfect creamy texture that's not too heavy yet still packed with flavor.

These are great as part of a breakfast spread along with some candied bacon and a buttermilk biscuit. Or, one of my favorite meals of all time: classic shrimp and grits.

I also love to use them as a base instead of rice for my loco moco recipe. The combo of tender hamburger patty and brown mushroom gravy on top of the grits? OMG it's so good.

Of course they're one of my favorite sides to serve with Southern fried chicken. Or, switching gears: for "less meat Monday", I'll spoon my collard greens with ham hocks on top and serve with a hunk of Jiffy sweet potato cornbread.

Seriously--there are so many ways to enjoy these grits. Ready to make them?

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Ingredients
Instructions
Substitutions
Variations
Equipment
Storage
Tasty Tip
Frequently asked questions
Related
Pairing
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Recipe guidelines and test kitchen tips
Food safety

Ingredients

Before we get started, let's gather the ingredients we need for this recipe:

stone-ground grits (I like Marsh Hen Mill)
chicken broth
half-and-half
butter
Kosher salt
freshly ground black pepper

(See recipe card for quantities.)

Instructions

Now that we've got our ingredients, it's time to get cooking!

Adding yellow grits to a pot of milk, broth, and melted butter.

First, bring the broth, half-and-half, butter, and ½ teaspoon salt to a boil in a medium saucepan. Whisk in the grits. Reduce the heat to medium-low.

Stirring a pot of creamy yellow grits with a wooden spoon in a medium saucepan.

Then, simmer the grits, uncovered, for 30 minutes, whisking frequently until the grits are tender and thickened. Season the hot grits with salt and pepper to taste.

Hint: To avoid lumpy grits, stir or whisk them frequently during cooking. Be sure to also cook these at lower heat so they don't scorch on the bottom.

Substitutions

Need to make some ingredient adjustments? I've got you covered. Here are some substitution ideas:

Chicken broth - If you're out of chicken broth, use chicken stock, vegetable broth or vegetable stock instead. I love to have a jar of Better than Bouillon base on hand in my fridge to be able to make my own broth in a pinch.
Half and half - I find that half-and-half adds just the right amount of creaminess. For a lighter grits recipe, use whole milk instead. For a richer version, go with whipping cream or heavy cream. Or go all broth if you want a super light option.
Stone ground grits - For this recipe, the better grits you get, the better this is going to taste. If you can't find stone ground grits, go for coarse ground or at the very least regular grits. I don't recommend quick-cooking grits or instant grits.

Variations

Here are some easy variations if you want to change things up:

Spicy - Hot sauce is always a welcome topping to douse on top of these grits, but if you want even more of a kick, stir in a little crushed red pepper or cayenne pepper.
Cheesy Grits - Stir in your favorite cheese at the end of cooking. Parmesan cheese, sharp Cheddar cheese, Gouda or smoked Gouda cheese, Gruyere cheese..the possibilities are endless!
Pimento Cheese Grits - Want to take cheese grits to the next level? Stir in a little bit of my jalapeno pimento cheese.
Garlic and Herb Grits - Stir in some minced fresh garlic and your favorite herbs towards the end of cooking. Fresh thyme, oregano, rosemary, and chives are all great options.
The Ultimate Breakfast Bowl - I love breakfast, and I love bowl meals so you know I do this often. My favorite combo is grits topped with an over easy egg and either crispy bacon or a sausage patty. Sausage gravy is also pretty epic.

Equipment

Here's the equipment you'll need to make these creamy grits:

liquid measuring cup
dry measuring cup
measuring spoons
medium saucepan
whisk

Storage

Refrigerate: Store leftovers in an airtight container in the fridge for up to 4 days. To reheat, place the grits in a saucepan over medium-low heat and add a little more half-and-half or broth to loosen things up.

Freeze: I'll be honest: I've never frozen grits before (there's never enough leftovers for that), but if you did want to freeze them, I recommend freezing them like I see Trader Joe's doing in their packaged polenta (a product that I loved!).

Scoop the grits into small portions on a baking sheet and freeze until solid. Then, transfer them to a freezer-safe container and freeze for up to 3 months. To reheat, place the frozen "grits pucks" in a skillet along with a little liquid (half-and-half or broth is great). Cover and simmer over low heat, stirring occasionally, until the grits come back to life.

Tasty Tip

Be sure to add the ½ teaspoon salt at the beginning of cooking so the grits can absorb them. If you wait until the end, it'll take A LOT more salt to give the grits flavor.

Frequently asked questions

Can I make these grits ahead of time?

Yes, you can but note that the grits will thicken as they sit. You will likely need to add extra liquid to them when you reheat. And be sure to whisk constantly when doing so.

Are stone ground grits the same as instant grits?

Nope, they aren't! There are many different types of grits to choose from, but please, I'm begging you--don't use instant grits for this recipe. If you can't find stone-ground grits, get regular grits instead of quick-cooking grits. The end result is so much better (and it's what I used when I created this recipe.)

Can I make this recipe dairy-free?

Absolutely. Use all broth in place of the half-and-half and use dairy-free butter. If you can find a dairy-free milk that doesn't have sweetener in it that's a good option too.

What's the best liquid for cooking grits?

I find that a mix of broth and dairy (milk, cream, or half and half) lends the best flavor and creaminess.

Why do my grits taste bland?

The key to great grits, is to salt them before cooking. That allows the grits to absorb the salt while it cooks. Once they're done, then adjust with salt and pepper and additional stir-ins if you'd like.

What's the consistency of these grits supposed to be? How do I know if they're too runny or too thick?

Honestly, this is a personal preference. If they're too runny, just cook them a little longer; too thick, add a tad more liquid. For me, the ultimate texture is spoonable like pudding. I don't care for cookie dough-like thickness.

The grits are still tough. How do I fix that?

That's okay! Sometimes, if the grits cook too quickly or if they're a coarser grind, they may take longer to cook. Just add a little more broth and make sure you're simmering not bubbling away.

Looking for other recipes like this? Try these:

Pairing

These are my favorite dishes to serve with these grits:

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