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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.

How to Make the Creamiest Southern Stone Ground Grits

If you think the Cracker Barrel grits recipe is good, these stone ground grits will blow you away. Seriously. Creamy, buttery, and endlessly versatile, they’re the ultimate Southern comfort food you’ll want to eat morning, noon, and night.
5 from 14 votes
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Course: Breakfast, Side Dish
Cuisine: American, Southern
Prep Time: 5 minutes
Cook Time: 35 minutes
Servings: 4 (Makes 3 cups)
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Equipment

  • liquid measuring cup
  • dry measuring cup
  • measuring spoons
  • medium saucepan
  • whisk

Ingredients

  • 1 ½ cups chicken broth
  • 1 ½ cups half and half
  • ¼ cup salted butter, plus more for serving
  • 1 cup stone-ground grits (I like Marsh Hen Mill)
  • Kosher salt
  • Freshly ground black pepper

Instructions

  • Bring the broth, half and half, butter, and ½ teaspoon salt to a boil in a medium saucepan over medium-high heat. Whisk in the grits and return to a boil.
  • Reduce the heat to medium-low.
  • Simmer, uncovered, for 30 minutes, or until the grits are tender and thickened, whisking frequently. (Add additional liquid if needed.) Season with salt and pepper to taste and serve with butter pats.

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