18 Creamy Grit Recipes Delicious

Buttery, creamy, and utterly comforting, grits are the unsung heroes of Southern cuisine, ready to transform your meals from ordinary to extraordinary. Whether you’re craving a cozy breakfast or a rich, savory dinner, our roundup of 18 Creamy Grit Recipes promises to delight your taste buds and inspire your next kitchen adventure. Dive in and discover how versatile and delicious grits can be!

Cheesy Garlic Grits

Just when you thought grits couldn’t get any better, Cheesy Garlic Grits come along to prove you wrong. This dish combines creamy, comforting grits with the bold flavors of garlic and cheese for a side that steals the show.

Ingredients

• 1 cup stone-ground grits
• 4 cups water
• 1 tsp salt
• 2 tbsp unsalted butter
• 3 cloves garlic, minced
• 1 cup sharp cheddar cheese, freshly grated
• 1/2 cup whole milk
• 1/4 tsp freshly ground black pepper

Instructions

1. Bring 4 cups of water to a rolling boil in a medium saucepan over high heat.
2. Slowly whisk in 1 cup of stone-ground grits and 1 tsp salt. Reduce heat to low.
3. Cover and simmer for 20-25 minutes, stirring occasionally to prevent sticking.
4. While grits cook, melt 2 tbsp unsalted butter in a small skillet over medium heat.
5. Add 3 cloves minced garlic to the skillet. Sauté for 1-2 minutes until fragrant but not browned.
6. Once grits are creamy and tender, stir in the garlic butter, 1 cup sharp cheddar cheese, and 1/2 cup whole milk.
7. Continue stirring until the cheese is fully melted and the mixture is smooth.
8. Season with 1/4 tsp freshly ground black pepper. Serve immediately.

Melt-in-your-mouth creamy with a punch of garlic and a sharp cheese finish, these grits are a game-changer. Try topping with a fried egg for a hearty breakfast twist.

Shrimp and Grits with Bacon

Zesty and comforting, this dish combines creamy grits with succulent shrimp and crispy bacon for a Southern classic. Perfect for any meal, it’s a hearty blend of flavors and textures.

Ingredients

• 1 cup stone-ground grits
• 4 cups chicken stock, rich and flavorful
• 1 cup sharp cheddar cheese, freshly grated
• 1/2 cup heavy cream, velvety smooth
• 1 lb large shrimp, peeled and deveined
• 6 slices thick-cut bacon, smoky and crisp
• 2 cloves garlic, minced
• 1/2 tsp smoked paprika
• 1/4 tsp cayenne pepper
• 2 tbsp unsalted butter
• 2 tbsp fresh parsley, finely chopped
• Salt to taste

Instructions

1. In a medium saucepan, bring chicken stock to a boil over high heat.
2. Gradually whisk in grits, reduce heat to low, and simmer for 20-25 minutes, stirring occasionally to prevent sticking.
3. Stir in cheddar cheese and heavy cream until smooth. Keep warm.
4. In a large skillet, cook bacon over medium heat until crisp, about 8 minutes. Remove and drain on paper towels.
5. In the same skillet, add shrimp, garlic, smoked paprika, and cayenne pepper. Cook for 2-3 minutes per side until shrimp are pink.
6. Remove shrimp from skillet and set aside.
7. Add butter to the skillet, scraping up any browned bits for extra flavor.
8. Divide grits among bowls, top with shrimp, crumbled bacon, and drizzle with the butter sauce.
9. Garnish with fresh parsley before serving.

Lusciously creamy grits contrast with the snap of bacon and the tender bite of shrimp. Serve with a side of steamed greens for a balanced meal or enjoy as is for ultimate comfort.

Southern Style Grits

Mouthwatering and creamy, Southern Style Grits are a staple that brings comfort to any table. Perfect for breakfast or as a side, they’re versatile and satisfying.

Ingredients

• 1 cup stone-ground grits
• 4 cups water
• 1 cup whole milk
• 2 tbsp unsalted butter
• 1 tsp kosher salt
• 1/2 cup sharp cheddar cheese, freshly grated

Instructions

1. Bring 4 cups of water to a rolling boil in a medium saucepan over high heat.
2. Gradually whisk in 1 cup of stone-ground grits to prevent clumping.
3. Reduce heat to low, cover, and simmer for 20 minutes, stirring occasionally to avoid sticking.
4. Stir in 1 cup of whole milk and continue to cook for another 10 minutes until creamy.
5. Remove from heat and stir in 2 tbsp of unsalted butter and 1 tsp of kosher salt until fully incorporated.
6. Fold in 1/2 cup of freshly grated sharp cheddar cheese until melted and smooth.

Velvety in texture with a rich, buttery flavor, these grits are a canvas for your favorite toppings. Try them with crispy bacon or a poached egg for a hearty meal.

Grits Casserole with Sausage

Unbelievably comforting and hearty, this grits casserole with sausage is a crowd-pleaser that combines creamy, cheesy grits with savory sausage for a satisfying meal. Perfect for brunch or dinner, it’s a versatile dish that’s as easy to make as it is delicious.

Ingredients

– 1 cup stone-ground grits
– 4 cups whole milk
– 1 lb spicy pork sausage, casings removed
– 2 cups sharp cheddar cheese, freshly grated
– 1/2 tsp garlic powder
– 1/2 tsp onion powder
– 1/4 tsp cayenne pepper
– 2 large farm-fresh eggs, beaten
– 1 tbsp unsalted butter
– Salt to taste

Instructions

1. Preheat oven to 375°F and grease a 9×13 inch baking dish with butter.
2. In a large saucepan, bring milk to a gentle boil over medium heat. Stir in grits and reduce heat to low. Cook for 20 minutes, stirring occasionally, until grits are thick and creamy.
3. While grits cook, brown sausage in a skillet over medium heat, breaking it into small pieces, until no longer pink, about 8 minutes. Drain excess fat.
4. Remove grits from heat. Stir in cheddar cheese, garlic powder, onion powder, and cayenne pepper until cheese is melted and mixture is smooth.
5. Quickly stir beaten eggs into the grits mixture to prevent curdling.
6. Fold in cooked sausage, then transfer mixture to the prepared baking dish.
7. Bake for 30 minutes, or until the top is lightly golden and the casserole is set.
8. Let stand for 5 minutes before serving to allow it to firm up slightly.
You’ll love the creamy texture of the grits paired with the spicy, savory sausage. For an extra kick, top with hot sauce or serve with a side of fresh, crisp greens.

Spicy Jalapeno Grits

Spicy jalapeno grits bring a fiery twist to a Southern classic, perfect for breakfast or a bold side dish. Simple ingredients transform into a creamy, spicy comfort food that’s irresistibly good.

Ingredients

– 1 cup stone-ground grits
– 4 cups water
– 1 tsp salt
– 2 tbsp unsalted butter
– 1/2 cup sharp cheddar cheese, freshly grated
– 2 jalapenos, seeds removed and finely diced
– 1/4 tsp garlic powder
– 1/4 tsp smoked paprika

Instructions

1. Bring 4 cups of water to a rolling boil in a medium saucepan over high heat.
2. Gradually whisk in 1 cup of stone-ground grits to prevent clumping.
3. Reduce heat to low, cover, and simmer for 20-25 minutes, stirring occasionally to avoid sticking.
4. Stir in 1 tsp salt, 2 tbsp unsalted butter, and 1/2 cup sharp cheddar cheese until fully melted and creamy.
5. Fold in 2 finely diced jalapenos, 1/4 tsp garlic powder, and 1/4 tsp smoked paprika for a smoky, spicy kick.
6. Cook for an additional 5 minutes on low heat, allowing flavors to meld.
7. Remove from heat and let stand for 2 minutes to thicken slightly before serving.

Perfectly creamy with a bold jalapeno heat, these grits pair wonderfully with crispy bacon or atop a savory shrimp dish. The smoky paprika adds depth, making every bite a complex flavor experience.

Grits and Greens

Uncover the comfort of Southern cuisine with this simple yet satisfying dish. Grits and greens combine creamy texture with earthy flavors for a hearty meal.

Ingredients

• 1 cup stone-ground grits
• 4 cups water
• 1 tsp sea salt
• 2 tbsp unsalted butter
• 1 cup sharp cheddar cheese, grated
• 2 cups collard greens, stems removed and chopped
• 2 cloves garlic, minced
• 1 tbsp apple cider vinegar
• 1/2 tsp crushed red pepper flakes
• 1 tbsp rich extra virgin olive oil

Instructions

1. Bring 4 cups water to a boil in a medium saucepan over high heat.
2. Whisk in 1 cup stone-ground grits and 1 tsp sea salt. Reduce heat to low, cover, and simmer for 20 minutes, stirring occasionally to prevent sticking.
3. While grits cook, heat 1 tbsp rich extra virgin olive oil in a large skillet over medium heat. Add 2 cloves minced garlic and sauté until fragrant, about 30 seconds.
4. Add 2 cups chopped collard greens to the skillet. Cook, stirring frequently, until greens are wilted and tender, about 5 minutes.
5. Stir in 1 tbsp apple cider vinegar and 1/2 tsp crushed red pepper flakes into the greens. Remove from heat and set aside.
6. Once grits are creamy and tender, remove from heat. Stir in 2 tbsp unsalted butter and 1 cup grated sharp cheddar cheese until fully melted and combined.
7. Divide grits among bowls, top with the sautéed greens. Serve immediately.

Mouthwatering creamy grits meet slightly tangy, spicy greens for a balanced dish. Try topping with a fried egg for extra richness or serve alongside grilled sausage for a fuller meal.

Baked Grits with Cheese

Easy to make and irresistibly creamy, this dish combines the heartiness of grits with the rich flavor of cheese for a comforting meal.

Ingredients

• 1 cup stone-ground grits
• 4 cups whole milk
• 1 cup sharp cheddar cheese, freshly grated
• 1/2 cup Parmesan cheese, finely grated
• 2 tbsp unsalted butter
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1/4 tsp cayenne pepper

Instructions

1. Preheat oven to 375°F. Butter a 2-quart baking dish.
2. In a medium saucepan, bring milk to a gentle boil over medium heat. Stir constantly to prevent scorching.
3. Gradually whisk in grits. Reduce heat to low. Simmer for 5 minutes, stirring frequently, until thickened.
4. Remove from heat. Stir in cheddar cheese, Parmesan, butter, salt, black pepper, and cayenne until smooth.
5. Pour mixture into prepared baking dish. Bake for 25 minutes, or until top is lightly golden and edges are bubbly.
6. Let stand for 5 minutes before serving. This allows the grits to set for perfect scooping.

Golden and bubbly straight from the oven, these baked grits offer a creamy interior with a slightly crisp top. Serve alongside roasted vegetables or as a base for shrimp for a hearty meal.

Grits Pudding

Always a comforting classic, grits pudding transforms humble ingredients into a creamy, dreamy dessert. This version balances sweetness with a hint of savory, perfect for any time of day.

Ingredients

• 1 cup stone-ground grits
• 4 cups whole milk, creamy and cold
• 1/2 cup granulated sugar, fine and sweet
• 1/4 tsp salt, to enhance flavors
• 2 large eggs, farm-fresh and beaten
• 1 tsp vanilla extract, pure and fragrant
• 2 tbsp unsalted butter, rich and softened

Instructions

1. Preheat oven to 350°F. Grease a 2-quart baking dish with butter.
2. In a medium saucepan, combine grits, milk, sugar, and salt. Bring to a boil over medium heat, stirring constantly.
3. Reduce heat to low. Simmer for 5 minutes, stirring frequently to prevent sticking.
4. Remove from heat. Gradually whisk in beaten eggs to temper them.
5. Stir in vanilla extract and softened butter until fully incorporated.
6. Pour mixture into prepared baking dish. Bake for 45 minutes, or until set and golden on top.
7. Let cool for 10 minutes before serving. This allows the pudding to firm up slightly.

Delightfully creamy with a subtle corn flavor, this pudding pairs wonderfully with fresh berries or a drizzle of honey. For a twist, serve it chilled with a sprinkle of cinnamon on top.

Grits with Mushroom Gravy

Warm, comforting grits meet earthy mushroom gravy in this hearty dish perfect for any meal.

Ingredients

• 1 cup stone-ground grits
• 4 cups water
• 1 tsp sea salt
• 2 tbsp unsalted butter
• 1 cup sliced cremini mushrooms
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 2 tbsp all-purpose flour
• 1 cup whole milk
• 1 tbsp fresh thyme leaves
• 1/2 tsp freshly ground black pepper

Instructions

1. Bring 4 cups water to a boil in a medium saucepan. Stir in 1 tsp sea salt.
2. Gradually whisk in 1 cup stone-ground grits. Reduce heat to low, cover, and simmer for 20 minutes, stirring occasionally to prevent sticking.
3. While grits cook, melt 2 tbsp unsalted butter in a skillet over medium heat. Add 1 cup sliced cremini mushrooms and 1 small finely diced onion. Cook until softened, about 5 minutes.
4. Stir in 2 cloves minced garlic and cook for 1 minute until fragrant.
5. Sprinkle 2 tbsp all-purpose flour over the mushroom mixture, stirring constantly for 1 minute to cook the flour.
6. Slowly pour in 1 cup whole milk, stirring continuously to avoid lumps. Bring to a simmer and cook until thickened, about 3 minutes.
7. Remove from heat and stir in 1 tbsp fresh thyme leaves and 1/2 tsp freshly ground black pepper.
8. Serve the creamy grits topped with the savory mushroom gravy.

Creamy grits paired with the umami-rich mushroom gravy create a satisfying balance of textures and flavors. Try topping with a fried egg for an extra layer of richness.

Sweet Maple Grits

Maple syrup transforms humble grits into a breakfast masterpiece. This dish balances sweetness with the comforting texture of creamy grits.

Ingredients

• 1 cup stone-ground grits
• 4 cups whole milk
• 1/4 cup pure maple syrup
• 2 tbsp unsalted butter
• 1/2 tsp sea salt
• 1/4 tsp freshly grated nutmeg

Instructions

1. In a medium saucepan, bring 4 cups of whole milk to a gentle boil over medium heat.
2. Slowly whisk in 1 cup of stone-ground grits to prevent clumping.
3. Reduce heat to low, cover, and simmer for 25 minutes, stirring every 5 minutes to ensure even cooking.
4. After 25 minutes, remove from heat and stir in 1/4 cup of pure maple syrup, 2 tbsp of unsalted butter, 1/2 tsp of sea salt, and 1/4 tsp of freshly grated nutmeg.
5. Cover and let stand for 5 minutes to thicken before serving.

Rich maple flavor infuses every bite, while the grits remain luxuriously smooth. Top with a pat of butter and a drizzle of maple syrup for extra decadence.

Grits and Egg Breakfast Bowl

Make mornings effortless with this hearty grits and egg breakfast bowl. Minimal prep delivers maximum flavor.

Ingredients

• 1 cup stone-ground grits
• 2 cups whole milk
• 2 cups water
• 1 tsp kosher salt
• 4 farm-fresh eggs
• 2 tbsp unsalted butter
• 1/4 cup sharp cheddar cheese, shredded
• 1/4 tsp freshly ground black pepper
• 2 tbsp chives, finely chopped

Instructions

1. In a medium saucepan, combine 2 cups whole milk, 2 cups water, and 1 tsp kosher salt. Bring to a gentle boil over medium heat.
2. Slowly whisk in 1 cup stone-ground grits. Reduce heat to low. Simmer for 25 minutes, stirring occasionally to prevent sticking.
3. While grits cook, heat a non-stick skillet over medium heat. Add 2 tbsp unsalted butter, swirling to coat the pan.
4. Crack 4 farm-fresh eggs into the skillet. Cook for 3 minutes for runny yolks, or until desired doneness.
5. Remove grits from heat. Stir in 1/4 cup sharp cheddar cheese and 1/4 tsp freshly ground black pepper until cheese melts.
6. Divide grits into bowls. Top each with a cooked egg. Garnish with 2 tbsp finely chopped chives.

Key to this dish is the creamy grits contrasting with the silky egg yolk. Try adding crispy bacon or avocado for extra richness.

Creamy Coconut Grits

Savory meets sweet in this creamy coconut grits recipe, a Southern classic with a tropical twist.

Ingredients

• 1 cup stone-ground grits
• 2 cups full-fat coconut milk
• 2 cups water
• 1 tbsp unsalted butter
• 1/2 tsp sea salt
• 1/4 cup shredded sweetened coconut
• 1 tbsp pure maple syrup

Instructions

1. In a medium saucepan, combine 2 cups water and 2 cups full-fat coconut milk. Bring to a gentle boil over medium-high heat.
2. Slowly whisk in 1 cup stone-ground grits to prevent clumping. Reduce heat to low.
3. Cover and simmer for 20-25 minutes, stirring occasionally, until grits are thick and creamy. Tip: A wooden spoon helps prevent sticking.
4. Stir in 1 tbsp unsalted butter and 1/2 tsp sea salt until fully incorporated.
5. Fold in 1/4 cup shredded sweetened coconut and 1 tbsp pure maple syrup for a hint of sweetness. Tip: Toast the coconut beforehand for extra flavor.
6. Remove from heat and let stand for 5 minutes to thicken further. Tip: For a smoother texture, blend briefly with an immersion blender.

Ultra-creamy with a subtle coconut flavor, these grits pair beautifully with spicy shrimp or fresh fruit for breakfast. The shredded coconut adds a delightful chewiness to every bite.

Grits with Tomato Basil Sauce

Never underestimate the comfort of a well-made bowl of grits. This version, topped with a vibrant tomato basil sauce, turns a simple dish into something special.

Ingredients

• 1 cup stone-ground grits
• 4 cups water
• 1 tsp sea salt
• 2 tbsp unsalted butter
• 1 cup heavy cream
• 1 cup grated sharp cheddar cheese
• 2 tbsp rich extra virgin olive oil
• 3 cloves garlic, minced
• 1 can (28 oz) crushed tomatoes, fire-roasted
• 1/4 cup fresh basil leaves, torn
• 1 tsp sugar
• 1/2 tsp crushed red pepper flakes
• Salt and finely ground black pepper to taste

Instructions

1. Bring 4 cups of water to a boil in a medium saucepan. Stir in 1 tsp sea salt.
2. Gradually whisk in 1 cup stone-ground grits. Reduce heat to low, cover, and simmer for 25 minutes, stirring occasionally to prevent sticking.
3. After 25 minutes, stir in 2 tbsp unsalted butter, 1 cup heavy cream, and 1 cup grated sharp cheddar cheese until smooth and creamy. Keep warm.
4. Heat 2 tbsp rich extra virgin olive oil in a large skillet over medium heat. Add 3 cloves minced garlic and sauté until fragrant, about 30 seconds.
5. Stir in 1 can fire-roasted crushed tomatoes, 1 tsp sugar, and 1/2 tsp crushed red pepper flakes. Simmer for 10 minutes, stirring occasionally.
6. Remove sauce from heat. Stir in 1/4 cup torn fresh basil leaves. Season with salt and finely ground black pepper to taste.
7. Divide warm grits among bowls. Top generously with tomato basil sauce.

Hearty and creamy, the grits perfectly balance the bright, tangy sauce. For an extra touch, garnish with additional basil leaves or a sprinkle of cheese.

Savory Grits with Fried Eggs

A comforting bowl of creamy grits topped with perfectly fried eggs is a Southern classic that’s both simple and satisfying. This dish is a hearty start to any day, blending textures and flavors in every bite.

Ingredients

– 1 cup stone-ground grits
– 4 cups water
– 1 tsp sea salt
– 2 tbsp unsalted butter
– 4 farm-fresh eggs
– 1 tbsp rich extra virgin olive oil
– 1/2 tsp finely ground black pepper

Instructions

1. In a medium saucepan, bring 4 cups of water to a rolling boil over high heat.
2. Gradually whisk in 1 cup of stone-ground grits and 1 tsp of sea salt, reducing the heat to low to maintain a gentle simmer.
3. Cover and cook for 25-30 minutes, stirring occasionally to prevent sticking, until the grits are creamy and tender.
4. Stir in 2 tbsp of unsalted butter until fully melted and incorporated for added richness.
5. While the grits cook, heat 1 tbsp of rich extra virgin olive oil in a non-stick skillet over medium heat.
6. Crack 4 farm-fresh eggs into the skillet, cooking for 2-3 minutes until the whites are set but the yolks remain runny.
7. Season the eggs with 1/2 tsp of finely ground black pepper.
8. Divide the creamy grits into bowls and top each with a fried egg.
Savory grits with a silky texture pair beautifully with the runny yolk of a fried egg. For an extra kick, sprinkle with hot sauce or top with crispy bacon bits.

Grits and Sausage Stuffed Peppers

Let’s dive into a hearty dish that combines creamy grits and savory sausage, all nestled inside vibrant bell peppers.

Ingredients

• 4 large bell peppers, halved and seeds removed
• 1 cup stone-ground grits
• 4 cups water
• 1 tsp salt
• 1 lb spicy Italian sausage, casings removed
• 1 cup sharp cheddar cheese, shredded
• 2 tbsp unsalted butter
• 1/2 cup heavy cream
• 1/4 tsp freshly ground black pepper

Instructions

1. Preheat oven to 375°F. Place bell pepper halves in a baking dish, cut side up.
2. In a medium saucepan, bring water to a boil. Add salt and slowly whisk in grits. Reduce heat to low, cover, and simmer for 20 minutes, stirring occasionally to prevent sticking.
3. While grits cook, brown sausage in a skillet over medium heat, breaking it into small pieces, about 5-7 minutes. Drain excess fat.
4. Remove grits from heat. Stir in butter, heavy cream, black pepper, and cooked sausage until well combined.
5. Spoon grits mixture into each bell pepper half. Top with shredded cheddar cheese.
6. Bake for 25-30 minutes, or until peppers are tender and cheese is bubbly and golden.
7. Let rest for 5 minutes before serving to allow flavors to meld.

Outcome: The peppers soften to a perfect bite, while the grits stay creamy with a spicy kick from the sausage. Serve with a side of crusty bread to scoop up every last bit.

Blueberry Grits Pancakes

These blueberry grits pancakes blend the comforting texture of grits with the sweet burst of blueberries for a morning treat.

Ingredients

• 1 cup stone-ground grits
• 2 cups whole milk, creamy and cold
• 1 cup all-purpose flour, sifted
• 2 tbsp granulated sugar, fine and sweet
• 1 tbsp baking powder, fresh and active
• 1/2 tsp salt, finely ground
• 2 large eggs, farm-fresh and beaten
• 1/4 cup unsalted butter, melted and slightly cooled
• 1 cup fresh blueberries, plump and juicy
• Maple syrup and extra butter for serving

Instructions

1. In a medium saucepan, bring milk to a gentle boil over medium heat. Stir in grits, reduce heat to low, and simmer for 5 minutes, stirring constantly to prevent clumping.
2. Remove from heat and let grits cool to room temperature, about 10 minutes. This ensures they blend smoothly into the batter.
3. In a large bowl, whisk together flour, sugar, baking powder, and salt. Tip: Sifting the flour prevents lumps for a smoother batter.
4. Add eggs and melted butter to the cooled grits, stirring until fully incorporated.
5. Gently fold the wet ingredients into the dry ingredients until just combined. Overmixing leads to tough pancakes.
6. Heat a non-stick skillet over medium heat and lightly grease with butter. Pour 1/4 cup batter for each pancake, scattering a few blueberries on top immediately.
7. Cook until bubbles form on the surface and edges look set, about 2-3 minutes. Flip and cook for another 1-2 minutes until golden brown. Tip: Keep heat medium to avoid burning.
8. Serve hot with maple syrup and a pat of butter. The pancakes are fluffy with a slight crunch from the grits, and the blueberries add a juicy pop in every bite. Try layering them with yogurt and honey for a decadent twist.

Grits with Spinach and Feta

Zesty and comforting, this dish combines creamy grits with the earthy freshness of spinach and the tangy punch of feta. Perfect for a hearty breakfast or a light dinner.

Ingredients

• 1 cup stone-ground grits
• 4 cups water
• 1 tsp sea salt
• 2 tbsp unsalted butter
• 2 cups fresh spinach, roughly chopped
• 1/2 cup crumbled feta cheese
• 1/4 tsp freshly ground black pepper

Instructions

1. Bring 4 cups of water to a boil in a medium saucepan over high heat.
2. Slowly whisk in 1 cup of stone-ground grits to prevent clumping.
3. Reduce heat to low, cover, and simmer for 20 minutes, stirring occasionally to avoid sticking.
4. After 20 minutes, stir in 1 tsp of sea salt and 2 tbsp of unsalted butter until fully incorporated.
5. Add 2 cups of roughly chopped fresh spinach to the grits, stirring until wilted, about 2 minutes.
6. Remove from heat and fold in 1/2 cup of crumbled feta cheese and 1/4 tsp of freshly ground black pepper.
7. Let stand for 5 minutes to allow flavors to meld before serving.

Just before serving, give the grits a final stir to ensure a creamy consistency. The spinach adds a vibrant color and slight crunch, while the feta offers a salty contrast. Serve with a drizzle of olive oil or a sprinkle of red pepper flakes for an extra kick.

Grits and Pulled Pork

Overlooking the comfort food scene, grits and pulled pork stand out for their hearty, satisfying qualities. This dish combines creamy, buttery grits with tender, smoky pulled pork for a meal that’s both rustic and refined.

Ingredients

• 1 cup stone-ground grits
• 4 cups chicken stock, rich and flavorful
• 2 tbsp unsalted butter, creamy and rich
• 1 cup sharp cheddar cheese, freshly grated
• 1 lb pork shoulder, well-marbled
• 2 tbsp smoked paprika, for a deep smoky flavor
• 1 tbsp garlic powder, for aromatic depth
• 1 tbsp brown sugar, for a hint of sweetness
• 1 tsp salt, finely ground
• 1 tsp black pepper, freshly cracked
• 1 cup barbecue sauce, tangy and thick

Instructions

1. Preheat your oven to 300°F for slow cooking the pork.
2. Rub the pork shoulder with smoked paprika, garlic powder, brown sugar, salt, and black pepper, ensuring even coverage.
3. Place the seasoned pork in a roasting pan, cover tightly with foil, and roast for 4 hours until fork-tender.
4. While the pork cooks, bring chicken stock to a boil in a medium saucepan.
5. Whisk in the grits, reduce heat to low, and simmer for 20 minutes, stirring occasionally to prevent clumping.
6. Remove grits from heat, stir in butter and cheddar cheese until smooth and creamy.
7. Once the pork is done, shred it with two forks, then mix in barbecue sauce.
8. Serve the creamy grits topped with the saucy pulled pork.

Yielded by the slow cooking, the pork is melt-in-your-mouth tender, contrasting beautifully with the creamy, cheesy grits. For an extra kick, drizzle with hot sauce or top with pickled jalapeños.

Conclusion

These 18 creamy grit recipes are a treasure trove of comfort and flavor, perfect for any home cook looking to spice up their meal routine. Whether you’re a grits guru or a curious newcomer, there’s something here to delight your taste buds. Don’t forget to try these recipes, share your favorites in the comments, and pin this article on Pinterest to spread the creamy goodness!

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