18 Creamy Grits Recipes Delight

Ever crave a dish that’s both comforting and versatile? Look no further than creamy grits, the Southern staple that’s perfect for any meal. Whether you’re whipping up a quick breakfast, a cozy dinner, or something in between, our roundup of 18 creamy grits recipes promises to delight your taste buds and inspire your next kitchen adventure. Dive in and discover your new favorite way to enjoy this classic comfort food!

Cheesy Garlic Grits

Perhaps there’s no comfort quite like a bowl of warm, cheesy garlic grits, a dish that whispers of home and heart with every spoonful. This recipe, simple yet deeply satisfying, is a testament to the magic that happens when humble ingredients come together with care.

Ingredients

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

Instructions

1. In a medium saucepan, bring 4 cups of water to a boil over high heat.
2. Gradually whisk in 1 cup of stone-ground grits and 1 tsp of salt, reducing the heat to low to maintain a gentle simmer.
3. Cover the saucepan and cook the grits for 25 minutes, stirring every 5 minutes to prevent sticking. Tip: For creamier grits, stir more frequently.
4. While the grits cook, melt 2 tbsp of unsalted butter in a small skillet over medium heat. Add 2 cloves of minced garlic and sauté for 1 minute until fragrant. Tip: Avoid browning the garlic to keep its flavor sweet and mellow.
5. After 25 minutes, remove the grits from heat. Stir in the garlic butter, 1 cup of shredded sharp cheddar cheese, 1/4 cup of whole milk, and 1/4 tsp of black pepper until the cheese is fully melted and the mixture is smooth. Tip: For extra fluffy grits, let them rest covered for 5 minutes before serving.

Finished with a velvety texture and a rich, garlicky aroma, these cheesy garlic grits are a canvas for your creativity. Serve them topped with a poached egg for breakfast, or alongside grilled shrimp for a comforting dinner.

Shrimp and Grits

Comfort comes in many forms, and today, it arrives as a warm bowl of shrimp and grits, a dish that cradles the soul with its creamy texture and rich flavors. This Southern classic, with its humble beginnings, has found its way into the hearts of many, offering a taste of home with every spoonful.

Ingredients

• 1 cup stone-ground grits
• 4 cups water
• 1 tsp salt
• 2 tbsp unsalted butter
• 1 cup sharp cheddar cheese, shredded
• 1 lb shrimp, peeled and deveined
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1/2 tsp smoked paprika
• 1/4 tsp cayenne pepper
• 2 green onions, sliced

Instructions

1. In a medium saucepan, bring 4 cups of water to a boil over high heat.
2. Gradually whisk in 1 cup of stone-ground grits and 1 tsp of salt, reducing the heat to low to maintain a gentle simmer.
3. Cover and cook for 25 minutes, stirring occasionally to prevent sticking, until the grits are thick and creamy.
4. Stir in 2 tbsp of unsalted butter and 1 cup of shredded sharp cheddar cheese until fully melted and incorporated.
5. While the grits cook, heat 2 tbsp of olive oil in a large skillet over medium-high heat.
6. Add 1 lb of peeled and deveined shrimp to the skillet, cooking for 2 minutes on each side until pink and opaque.
7. Stir in 2 cloves of minced garlic, 1/2 tsp of smoked paprika, and 1/4 tsp of cayenne pepper, cooking for an additional 30 seconds to release the flavors.
8. Remove the skillet from the heat and sprinkle with 2 sliced green onions.
9. Serve the creamy grits in bowls, topped with the spicy shrimp mixture.

Mouthwatering and comforting, this dish pairs the creamy, cheesy grits with the bold, spicy shrimp for a contrast that delights the palate. Consider garnishing with additional green onions or a squeeze of fresh lemon for an extra layer of flavor.

Southern Style Grits

Remembering the quiet mornings of my childhood, Southern Style Grits bring a comforting warmth that’s both simple and profound. This dish, with its creamy texture and hearty flavor, feels like a gentle embrace from the past.

Ingredients

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

Instructions

1. In a medium saucepan, bring 4 cups of water to a boil over high heat.
2. Gradually whisk in 1 cup of stone-ground grits and 1 tsp of salt, reducing the heat to low to maintain a gentle simmer.
3. Cover the saucepan and cook for 20-25 minutes, stirring occasionally to prevent sticking, until the grits are thick and creamy.
4. Stir in 2 tbsp of unsalted butter until fully melted and incorporated.
5. Pour in 1/2 cup of whole milk, stirring continuously to achieve a smooth consistency.
6. Fold in 1/2 cup of shredded sharp cheddar cheese until the cheese is melted and the grits are uniformly creamy.

When served, these grits boast a velvety texture that pairs wonderfully with a sprinkle of extra cheese or a dash of hot sauce for those who enjoy a bit of heat. Whisking them slowly ensures each spoonful is as comforting as the last, making it a perfect base for any Southern-inspired meal.

Bacon and Egg Grits

Gently stirring the pot of simmering grits, the morning light filters through the kitchen, casting a warm glow on what promises to be a comforting meal. The combination of crispy bacon and softly set eggs atop creamy grits feels like a hug in a bowl, a simple yet profound pleasure that starts the day right.

Ingredients

• 4 cups water
• 1 cup stone-ground grits
• 1/2 tsp salt
• 4 slices bacon
• 4 large eggs
• 1 tbsp unsalted butter
• 1/4 cup shredded cheddar cheese
• 1 tbsp chopped chives

Instructions

1. In a medium saucepan, bring 4 cups of water to a boil over high heat.
2. Gradually whisk in 1 cup of stone-ground grits and 1/2 tsp of salt, reducing the heat to low to maintain a gentle simmer.
3. Cover the saucepan and cook the grits for 20-25 minutes, stirring occasionally to prevent sticking, until they are thick and creamy. Tip: For smoother grits, stir more frequently.
4. While the grits cook, heat a large skillet over medium heat and cook 4 slices of bacon until crispy, about 4-5 minutes per side. Transfer the bacon to a paper towel-lined plate to drain.
5. In the same skillet, reduce the heat to medium-low and crack 4 large eggs into the bacon fat. Cook the eggs for 3-4 minutes for runny yolks or until desired doneness. Tip: Covering the skillet helps the tops of the eggs set faster.
6. Stir 1 tbsp of unsalted butter and 1/4 cup of shredded cheddar cheese into the cooked grits until melted and well combined.
7. Divide the grits among four bowls, topping each with a cooked egg, a slice of bacon, and a sprinkle of 1 tbsp chopped chives. Tip: For an extra touch of flavor, drizzle a little of the bacon fat over the grits before serving.

Rich and creamy, the grits provide a velvety base that contrasts beautifully with the crispiness of the bacon and the silky eggs. Serve this dish with a side of toasted sourdough to scoop up every last bite, or add a dash of hot sauce for a spicy kick.

Maple Syrup Grits

Kneading through the quiet of the morning, the thought of maple syrup grits brings a warm, comforting presence to mind. It’s a dish that whispers of simplicity and sweetness, a humble bowl that holds the essence of cozy mornings and slow starts.

Ingredients

• 4 cups water
• 1 cup stone-ground grits
• 1/2 tsp salt
• 1/4 cup maple syrup
• 2 tbsp unsalted butter
• 1/4 cup heavy cream

Instructions

1. In a medium saucepan, bring 4 cups of water to a boil over high heat.
2. Gradually whisk in 1 cup of stone-ground grits to prevent clumping.
3. Reduce the heat to low and stir in 1/2 tsp of salt.
4. Cover the saucepan and simmer the grits for 20-25 minutes, stirring every 5 minutes to ensure even cooking.
5. After 20 minutes, check the grits for tenderness; they should be soft but still have a slight bite.
6. Remove the saucepan from the heat and stir in 1/4 cup of maple syrup, 2 tbsp of unsalted butter, and 1/4 cup of heavy cream until fully incorporated.
7. Let the grits sit covered for 5 minutes to thicken before serving.

Gently spoon the maple syrup grits into bowls, where they’ll sit creamy and rich, the maple syrup lending a deep, autumnal sweetness that pairs beautifully with the buttery, velvety texture. Consider topping with a pat of butter or a drizzle of extra maple syrup for an indulgent finish.

Spicy Jalapeno Grits

Beneath the soft glow of the morning light, there’s something deeply comforting about a bowl of spicy jalapeno grits. It’s a dish that carries the warmth of the South, with a kick that gently awakens the senses, perfect for those mornings when you need a little extra comfort.

Ingredients

• 4 cups water
• 1 cup stone-ground grits
• 1 tbsp unsalted butter
• 1/2 cup shredded sharp cheddar cheese
• 2 jalapenos, finely diced
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Bring 4 cups of water to a 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 ensure the grits don’t stick to the bottom of the pan.
4. Remove from heat and stir in 1 tbsp of unsalted butter until fully melted.
5. Add 1/2 cup of shredded sharp cheddar cheese, stirring until the cheese is completely melted and the grits are creamy.
6. Fold in 2 finely diced jalapenos, reserving a few pieces for garnish if desired.
7. Season with 1/2 tsp of salt and 1/4 tsp of black pepper, adjusting as needed.

Perfectly creamy with a subtle heat, these grits are a versatile base for any meal. Try topping them with a fried egg for breakfast or serving alongside grilled shrimp for a heartier dish.

Creamy Parmesan Grits

Perhaps there’s no comfort quite like a bowl of creamy parmesan grits, a dish that whispers of home and heart with every spoonful. It’s a simple pleasure, really, blending the rustic charm of corn grits with the rich, umami depth of parmesan, creating a melody of flavors that’s both grounding and uplifting.

Ingredients

• 4 cups water
• 1 cup stone-ground grits
• 1 tsp salt
• 2 tbsp unsalted butter
• 1 cup grated parmesan cheese
• 1/2 cup heavy cream
• 1/4 tsp black pepper

Instructions

1. In a medium saucepan, bring 4 cups of water to a boil over high heat.
2. Gradually whisk in 1 cup of stone-ground grits and 1 tsp of salt, reducing the heat to low to maintain a gentle simmer.
3. Cover the saucepan and cook for 25 minutes, stirring every 5 minutes to prevent sticking. Tip: A wooden spoon is best for stirring grits to avoid scratching your pan.
4. After 25 minutes, remove the saucepan from the heat and stir in 2 tbsp of unsalted butter until fully melted.
5. Add 1 cup of grated parmesan cheese and 1/2 cup of heavy cream, stirring until the cheese is completely melted and the mixture is smooth. Tip: For extra creamy grits, let them sit covered for 5 minutes after adding the cheese and cream.
6. Season with 1/4 tsp of black pepper, stirring to combine. Tip: Taste and adjust the seasoning if necessary, but remember the parmesan adds saltiness.

Silky and rich, these grits boast a velvety texture that’s perfectly balanced by the sharpness of the parmesan. Serve them as a luxurious base for shrimp and grits, or top with a poached egg for a breakfast that feels like a hug.

Savory Mushroom Grits

Mornings like these call for something comforting yet simple, a dish that feels like a warm embrace. Savory mushroom grits, with their creamy texture and earthy flavors, are just that—a humble bowl of goodness that soothes the soul.

Ingredients

• 4 cups water
• 1 cup stone-ground grits
• 1/2 tsp salt
• 2 tbsp unsalted butter
• 1 cup sliced cremini mushrooms
• 1/4 cup grated Parmesan cheese
• 1 tbsp olive oil
• 1 clove garlic, minced
• 1/4 tsp black pepper

Instructions

1. In a medium saucepan, bring 4 cups of water to a boil over high heat.
2. Gradually whisk in 1 cup of stone-ground grits and 1/2 tsp of salt, reducing the heat to low to maintain a gentle simmer.
3. Cover the saucepan and cook the grits for 25 minutes, stirring every 5 minutes to prevent sticking. Tip: For creamier grits, replace half the water with milk.
4. While the grits cook, heat 1 tbsp of olive oil in a skillet over medium heat. Add 1 cup of sliced cremini mushrooms and sauté until golden, about 5 minutes.
5. Add 1 clove of minced garlic to the mushrooms and cook for 1 minute until fragrant. Tip: Avoid overcrowding the skillet to ensure the mushrooms brown nicely.
6. Stir the sautéed mushrooms and garlic into the cooked grits along with 2 tbsp of unsalted butter and 1/4 cup of grated Parmesan cheese until well combined.
7. Season with 1/4 tsp of black pepper, adjusting the seasoning if necessary. Tip: Let the grits sit for 5 minutes off the heat to thicken before serving.

Each spoonful of these grits offers a velvety texture, punctuated by the meaty bite of mushrooms and a hint of garlic. Serve them topped with a poached egg for a breakfast that feels indulgent yet entirely approachable.

Sweet Honey Grits

Dawn breaks softly, and with it comes the gentle craving for something sweet, something comforting. Sweet Honey Grits emerge as a tender embrace of morning, a dish that whispers of Southern kitchens and the golden light of early day.

Ingredients

• 1 cup stone-ground grits
• 4 cups water
• 1/2 tsp salt
• 2 tbsp unsalted butter
• 1/4 cup honey
• 1/2 cup whole milk

Instructions

1. In a medium saucepan, bring 4 cups of water to a boil over high heat.
2. Slowly whisk in 1 cup of stone-ground grits and 1/2 tsp of salt, reducing the heat to low to maintain a gentle simmer.
3. Cover the saucepan and cook for 20-25 minutes, stirring occasionally to prevent sticking, until the grits are tender and have thickened.
4. Stir in 2 tbsp of unsalted butter until fully melted and incorporated into the grits.
5. Add 1/4 cup of honey and 1/2 cup of whole milk, stirring continuously for 2-3 minutes to blend all the ingredients smoothly.
6. Remove from heat and let the grits sit covered for 5 minutes to allow the flavors to meld together.

Kindly note, the texture should be creamy yet slightly grainy, a perfect canvas for the honey’s sweetness to shine. Serve warm, perhaps with a drizzle of extra honey or a sprinkle of cinnamon for those who dare to enhance its humble elegance.

Loaded Grits with Cheese and Bacon

Under the soft glow of the morning light, there’s something deeply comforting about a bowl of creamy, cheesy grits, each spoonful rich with the smoky whisper of bacon. It’s a dish that feels like a warm embrace, perfect for those moments when you need a little extra comfort to start your day.

Ingredients

• 4 cups water
• 1 cup stone-ground grits
• 1/2 tsp salt
• 4 slices bacon, chopped
• 1 cup sharp cheddar cheese, shredded
• 2 tbsp unsalted butter
• 1/4 tsp black pepper
• 2 green onions, thinly sliced

Instructions

1. In a medium saucepan, bring 4 cups of water to a boil over high heat.
2. Gradually whisk in 1 cup of stone-ground grits and 1/2 tsp of salt, reducing the heat to low to maintain a gentle simmer.
3. Cover the saucepan and cook the grits for 25-30 minutes, stirring occasionally to prevent sticking, until they are thick and creamy.
4. While the grits cook, heat a skillet over medium heat and cook 4 slices of chopped bacon until crispy, about 5-7 minutes. Transfer the bacon to a paper towel-lined plate to drain.
5. Once the grits are done, remove from heat and stir in 1 cup of shredded sharp cheddar cheese, 2 tbsp of unsalted butter, and 1/4 tsp of black pepper until fully melted and combined.
6. Divide the grits among bowls and top with the crispy bacon and 2 thinly sliced green onions.

Kneading the cheese into the hot grits creates a velvety texture that contrasts beautifully with the crisp bacon. The green onions add a fresh, sharp bite that cuts through the richness, making each bite perfectly balanced. Serve it with a poached egg on top for an extra layer of decadence.

Herbed Butter Grits

Yesterday, as the first light of dawn crept through my kitchen window, I found myself craving something warm, comforting, and subtly luxurious. That’s when I decided to whip up a batch of herbed butter grits, a dish that feels like a gentle hug on a chilly morning.

Ingredients

• 4 cups water
• 1 cup stone-ground grits
• 1/2 tsp salt
• 4 tbsp unsalted butter
• 2 tbsp fresh herbs (such as thyme, rosemary, and chives), finely chopped
• 1/4 cup heavy cream
• 1/2 cup grated Parmesan cheese

Instructions

1. In a medium saucepan, bring 4 cups of water to a boil over high heat.
2. Gradually whisk in 1 cup of stone-ground grits and 1/2 tsp of salt, reducing the heat to low to maintain a gentle simmer.
3. Cover the saucepan and cook the grits for 25-30 minutes, stirring every 5 minutes to prevent sticking and ensure even cooking.
4. After 25 minutes, check the grits for tenderness. They should be creamy and soft, with no gritty texture.
5. Remove the saucepan from the heat and stir in 4 tbsp of unsalted butter until fully melted and incorporated.
6. Add 2 tbsp of finely chopped fresh herbs, 1/4 cup of heavy cream, and 1/2 cup of grated Parmesan cheese, stirring until the mixture is smooth and creamy.
7. Let the grits sit covered for 5 minutes off the heat to allow the flavors to meld together.

Gently spoon the herbed butter grits into bowls, noting how the Parmesan adds a salty depth while the fresh herbs brighten each bite. For an extra touch of elegance, top with a poached egg or a sprinkle of crispy bacon.

Cajun Spiced Grits

Kindly imagine the warmth of a Southern morning, where the air carries the promise of comfort and the gentle hum of a stove preparing something deeply nourishing. Cajun Spiced Grits, a dish that whispers of heritage and heart, begins with such simple ingredients yet unfolds into a story of flavor and texture that feels like home.

Ingredients

• 4 cups water
• 1 cup stone-ground grits
• 1 tsp salt
• 2 tbsp unsalted butter
• 1 cup sharp cheddar cheese, shredded
• 1 tsp Cajun seasoning
• 1/2 tsp garlic powder
• 1/4 tsp black pepper
• 2 green onions, thinly sliced

Instructions

1. In a medium saucepan, bring 4 cups of water to a boil over high heat.
2. Gradually whisk in 1 cup of stone-ground grits and 1 tsp of salt, reducing the heat to low to maintain a gentle simmer.
3. Cover the saucepan and cook the grits for 20-25 minutes, stirring occasionally to prevent sticking. Tip: A wooden spoon is best for stirring grits as it doesn’t scratch the pan.
4. Remove the saucepan from the heat and stir in 2 tbsp of unsalted butter until fully melted.
5. Add 1 cup of shredded sharp cheddar cheese, 1 tsp of Cajun seasoning, 1/2 tsp of garlic powder, and 1/4 tsp of black pepper, stirring until the cheese is melted and the spices are evenly distributed.
6. Let the grits sit covered for 5 minutes off the heat to thicken. Tip: This resting period allows the flavors to meld beautifully.
7. Garnish with 2 thinly sliced green onions before serving. Tip: For an extra kick, a dash of hot sauce can elevate the dish.

Delightfully creamy with a bold Cajun kick, these grits offer a comforting base that’s versatile enough for breakfast or as a side dish. The sharpness of the cheddar and the warmth of the spices create a harmony that’s both invigorating and soothing, perfect for topping with a poached egg or serving alongside grilled shrimp for a heartier meal.

Blueberry Grits Breakfast Bowl

Falling into the rhythm of morning, there’s something deeply comforting about a bowl that combines the homely warmth of grits with the bright, juicy pop of blueberries. It’s a dish that feels like a gentle wake-up call, inviting you to start the day with a spoon in hand.

Ingredients

• 1 cup water
• 1 cup milk
• 1/2 cup quick-cooking grits
• 1/4 tsp salt
• 1 tbsp unsalted butter
• 1/2 cup fresh blueberries
• 1 tbsp honey
• 1/4 tsp vanilla extract

Instructions

1. In a medium saucepan, combine 1 cup water and 1 cup milk over medium heat. Bring to a gentle simmer, stirring occasionally to prevent scorching.
2. Slowly whisk in 1/2 cup quick-cooking grits and 1/4 tsp salt. Reduce heat to low, cover, and cook for 5 minutes, stirring every minute to avoid lumps.
3. Remove from heat and stir in 1 tbsp unsalted butter until fully melted and incorporated.
4. Gently fold in 1/2 cup fresh blueberries, 1 tbsp honey, and 1/4 tsp vanilla extract, being careful not to crush the berries.
5. Let the mixture sit covered for 2 minutes to allow the flavors to meld and the grits to thicken to your desired consistency.

Rich in texture and flavor, this breakfast bowl offers a creamy base punctuated by bursts of blueberry sweetness. Serve it topped with a drizzle of extra honey or a sprinkle of granola for added crunch.

Tomato Basil Grits

Today, as the early morning light filters through the kitchen window, there’s a comforting simplicity in preparing a dish that feels like a warm embrace. Tomato Basil Grits, with its vibrant colors and aromatic herbs, invites a moment of pause and appreciation for the flavors of the season.

Ingredients

• 4 cups water
• 1 cup stone-ground grits
• 1 tsp salt
• 2 tbsp unsalted butter
• 1 cup cherry tomatoes, halved
• 1/4 cup fresh basil, chopped
• 1/2 cup grated Parmesan cheese
• 1/4 tsp black pepper

Instructions

1. In a medium saucepan, bring 4 cups of water to a boil over high heat.
2. Gradually whisk in 1 cup of stone-ground grits and 1 tsp of salt, reducing the heat to low to maintain a gentle simmer.
3. Cover the saucepan and cook the grits for 20-25 minutes, stirring occasionally to prevent sticking. Tip: For creamier grits, stir more frequently.
4. Remove the saucepan from the heat and stir in 2 tbsp of unsalted butter until fully melted and incorporated.
5. In a separate pan, sauté 1 cup of halved cherry tomatoes over medium heat for 3-4 minutes, just until they begin to soften. Tip: A pinch of salt can help release their juices.
6. Fold the sautéed tomatoes, 1/4 cup of chopped fresh basil, 1/2 cup of grated Parmesan cheese, and 1/4 tsp of black pepper into the cooked grits.
7. Let the mixture sit covered for 2-3 minutes to allow the flavors to meld. Tip: This resting time enhances the dish’s overall taste.

Now, the Tomato Basil Grits are ready to serve, offering a creamy texture punctuated by the juicy burst of tomatoes and the fresh, aromatic lift of basil. Consider topping with an extra sprinkle of Parmesan or a drizzle of olive oil for an added layer of flavor.

Peanut Butter Grits

Perhaps there’s no better way to start a quiet morning than with a bowl of peanut butter grits, a dish that wraps you in warmth and nostalgia with every spoonful. It’s a simple, comforting meal that feels like a gentle hug, blending the creamy richness of peanut butter with the hearty texture of grits.

Ingredients

• 4 cups water
• 1 cup stone-ground grits
• 1/2 tsp salt
• 1/4 cup creamy peanut butter
• 2 tbsp unsalted butter
• 2 tbsp honey

Instructions

1. In a medium saucepan, bring 4 cups of water to a boil over high heat.
2. Gradually whisk in 1 cup of stone-ground grits and 1/2 tsp of salt, reducing the heat to low to maintain a gentle simmer.
3. Cover the saucepan and cook the grits for 20-25 minutes, stirring occasionally to prevent sticking. Tip: For creamier grits, stir more frequently.
4. Remove the saucepan from the heat and stir in 1/4 cup of creamy peanut butter, 2 tbsp of unsalted butter, and 2 tbsp of honey until fully incorporated. Tip: Let the grits sit covered for 5 minutes off the heat to thicken to the perfect consistency.
5. Serve the peanut butter grits warm. Tip: For an extra touch of sweetness, drizzle additional honey on top before serving.

Buttery and smooth, these peanut butter grits offer a delightful contrast between the silky peanut butter and the slight graininess of the grits. Try topping them with sliced bananas or a sprinkle of cinnamon for a playful twist on this comforting classic.

Caramelized Onion Grits

Now, imagine a dish that wraps you in warmth, its aroma filling the kitchen with a sweet, savory promise. Caramelized onion grits are just that—a comforting blend of creamy and rich, with onions that melt into a golden sweetness.

Ingredients

• 2 cups whole milk
• 2 cups water
• 1 cup stone-ground grits
• 1 tsp salt
• 2 tbsp unsalted butter
• 2 large onions, thinly sliced
• 1 tbsp olive oil
• 1/2 tsp sugar
• 1/4 tsp black pepper
• 1/2 cup grated sharp cheddar cheese

Instructions

1. In a medium saucepan, combine 2 cups whole milk and 2 cups water over medium heat until it reaches a gentle simmer.
2. Gradually whisk in 1 cup stone-ground grits and 1 tsp 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. While the grits cook, heat 1 tbsp olive oil and 2 tbsp unsalted butter in a large skillet over medium heat.
5. Add 2 large thinly sliced onions, 1/2 tsp sugar, and 1/4 tsp black pepper to the skillet, stirring to coat.
6. Cook the onions for 20-25 minutes, stirring occasionally, until deeply caramelized and golden brown.
7. Once the grits are done, stir in 1/2 cup grated sharp cheddar cheese until melted and fully incorporated.
8. Fold the caramelized onions into the grits, reserving a small amount for garnish if desired.

The grits emerge luxuriously creamy, with the caramelized onions lending a depth of flavor that’s both sweet and complex. Serve topped with a poached egg for a breakfast that feels like a hug, or alongside roasted vegetables for a comforting dinner.

Pumpkin Spice Grits

Lazing into the season, there’s something deeply comforting about blending the warmth of pumpkin spice with the creamy, homely texture of grits. This dish, a gentle nod to autumn’s embrace, offers a cozy start to any morning or a soothing end to an evening.

Ingredients

• 1 cup stone-ground grits
• 4 cups water
• 1/2 cup pumpkin puree
• 1 tbsp pumpkin spice
• 1/4 cup brown sugar
• 1/2 tsp salt
• 2 tbsp unsalted butter
• 1/2 cup whole milk

Instructions

1. In a medium saucepan, bring 4 cups of water to a boil over high heat.
2. Gradually whisk in 1 cup of stone-ground grits, reducing the heat to low to maintain a gentle simmer.
3. Cover the saucepan and let the grits cook for 20 minutes, stirring every 5 minutes to prevent sticking. Tip: A wooden spoon is best for stirring grits as it doesn’t scratch the pan.
4. After 20 minutes, stir in 1/2 cup pumpkin puree, 1 tbsp pumpkin spice, 1/4 cup brown sugar, and 1/2 tsp salt until fully incorporated.
5. Continue to cook the grits uncovered for another 10 minutes, stirring occasionally, to allow the flavors to meld.
6. Remove the saucepan from the heat and stir in 2 tbsp unsalted butter and 1/2 cup whole milk until the mixture is creamy and smooth. Tip: For extra creaminess, warm the milk before adding it to the grits.
7. Let the grits stand for 5 minutes before serving to thicken slightly. Tip: If the grits thicken too much upon standing, a splash of warm milk can loosen them to your desired consistency.

Best enjoyed when the grits are luxuriously creamy, with the pumpkin spice offering a whisper of warmth rather than an overwhelming presence. Serve topped with a pat of butter and a drizzle of maple syrup for an extra layer of flavor, or alongside crispy bacon for a delightful contrast in textures.

Green Chili and Cheese Grits

Under the soft glow of the morning light, there’s something deeply comforting about a bowl of green chili and cheese grits. It’s a dish that carries the warmth of the South, with a gentle kick that awakens the senses.

Ingredients

• 4 cups water
• 1 cup stone-ground grits
• 1 tsp salt
• 2 tbsp unsalted butter
• 1 cup shredded cheddar cheese
• 1/2 cup diced green chilies
• 1/4 tsp black pepper

Instructions

1. In a medium saucepan, bring 4 cups of water to a boil over high heat.
2. Slowly whisk in 1 cup of stone-ground grits and 1 tsp of salt, reducing the heat to low to maintain a gentle simmer.
3. Cover the saucepan and cook the grits for 20-25 minutes, stirring every 5 minutes to prevent sticking. Tip: For creamier grits, stir more frequently.
4. Remove the saucepan from the heat and stir in 2 tbsp of unsalted butter until fully melted.
5. Add 1 cup of shredded cheddar cheese and 1/2 cup of diced green chilies, stirring until the cheese is melted and the ingredients are well combined.
6. Season with 1/4 tsp of black pepper, adjusting if necessary. Tip: Taste the grits before adding more salt, as the cheese and chilies add their own saltiness.
7. Let the grits sit covered for 5 minutes off the heat to thicken. Tip: This resting period allows the flavors to meld together beautifully.

Zesty yet comforting, these grits boast a creamy texture with pockets of melted cheese and the occasional burst of green chili. Serve them alongside a sunny-side-up egg for a breakfast that feels like a hug, or as a hearty base for grilled shrimp at dinner.

Conclusion

Just like that, we’ve explored 18 creamy grits recipes that promise to bring comfort and delight to your table. Whether you’re a grits guru or new to this Southern staple, there’s a recipe here for you. We’d love to hear which one becomes your favorite—drop us a comment below! And if you enjoyed this roundup, don’t forget to share the love on Pinterest. Happy cooking!

Bella Bacinos