Soulful Southern Grits

Experience the true essence of Southern comfort with this irresistible recipe for creamy Southern-style corn grits. Made with just a handful of staple ingredients, these grits transform into a luxurious, rich, and incredibly smooth side dish that perfectly complements any meal, from a hearty breakfast to a savory dinner entrée. Forget instant varieties; our method focuses on authentic stone-ground grits for an unparalleled texture and flavor that will transport your taste buds straight to the heart of the South.

A bowl of creamy grits topped with shredded cheese and a pat of butter sits next to a spoon, a striped napkin, a glass pitcher of milk, and a milk jug on a marble surface. — A steaming bowl of creamy Southern grits, generously topped with shredded cheese and a melting pat of butter, inviting you to indulge in its comforting warmth.

The secret to achieving grits that are incredibly soft, smooth, and full of flavor lies in a simple, traditional technique: soaking stone-ground grits overnight. This crucial step not only dramatically improves the final texture but also significantly reduces cooking time. Once simmered to perfection, these golden kernels are lovingly stirred with rich butter, heavy cream, and a generous sprinkle of Parmesan cheese (optional, but highly recommended) for an extra layer of savory depth. This timeless Southern staple is truly a versatile delight, equally at home on a bustling breakfast table or as an elegant accompaniment to your favorite dinner dishes.

A bowl of creamy grits topped with shredded cheese and a pat of butter, with a spoon and a blue striped cloth nearby. — Close-up view of perfectly cooked grits, showcasing their smooth texture and delectable toppings, ready to be enjoyed.

Contents

Why Stone-Ground Grits Make All the Difference

Before diving into the recipe, it’s essential to understand why stone-ground grits are non-negotiable for this authentic Southern experience. Unlike their instant or quick-cooking counterparts, stone-ground grits are made from whole dried corn kernels that are coarsely milled between two stones. This traditional process retains more of the corn’s natural flavor and varied texture, resulting in a heartier, more complex dish. Instant grits, on the other hand, are finely ground and precooked, offering convenience but sacrificing the characteristic toothsome texture and deep corn flavor that defines true Southern grits.

By choosing stone-ground, you’re embracing the heritage of this dish and setting yourself up for an incomparably creamy and satisfying result that simply cannot be achieved with quicker varieties. While they require a bit more patience, the payoff in taste and texture is absolutely worth it.

Essential Ingredients for Flawless Grits

Creating truly spectacular Southern grits doesn’t require a long list of exotic items. In fact, the beauty of this dish lies in its simplicity and the quality of a few core ingredients. Here’s what you’ll need to achieve that perfect creamy consistency and rich flavor:

Water: The primary cooking liquid. Using the right amount is crucial for achieving the desired consistency. While some recipes call for milk, water allows the natural corn flavor of the grits to shine through, with richness added at the end.
Stone-Ground Corn Grits: As discussed, this is the star. We prefer white stone-ground grits for their classic appearance and subtle sweetness, but yellow stone-ground grits also work beautifully, offering a slightly more robust corn flavor and a golden hue.
Kosher Salt: Essential for seasoning the grits from the inside out. Kosher salt has a larger flake and purer taste compared to table salt, allowing for better control over seasoning. You can adjust the salt level at the end to suit your preference.
Unsalted Butter: A cornerstone of Southern cooking, butter adds incredible richness and a silky mouthfeel. Opting for unsalted butter gives you complete command over the salt content in your dish. If using salted butter, remember to reduce or omit the kosher salt initially and taste before adding more.
Parmesan Cheese (Grated): While optional for traditionalists, a high-quality grated Parmesan cheese elevates these grits with a fantastic savory, umami depth. This is a moment to reach for the good stuff – freshly grated Parmesan melts beautifully and provides a more complex flavor than pre-shredded varieties. Other cheeses like sharp cheddar or Gruyère can also be used for different flavor profiles.
Heavy Whipping Cream: This is where the magic happens for that luxurious, extra-creamy texture. The high fat content of heavy cream makes these grits exceptionally decadent. While half-and-half can be used as a lighter alternative, for truly indulgent grits, the extra fat from heavy cream is highly recommended.

Overhead shot of labeled ingredients for stone ground corn grits: grits, heavy cream, Parmesan cheese, unsalted butter, and kosher salt. — The simple yet essential ingredients laid out: stone-ground grits, rich heavy cream, savory Parmesan, unsalted butter, and kosher salt.

Step-by-Step Instructions for Creamy Grits

Follow these detailed steps to achieve perfectly smooth and creamy Southern grits every time. Patience is key, especially during the simmering stage, to unlock the full potential of stone-ground corn.

Prepare the Grits by Soaking: Begin by placing your stone-ground grits in a large bowl. Cover them generously with water, ensuring the grits are fully submerged with at least an inch or two of water above them. Place the bowl in the refrigerator and let them soak overnight (ideally 8-12 hours). This step is crucial for softening the corn and reducing cooking time. Before you start cooking, carefully skim off any small hulls or impurities that might have floated to the surface. Then, drain the grits thoroughly through a fine-mesh strainer, rinsing briefly under cold water if desired.
Boil the Water: In a large, heavy-bottomed pot (a Dutch oven works wonderfully), bring 6 cups of fresh water to a rolling boil over high heat. Once boiling, stir in the kosher salt. Ensure the pot is large enough to prevent boil-overs once the grits are added.
Add the Grits Slowly: Once the salted water is vigorously boiling, gradually whisk the drained grits into the pot. Pour them in a slow, steady stream while continuously whisking to prevent any lumps from forming. This steady incorporation ensures an even, smooth texture from the start.
Simmer to Perfection: Immediately reduce the heat to very low, cover the pot tightly, and allow the grits to simmer gently for 20 to 25 minutes. During this time, it’s vital to stir the grits often (every 3-5 minutes) to prevent them from sticking to the bottom of the pot and to ensure even cooking. The grits are ready when they have absorbed most of the liquid, become thick, tender, and beautifully creamy.
Prepare the Richness: While the grits are simmering, in a separate small saucepan, gently warm the unsalted butter and heavy whipping cream over low heat. Stir occasionally until the butter is completely melted and the mixture is warm and well combined. Be careful not to let it boil.
Finish and Serve: Once the grits are cooked and tender, remove them from the heat. Stir the warm butter and cream mixture into the cooked grits until fully incorporated and the grits achieve their ultimate creamy consistency. If you’re using Parmesan cheese, fold it in now until it melts into the hot grits. Taste and adjust seasoning with more salt or a pinch of black pepper if needed. Serve your exquisite Southern-style corn grits immediately while hot.

Visual Guide: Crafting Creamy Southern Grits

Seeing the process can often clarify the steps. Here’s a visual walkthrough of making your delicious Southern-style corn grits, from preparation to plate:

A bowl of breadcrumbs, grated cheese, butter, cream, and a jar of salt on a marble surface with a striped cloth. — Gathering the simple yet potent ingredients for our creamy grits.

A whisk rests in a cream-colored sauce inside a white pot with black trim, set on a white marble surface next to a blue and white striped towel. — Place your stone-ground grits into a large bowl and cover them completely with water, then refrigerate overnight.

A glass jar with a cloudy liquid and sediment at the bottom, placed next to a blue and white striped cloth on a light surface. — Bring 6 cups of water to a boil in a sizable pot and stir in the kosher salt.

A pot of cooked grits sits on a white countertop with a blue and white striped towel nearby and a used spatula resting in a small black bowl. — Slowly whisk the thoroughly soaked and drained grits into the boiling water, ensuring no clumps form.

A cream-colored Overmont Dutch oven with a partially open lid reveals cooked rice inside, placed on a white surface with a blue and white striped cloth nearby. — Cover the pot and simmer for 20-25 minutes, stirring frequently, until the grits become wonderfully thick and tender.

A saucepan containing milk and a block of butter, next to a striped kitchen towel on a white surface. — In a separate small saucepan, gently melt the butter with the heavy cream over low heat until combined.

A pot of smooth yellow sauce or custard sits on a white surface next to a blue and white striped towel. — Gently whisk the butter and cream mixture until thoroughly blended.

A pot of cooked oatmeal with the lid partially open sits on a marble countertop next to a blue and white striped cloth. — Stir the luscious buttercream mixture into your cooked grits. If desired, fold in the shredded Parmesan until it melts into the creamy goodness.

Chef Jenn’s Expert Tips for Unforgettable Grits

Achieving truly exceptional grits goes beyond just following the steps. Here are some invaluable tips from Chef Jenn to ensure your grits are consistently smooth, creamy, and bursting with flavor:

Always Opt for Stone-Ground Grits: This cannot be stressed enough. Stone-ground grits, with their coarser texture and superior corn flavor, are the foundation of this recipe. Instant or quick-cooking grits are processed differently and will not yield the same creamy, hearty results. They simply don’t absorb liquid in the same way, leading to a thinner, less satisfying dish.
Embrace the Overnight Soak: This isn’t just a suggestion; it’s a game-changer. Soaking the grits significantly softens the corn kernels, allowing them to cook more evenly and quickly. The result is an incredibly smooth, tender, and creamy texture that’s difficult to achieve otherwise. Don’t skip this step for the best possible outcome!
Stir, Stir, Stir During Simmering: Grits, especially stone-ground varieties, have a tendency to settle and stick to the bottom of the pot, which can lead to burning and an unpleasant texture. Regular stirring (every few minutes) during the simmering phase prevents sticking, encourages even cooking, and helps develop that signature creamy consistency.
Master the Art of Consistency Adjustment: Grits can thicken considerably as they cool. If you find your grits are too thick after cooking or reheating, don’t fret! Simply stir in a splash of warm heavy cream, milk, or even a little water until they reach your desired creamy consistency. If they become too thin, continue to simmer gently for a few more minutes, uncovered, while stirring until they thicken up.
Don’t Be Shy with Seasoning: Salt is crucial for grits. Add salt during the boiling stage, but always taste and adjust at the end. A pinch of freshly ground black pepper can also enhance the savory notes.

Serving Suggestions & Pairing Ideas

The beauty of Southern-style grits lies in their incredible versatility. While they are undeniably delicious on their own, they truly shine when paired with other Southern classics or enjoyed with a variety of toppings. Here are some ideas to make your grits a memorable part of any meal:

Classic Breakfast Delight: Serve them alongside crispy fried chicken, fluffy scrambled eggs, savory breakfast sausage, thick-cut bacon, or country ham. A sprinkle of fresh chives or a dash of your favorite hot sauce can add an extra kick.
Savory Dinner Companions: Grits make an excellent side dish for heartier meals. They are the perfect base for iconic dishes like classic shrimp and grits (a must-try!), succulent pulled pork, crispy fried fish, grilled salmon, or tender braised short ribs. Their creamy texture provides a wonderful contrast to rich, flavorful proteins.
Toppings Galore: Beyond the suggested Parmesan and butter, consider other delicious toppings. A fried egg laid directly on top of hot grits is a breakfast favorite. For a touch of freshness, chopped green onions or chives are excellent. A drizzle of hot sauce, a sprinkle of crispy bacon bits, or even a dollop of chili can transform your grits into a personalized masterpiece.

A bowl of grits topped with shredded cheese and a pat of butter, next to a spoon and a striped dish towel on a marble surface. — A fresh bowl of creamy grits, adorned with melted butter and shredded cheese, waiting to be savored.

Storage & Reheating for Leftover Grits

If you happen to have any leftover Southern grits (a rare occurrence, we know!), proper storage and reheating can keep them delicious for another meal. Here’s how to best handle them:

Refrigeration: Allow leftover grits to cool completely before transferring them to an airtight container. Refrigerate for up to 4 days. The grits will thicken considerably as they chill.
Stovetop Reheating: For the best results, reheat grits gently on the stovetop. Transfer the desired amount to a saucepan, add a splash of heavy cream, milk, or water (about 1/4 to 1/2 cup per serving), and stir frequently over low to medium-low heat until heated through and creamy again.
Microwave Reheating: You can also reheat grits in the microwave. Place a single serving in a microwave-safe bowl, add a tablespoon or two of cream or water, cover loosely, and heat in 30-second intervals, stirring in between, until hot and creamy.
Crispy Grits Twist: For a delightful variation, pour cold, thickened grits into a loaf pan or shallow dish and let them chill until firm (at least 2-3 hours or overnight). Once firm, slice the grits into squares, rectangles, or rounds. Pan-fry these slices in a little butter or oil until golden brown and crispy on both sides. This transforms them into a unique and delicious side, perfect for breakfast with eggs and bacon.

Frequently Asked Questions About Grits

Got more questions about making the best Southern-style corn grits? We’ve got answers!

What kind of grits should I use for this recipe? For the absolute best texture and flavor, always use stone-ground grits. Instant or quick-cooking grits are heavily processed and will not yield the same rich, creamy results.
Do I really have to soak the grits overnight? While not strictly mandatory, soaking is highly recommended. It significantly shortens the cooking time and contributes immensely to the incredibly smooth and creamy texture. If you’re short on time, you can still cook stone-ground grits without soaking, but be prepared for a longer cooking time (up to an hour or more) and more frequent stirring.
How do I prevent lumps in my grits? The key is to add the drained grits very slowly to vigorously boiling water while whisking continuously. This ensures the individual grains separate and cook evenly, preventing lumps.
Can I use milk instead of water to cook the grits? Yes, you can. Using milk (whole milk or a mix of milk and water) for cooking will result in an even creamier and richer texture from the start. Just be mindful to stir more frequently as milk is more prone to scorching at the bottom of the pot. Our recipe uses water to let the corn flavor shine, then adds richness at the end.
What if my grits are too thick or too thin? If your grits are too thick, simply stir in a splash of warm heavy cream, milk, or water until they reach your desired consistency. If they’re too thin, continue to simmer them, uncovered, for a few more minutes, stirring often, until they thicken.
Can I make a big batch of grits ahead of time? Absolutely! Grits are great for meal prep. Cook a large batch, store leftovers in the refrigerator, and reheat them gently on the stovetop or in the microwave with a bit of added liquid to restore their creaminess.

Recommended Southern Comfort Recipes

If you loved these creamy grits, here are some other comforting Southern dishes you might enjoy trying:

Shrimp & Grits Casserole

Classic Corn Pudding Casserole

Cheesy Scalloped Potatoes with Ham

Embrace the True Taste of the South

There’s a reason Southern-style corn grits are a beloved staple throughout the South: they are the epitome of comfort food. With their simple ingredients and straightforward preparation, they offer a canvas for countless delicious meals. By following this guide, you’re not just making a dish; you’re embracing a culinary tradition that celebrates flavor, texture, and the warmth of home. So go ahead, soak those stone-ground grits overnight, and prepare to savor the creamiest, most satisfying grits you’ve ever had.

Southern Style Corn Grits Recipe

Southern Style Corn Grits are a creamy, comforting dish made from ground corn and simmered to perfection. Whether served with butter, cheese, or topped with shrimp, these grits are a staple in Southern kitchens and bring warm, hearty flavor to any meal. Perfect for breakfast or as a savory side.

Course: Side Dish

Cuisine: Southern

Keyword: creamy grits, southern grits, stone-ground grits

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Servings: 6 servings

Calories: 299 kcal

Author: Chef Jenn

Ingredients

6 cups water
1 1/2 cups corn grits (stone-ground)
1/2 teaspoon kosher salt
3 tablespoons unsalted butter
2 ounces Parmesan cheese (grated, optional)
1/2 cup heavy whipping cream

Instructions

Prepare Grits: Place grits in a large bowl and cover with water. Soak overnight in the fridge. Before cooking, skim off any hulls floating on top and drain through a fine mesh strainer.
Boil Water: Bring 6 cups of water to a boil in a large pot. Stir in the kosher salt.
Add Grits: Slowly whisk the drained grits into the boiling water, making sure to avoid lumps.
Simmer: Reduce heat to low and cover. Simmer for 20 to 25 minutes, stirring often, until thickened and tender.
Prepare Cream Mixture: Warm the butter and heavy cream over low heat in a separate saucepan until melted together.
Finish: Stir the cream mixture into the cooked grits. If using Parmesan, fold it in now. Taste and season with more salt if needed. Serve hot.

Notes

Stick to stone-ground grits—they offer the best texture. Instant grits don’t work for this method.
Soaking overnight makes for smoother, creamier results and helps the grits cook faster.
Stir regularly while simmering to keep the grits from sticking or burning.
If the grits thicken too much, just add a splash of cream or water before serving to loosen them.

Nutrition

A Note on Nutritional Information

Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.