Southern grits are comfort in a bowl...rich, creamy, and made the old-fashioned way on the stovetop with just five simple ingredients. Using whole milk, heavy cream, and local stone-ground grits (Weisenberger Mill is my go-to choice), this recipe is stick-to-your-bones good and always finished with plenty of butter, salt, and freshly cracked pepper. It's a Southern staple I grew up on and one of my all-time favorites.
I am not sure there are enough words to adequately describe my love for this recipe. I am not sure why I have never published it before, but here we are - making it happen.
There are some recipes that just feel like home, and for me, traditional Southern grits will always hold that place. This is a classic I grew up on, my mom made it every Christmas morning, and anytime I needed a little extra Southern comfort. Same could be said for a pan of fluffy buttermilk biscuits served warm from the oven with a generous ladle of rich and creamy Southern sausage gravy with heavy cream (my husband's go-to comfort breakfast)... but for me, give me alllll the grits with a pad of melty butter on top, please!
This is a recipe I can make by heart, but there are a couple of key ingredients and steps to make it the ultra creamy, most comforting southern breakfast food to ever touch your lips - let me show you. 🙂
⭐️PRO TIP⭐️ - local stone-ground grits are the best kind of grits for this recipe IMO. I have used grits you can just find off the shelves at your grocery store in the breakfast aisle, but a local stone-ground grits really makes all the difference in taste AND texture. If you're local to Kentucky, my family has used Weisenberger Mills grits always and it's my personal go-to that I keep stocked in my own pantry at home.
Recipe
Traditional Southern Style Grits with Heavy Cream
- Total Time: 30 minutes
- Yield: 6 1x
Description
Southern grits are comfort in a bowl...rich, creamy, and made the old-fashioned way on the stovetop with just five simple ingredients. Using whole milk, heavy cream, and local stone-ground grits (Weisenberger Mill is my go-to choice), this recipe is stick-to-your-bones good and always finished with plenty of butter, salt, and freshly cracked pepper. It's a Southern staple I grew up on and one of my all-time favorites.
Ingredients
- 2 Cups Whole Milk
- 2 Cups Cream
- 1 Cup Local Stone Ground Grits*
- 1 Teaspoon Salt + more if needed
- 4 Tablespoons Butter
- Salt, Freshly Cracked Black Pepper, and Butter for topping
Instructions
- In a medium saucepan, add the whole milk, cream, and 1 teaspoon of salt. Bring to a gentle boil over medium heat, stirring occasionally so the milk doesn't scorch.
- Slowly whisk in the grits, making sure there are no clumps. Reduce the heat to low, cover the pot, and let the grits simmer.
- Cook for 20-25 minutes, whisking often, until the grits are a thick consistency.
- Once cooked, remove from the heat, and stir in 4 tablespoons of butter until melted and combined. (*taste to see if they need more salt or not and add a pinch more if needed)
- Serve immediately hot - spoon into bowls and with a pad of butter, a sprinkle of salt, and plenty of freshly cracked black pepper on top.
Notes
- I usually add more salt after the grits have cooked. I will give them a taste and then adjust accordingly. I always like to serve with a little sprinkle of salt on top too with the pepper and butter - you can always add more than take away - but this recipe does require a good amount of salt for the best flavor.
- If you're local to Kentucky, Weisenberger Mill Grits are my go to and personal favorite. This is the only grits myself and my mom has ever used.
- Prep Time: 0 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Cooking
- Cuisine: American - Southern
Nutrition
- Serving Size: 1 scoop
- Calories: 281
- Sugar: 5.3 g
- Sodium: 517.2 mg
- Fat: 24.9 g
- Carbohydrates: 10.8 g
- Fiber: 0.4 g
- Protein: 4.4 g
- Cholesterol: 73.7 mg
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