southern grits recipe
The Best southern grits recipe
Classic Southern Creamy Grits
A comforting bowl of creamy, buttery grits served with a savory tomato-garlic sauce, perfect for a cozy meal. This recipe is a must-try for any occasion.
🥘Ingredients
- 1 cup stone-ground white grits
- 4 cups water
- 1 tbsp unsalted butter
- ½ cup whole milk
- ½ cup heavy cream
- 1 tsp salt
- 1 cup canned tomato sauce
- 2 cloves garlic, minced
- 1 tbsp olive oil
- ½ tsp dried thyme
- Salt and black pepper to taste
👨🍳Directions
-
1
In a saucepan, bring water to a rolling boil. Add grits and stir constantly for 2 minutes to prevent clumping. -
2
Reduce heat to low, cover, and simmer for 15–20 minutes, stirring occasionally, until grits are thick and creamy. -
3
Remove from heat and stir in butter, milk, and cream until smooth. Season with salt. -
4
While grits cook, heat olive oil in a small pan over medium heat. Sauté garlic and thyme for 1 minute until fragrant. -
5
Add tomato sauce and simmer for 5 minutes. Season with salt and pepper to taste. -
6
Serve grits topped with the garlic-tomato sauce.
🔧Equipment
- Medium saucepan
- Whisk
- Wooden spoon
- Bowl
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Southern Creamy Grits Works
❓ Frequently Asked Questions About Southern Creamy Grits
How do I know when my grits are done?
Grits are ready when they’re thick, creamy, and reach the consistency of heavy cream—about 5 to 7 minutes on the stove, depending on the pot size and heat. Stir gently to avoid lumps, and they’ll naturally thicken as they cool slightly. If they’re still too runny, add a splash of milk or butter and let them sit off the heat for a minute.
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Can I make grits ahead of time and reheat them?
Yes, but they’ll be thinner. Let them cool completely, then store in an airtight container in the fridge for up to 3 days. To reheat, stir in a small amount of water, milk, or broth to restore thickness, then warm over low heat, stirring often. Avoid boiling, as it can make them grainy.
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What if I don’t have a heavy-bottomed pot for cooking grits?
A nonstick or stainless-steel pot will work, but stir frequently to prevent sticking. If they stick, add a pinch of salt or a splash of water to loosen them without breaking the texture. For extra care, cook over medium-low heat and avoid boiling hard.
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How can I make my grits extra creamy without using butter?
For a richer texture, stir in a splash of heavy cream, coconut milk, or even Greek yogurt at the end of cooking. You can also mix in a bit of sour cream or crumbled cheese just before serving. A pinch of salt and a dash of black pepper also enhance flavor without dairy.
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Can I substitute stone-ground grits for instant grits in this recipe?
Yes, but adjust the cooking time. Stone-ground grits take longer—about 10 to 12 minutes on the stove—and require more stirring. If you’re short on time, use instant grits, but they’ll be thicker and less creamy. For best results, follow the package instructions closely.
