Growing up in the South, grits have always been one of those comfort foods that can fit into just about any meal. While it’s often thought of as a breakfast staple, I make it just as often for dinner because they’re the perfect alternative to mashed potatoes. One of my favorite ways to serve this grits is with Louisiana Maque Choux. The creamy grits soak up all the flavorful sauce, making every bite rich, comforting, and full of flavor.

One of my favorite things about this recipe is that I keep the grits simple. Instead of loading them up with cheese or seasonings, I make them creamy, buttery, and perfectly seasoned so everyone at the table can customize their own bowl. Some like them cheesy, others add hot sauce or bacon, and my kids love piling on whatever we’re serving for dinner. It’s an easy side dish that’s just as good for breakfast as it is alongside your favorite Southern meals.

Why You’ll Love This Recipe

These grits are incredibly creamy thanks to the combination of water, milk, butter, and a splash of heavy cream. Keeping the recipe simple also makes it incredibly versatile. You can serve them with breakfast, seafood, chicken, beef, or vegetables, and everyone can customize their own bowl with their favorite toppings. Whether you’re making shrimp and grits for a weekend dinner or serving them alongside roast beef instead of mashed potatoes, this recipe works every time.

Ingredients

1 cup grits
2 cups water
2 cups whole milk
4 tablespoons butter
¼ cup heavy cream
½ teaspoon kosher salt
¼ teaspoon black pepper (optional)

How to Make Creamy Grits

Bring the chicken water and milk to a gentle boil in a medium saucepan over medium heat.

Slowly whisk in the grits, adding them a little at a time to prevent lumps from forming.

Reduce the heat to low, cover, and cook until the grits are thick and creamy, stirring occasionally. If they become too thick before they’re fully cooked, simply stir in a splash of water or milk.

Once the grits are tender, stir in the butter, heavy cream, salt, and black pepper if using. Taste and adjust the seasoning before serving.

Ingredient Notes

Using equal parts water and milk creates a richer flavor than using water alone.

Heavy cream isn’t absolutely necessary, but even a small amount makes the finished grits extra silky.

I intentionally leave cheese out of the base recipe. That way everyone can season and customize their own bowl however they like.

I use Quaker Old Fashioned Grits, if you’re using stone-ground grits, you may need additional cooking time and a little more liquid.

Tips for the Best Creamy Southern Grits

The key to lump-free grits is slowly whisking them into the hot liquid instead of pouring them in all at once.

Keep the heat low while they cook. Grits become creamy with gentle cooking, not high heat.

If your grits sit for a few minutes, they’ll naturally thicken. Simply whisk in a splash of warm milk or water to loosen them back up.

Shred your own cheese if you’re planning to add cheddar. It melts much smoother than pre-shredded cheese.

What To Serve with Grits

Grits are one of the most versatile Southern side dishes because they work for breakfast, lunch, and dinner.

For breakfast, serve them with scrambled eggs, bacon, sausage, breakfast gravy, or breakfast shrimp.

For dinner, they’re a delicious substitute for mashed potatoes alongside:

Classic Louisiana Maque Choux
Grilled Cajun Shrimp
Blackened Fish
Smothered Chicken
Roast Beef
Pork Chops
Meatloaf
Braised Short Ribs
Country Fried Steak
Pot Roast

Ways to Customize Your Bowl

Keep the base plain and let everyone add their favorites:

Sharp cheddar cheese
Pepper Jack cheese
Parmesan
Crispy bacon
Andouille sausage
Green onions
Chives
Hot sauce
Cajun seasoning
Black pepper
Garlic butter
Sautéed shrimp
Smothered chicken
Pulled pork
Gravy
Fried egg

Kitchen Tools

Medium saucepan
Whisk
Wooden spoon or silicone spatula
Measuring cups
Measuring spoons

Frequently Asked Questions

Are grits the same as polenta?

No. While both are made from ground corn, grits are traditionally made from white corn and have a softer, creamier texture. Polenta is usually made from yellow corn and has a slightly coarser texture.

Can I make these ahead of time?

Yes. Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat with a splash of milk or broth to restore their creamy texture.

Can I freeze grits?

Yes. Freeze in individual portions for up to 2 months. Thaw overnight and reheat with additional liquid.

Can I make them cheesy?

Absolutely. Stir in 1–2 cups of freshly shredded sharp cheddar, white cheddar, Gouda, Monterey Jack, or Parmesan after the grits are fully cooked.

Are quick grits okay?

Yes. Stone-ground grits or old fashioned grits have the best texture and flavor, but quick grits work well when you’re short on time.

Recipe