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Southern Grits

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  • Author: Cindy @mycountrytable
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Category: Breakfast
  • Method: Cook
  • Cuisine: American


Once you try this creamy, buttery recipe for grits, you’ll keep making them. They’re so good for breakfast or as a side for dinner. 


Units Scale
  • 1/2 cup old fashioned grits, such as Quaker
  • 1 cup water
  • 2 cups half & half (or milk if you don’t have half & half)
  • 3 tablespoon unsalted butter
  • 1 teaspoon salt
  • 1/8 teaspoon pepper


  1. Add the water, half & half, butter, salt & pepper to a large saucepan. Bring to a boil over medium heat. Add the grits and whisk constantly until the return to a boil. Keep whisking and cook for 2 minutes.
  2. Reduce the heat to a simmer (#2 on an electric stove), and cover with a lid. Cook for approximately 15 minutes, stirring often, until the grits have thickened, and remove from heat.Add additional half & half if the grits are a little too thick. Taste them and add more salt & pepper as desired.
  3. Serve immediately with a pat of butter on top of each serving. Refrigerate leftovers for up to 2 days.
  4. To reheat, heat over low heat, adding a tiny bit of half & half or milk. Keep mixing until the grits become creamy again.