Classic and Creamy Stone-Ground Grits

Southern Kitchen
A bowl of stone-ground grits

About the recipe

These classic creamy grits get extra richness from both butter and cream. We like to cook our grits in an abundant amount of liquid to ensure that the grains fully cook through; feel free to adjust the ratio of water to cream as you’d like, or even substitute in whole milk for the cream if you’d like a slightly lighter dish.

The cooking time in the recipe is for stone-ground grits. If using machined grits, you may have a shorter cooking time. You can easily cut this recipe in half if you’re serving a smaller crowd.

Serves: 6 to 8

Hands On Time: 45 minutes

Total Time: 45 minutes


3 cups water

2 cups heavy cream

Salt and freshly ground black pepper

1 cup stone-ground grits

8 tablespoons (1 stick) unsalted butter


In a large saucepan, bring the water and cream to a boil over medium-high heat. Generously season with salt and pepper. Whisk in the grits, reduce the heat to low and cook, stirring very frequently, until thickened and cooked through, 30 to 45 minutes. Whisk in the butter, season with salt and pepper, and serve hot.