Southern-Style Creamy Grits

Ingredients

• 2 cup Half-and-half
• 1 cup Chicken broth (The source also allows stock or water as alternatives.)
• 1 cup Water
• 1 cup Stone-ground grits
• 0.5 cup Unsalted butter
• 2 tbsp Heavy whipping cream (Use 2–4 tablespoons if you want the grits extra creamy; the cream is optional. Add 1 tablespoon at a time to reach the desired consistency.)
• Salt (Add some to the cooking liquid and more to taste at the end.)

Steps

1. 1

   Add the half-and-half, chicken broth or stock (or water), and water to a large pot. Set the pot over medium-high heat and bring the liquid to a boil.

2. 2

   Add some salt to the boiling liquid.

3. 3

   Once the liquid begins boiling, briskly stir in the stone-ground grits so they disperse smoothly.

4. 4

   Reduce the heat to low and cover the pot with a lid. Cook according to the instructions on the grits package, stirring twice during cooking to maintain smoothness. The grits should become completely tender and thick.

5. 5

   When the grits are tender and thick, stir in the unsalted butter.

6. 6

   Stir in the heavy whipping cream if using. This makes the grits especially creamy; add it gradually if the grits already seem very creamy.

7. 7

   Taste the grits and season with additional salt as desired. Serve hot, since grits thicken as they cool.

Notes

The source emphasizes whisking or briskly stirring the grits into the boiling liquid to prevent lumps, cooking them slowly on low heat to prevent boiling over, and serving them hot because they thicken as they cool. The source notes that the heavy cream may be omitted if the butter already makes the grits creamy.

Nutrition per serving

• side dish
• breakfast
• Southern
• American
• vegetarian
• comfort food
• stovetop