Creamy Brunch Grits

There's something about the smell of grits bubbling away on the stove that makes a Sunday morning feel less rushed. I discovered stone-ground grits almost by accident, grabbing the wrong box at the farmer's market and deciding to make the best of it. The moment I stirred in that first ladle of cream, watching the whole pot transform into something silky and luxurious, I knew I'd found something worth making again and again.

I remember feeding a table of hungry friends on a lazy Saturday brunch, and someone asked what the secret was to the grits tasting so good. The honest answer was patience and real cream, nothing more. They asked for the recipe that same day, and I've made it for nearly every brunch gathering since.

Ingredients

• Stone-ground grits: Use the real thing, not instant, because the texture and flavor are genuinely different and worth the slight extra time.
• Whole milk and water: The combination prevents the grits from being too rich or too thin, and the water helps them cook evenly.
• Kosher salt: Added to the liquid so the grits season themselves from the inside out.
• Heavy cream and unsalted butter: These are what elevate grits from plain to creamy, so don't skip them or reduce them.
• Sharp cheddar cheese: The sharpness cuts through the richness and prevents the dish from feeling one-dimensional.
• Fresh chives and black pepper: Garnish just before serving so they stay bright and fresh.

Instructions

Heat the liquid base:

Pour milk, water, and salt into a medium saucepan and bring it to a gentle simmer over medium heat. You'll see small bubbles breaking the surface but it shouldn't be a rolling boil, or the grits will cook unevenly.

Add grits slowly:

Whisk the grits in gradually, a handful at a time, stirring constantly as you go. This prevents lumps from forming and takes only a couple of minutes if you're patient.

Cook low and slow:

Turn the heat down to low and stir frequently for 20 to 25 minutes until the grits soften and thicken. If the mixture gets too thick before they're tender, add a splash more water and keep stirring.

Add cream and butter:

Stir in the heavy cream and unsalted butter until the pot becomes silky and smooth. This happens almost instantly and is deeply satisfying to watch.

Fold in the cheese:

Remove from heat and fold in the shredded cheddar until completely melted and incorporated. Remove from heat so the cheese doesn't break or become stringy.

Taste and finish:

Taste a spoonful and adjust the salt and pepper if needed, then plate into warm bowls topped with fresh chives and a crack of black pepper.

Save

These grits became my confidence dish the first time someone asked me to bring something to a potluck and it arrived in a slow cooker, staying warm and perfect all through breakfast. I realized then that good food is often just about showing up for people and not overthinking it.

Why Stone-Ground Makes the Difference

Stone-ground grits have the bran and germ still intact, which gives them a slightly nuttier flavor and a naturally creamy texture that instant grits simply can't match. The first time I made these with instant grits out of laziness, the texture was thin and chalky even with all the cream stirred in. That taught me the hard way that this is the one ingredient worth seeking out, and most good grocery stores carry at least one brand.

Building Flavor Without Complication

The beauty of this recipe is that it lets the grits be the star instead of trying to hide them under a mountain of toppings or add-ins. Sharp cheddar is the only cheese I reach for because milder cheeses disappear into the background, and the sharpness keeps each spoonful interesting. I've experimented with smoked paprika and hot sauce when I wanted something with more personality, and both work beautifully if you're in that mood.

Serving and Pairing Ideas

These grits are sturdy enough to hold their own as a side dish, but they're also wonderful topped with a poached egg, sautéed collard greens, or crispy bacon for a more substantial meal. I've served them alongside blackened fish, under shrimp and tomato sauce, and as a bed for a sunny-side-up egg that everyone loved. The creaminess soaks up flavors without being heavy, which is why they work for both brunch and dinner.

• Top with a soft poached egg and the grits become a complete breakfast or light lunch.
• Stir in some sautéed garlic and spinach to make them heartier without losing the silky texture.
• Serve alongside grilled vegetables or roasted chicken for a weeknight dinner that feels both comforting and elegant.

Save

Grits remind me that the simplest foods often mean the most when they're made with real ingredients and a little attention. Once you master this recipe, you'll find yourself making it for people you want to feed well.

Recipe FAQs

→ Can I use instant grits instead of stone-ground?

Instant grits are not recommended because they cook too quickly and lack the coarse texture and corn flavor necessary to hold up against the heavy cream and cheese.

→ What type of cheese melts best for this dish?

Sharp cheddar cheese is ideal for its tangy flavor profile, though freshly shredded Gruyère or Gouda also melts beautifully for a different taste.

→ How do I prevent lumps from forming?

Whisk the grits slowly into the simmering liquid in a steady stream and continue whisking constantly for the first minute of cooking to separate the granules.

→ Is it possible to make this dairy-free?

Yes, you can substitute the whole milk and heavy cream with unsweetened almond milk or vegetable broth, though the texture will be less velvety.

→ What toppings go well with creamy grits?

They pair excellently with savory toppings like sautéed shrimp, crispy bacon, roasted mushrooms, or a simple poached egg for added richness.

→ How should I store leftovers?

Store cooled grits in an airtight container in the refrigerator for up to three days, adding a splash of milk or water when reheating to loosen the texture.