Grits ain’t grits unless they’re creamy.
Goodbye boring grits! My mind was forever changed about grits once I tasted them made with cream. Not the best for your belt but, hey, it’s a guilty pleasure.
Pour 2 cups half and half into a small saucepan. You can use whole milk or even 2% but it will be less creamy. And less exciting if you ask me. Set the burner on medium high and give it a stir every now and then as it comes to a boil.
Once you see the half and half bubbling, quickly add 1/2 cup stone ground grits, 2 tablespoons butter, and 1/4 teaspoon salt. Whisk it together, turn the burner down to low, and cover.
Every few minutes take the lid off and whisk the creamy grits. Don’t forget to scrape down the sides where clumps tend to stick!
After 10 minutes give your grits a taste. If the texture is still a little “gritty” (har har) then go another 5-10 minutes. Add a tablespoon or 2 of half & half if the grits need a smoother texture. Shoot, even another pat o’ butter if you feel like it; after all these are supposed to be creamy grits! Salt and pepper to taste, as always. Then feast.
For another easy breakfast try a single baked egg!
Fun grits… try these!
Maebells – Gouda Grits with Shrimp and Crispy Spouts
Vanilla and Bean – Black Eyed Peas with Smoky Collards and Cheesy Grits
From a Chef’s Kitchen – Smothered Shrimp with Andouille Sausage and Creamy Parmesan Peppercorn Grits
- 2 cups half and half
- ½ cup stone ground grits
- 2 tablespoons butter
- ¼ teaspoon salt
- more salt & pepper to taste
- Pour half and half (or whole milk) into a small saucepan over medium high heat. Bring to boil.
- Add stone ground grits, butter, and salt. Turn heat to low, stir, then cover.
- Every few minutes stir the grits to break up clumps and scrape down the sides. After 10 minutes taste to see if the grits are cooked through. If they need more time, check every few minutes for another 5-10 minutes.
- Add more half and half or butter if grits becomes too thick or dry. Salt and pepper to taste then serve!