Creamy Southern Grits

There’s nothing more comforting than enjoying a wonderful batch of grits! And there’s truly nothing more Southern!

It was after a trip to see Emily that I was reminded of how luscious a really good a pan of grits can be. Emily made grits for a gathering and seconds were definitely in order! I always felt my grits hit the mark until the first time I tasted Emily’s – hers are next level. Rich and creamy with just the right amount of seasoning.

Grits, which are nothing more than stone ground corn, are either yellow or white. My Grandmother and Mom only prepared white grits which is also the option most commonly used in Southern cooking. Yellow grits are, well, polenta.

Many folks say they’re not a fan of grits. I would dare say it’s most likely due to the way they’ve been cooked. Here’s a tip – if your recipe says to simply cook the grits in water you need to throw that recipe away. Grits benefit from being cooked in dairy with a dose of kosher salt and freshly cracked black pepper then toss in some cheese for good measure. The cooking liquid should taste slightly salty. If they’re not seasoned while they cook there is no amount of salt that can make up for it afterwards.

If your schedule allows, let the grits soak for one hour in the half and half before cooking. Grits need some attention while they cook – mainly stirring or whisking frequently to keep them from clumping or scorching. A flat wooden spoon or whisk are the perfect tools since they can work into the corners of your pan.

The best part of this cooking method is that the grits can be prepared in advance then reheated with a touch of extra milk. You can keep them warm in a slow cooker using the low setting if you’re serving a brunch buffet. Add “fixins” such as crispy bacon and chopped scallions or chives or with a simple pat of butter.

Or elevate brunch by adding shirred eggs on top of a creamy bowl of grits.

If you think you don’t like grits – this might just change your mind!

Creamy Southern Grits

1 cup stone ground white grits, 5-minute grits in a pinch but not instant

1-½ cups half and half

1 teaspoon kosher salt

¼ – ½ teaspoon freshly cracked black pepper, to taste

1 cup milk, plus extra if needed

½ cup cream

¼ cup grated Parmesan*

¼ cup grated Fontina*

Combine the grits along with the half and half in a saucepan, stirring to combine. Let the grits soak for about an hour. Add the kosher salt and the black pepper to the grits along with the milk and cook over medium heat.

Whisk frequently to keep the grits smooth and prevent them from clumping. Continue cooking until the grits begin to thicken, about 20 minutes.

Stir in the cream and continue cooking until thick, about 10 to 15 minutes. Add the cheese and mix well. Cook, stirring, until the cheese has melted, and the grits are thick and creamy.

Serve hot with butter, crispy bacon, chopped scallions or chives.

If you’re serving the grits for a group and need to keep them warm, place them in a slow cooker on the low setting, adding additional milk if needed. They can also be made ahead and refrigerated, Warm, stirring in additional milk to reach your desired consistency.

Makes 4 to 6 servings

*We use a Sartori blend of shaved Parmesan and Fontina; feel free to use you favorite cheese.