Southern-style corn grits are a simple, hearty side dish made with just a handful of ingredients. They come out creamy and rich, perfect for pairing with breakfast or savory mains.
Soaking stone-ground grits overnight helps them cook up soft and smooth. Once they’re ready, you stir in butter, cream, and optional Parmesan for added richness. It’s a no-fuss, classic Southern dish that works any time of day.
Ingredients
- Water
- Stone-ground corn grits – I like using white stone-ground grits
- Kosher salt
- Unsalted butter – You can use salted butter but then skip adding the extra salt. You can always season at the end after adding the cheese.
- Parmesan cheese – Grated. Now’s the time to use the good stuff!
- Heavy whipping cream – You can use half-and-half but grits benefit from the extra fat.
Instruction
- Place grits in a large bowl and cover with water. Soak overnight in the fridge. Before cooking, skim off any hulls floating on top and drain through a fine mesh strainer.
- Bring 6 cups of water to a boil in a large pot. Stir in the kosher salt.
- Slowly whisk the drained grits into the boiling water, making sure to avoid lumps.
- Reduce heat to low and cover. Simmer for 20 to 25 minutes, stirring often, until thickened and tender.
- Warm the butter and heavy cream over low heat in a separate saucepan until melted together.
- Stir the cream mixture into the cooked grits. If using Parmesan, fold it in now. Taste and season with more salt if needed. Serve hot.
Step-By-Step Process
Chef Jenn’s Tips
- Stick to stone-ground grits—they offer the best texture. Instant grits don’t work for this method.
- Soaking overnight makes for smoother, creamier results and helps the grits cook faster.
- Stir regularly while simmering to keep the grits from sticking or burning.
- If the grits thicken too much, just add a splash of cream or water before serving to loosen them.
Recommended
Make It A Meal
Serve alongside fried chicken, pulled pork, eggs, sausage, or shrimp. These grits work just as well at breakfast as they do at dinner.
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Storage
Refrigerate leftovers in a sealed container for up to 4 days. Reheat gently on the stove or in the microwave, adding a bit of cream or water to bring back the creamy texture. You can also pour cold grits into a loaf pan, let them chill until firm, then slice and pan-fry for a crispy twist.
Southern Style Corn Grits
Ingredients
- 6 cups water
- 1 1/2 cups corn grits stone-ground
- 1/2 teaspoon kosher salt
- 3 tablespoons unsalted butter
- 2 ounces Parmesan cheese grated
- 1/2 cup heavy whipping cream
Instructions
- Place grits in a large bowl and cover with water. Soak overnight in the fridge. Before cooking, skim off any hulls floating on top and drain through a fine mesh strainer.
- Bring 6 cups of water to a boil in a large pot. Stir in the kosher salt.
- Slowly whisk the drained grits into the boiling water, making sure to avoid lumps.
- Reduce heat to low and cover. Simmer for 20 to 25 minutes, stirring often, until thickened and tender.
- Warm the butter and heavy cream over low heat in a separate saucepan until melted together.
- Stir the cream mixture into the cooked grits. If using Parmesan, fold it in now. Taste and season with more salt if needed. Serve hot.
Notes
Chef Jenn’s Tips
- Stick to stone-ground grits—they offer the best texture. Instant grits don’t work for this method.
- Soaking overnight makes for smoother, creamier results and helps the grits cook faster.
- Stir regularly while simmering to keep the grits from sticking or burning.
- If the grits thicken too much, just add a splash of cream or water before serving to loosen them.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.