Southern Style Corn Grits

A bowl of creamy grits topped with shredded cheese and a pat of butter sits next to a spoon, a striped napkin, a glass pitcher of milk, and a milk jug on a marble surface.

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Southern Style Corn Grits are a creamy, comforting dish made from ground corn and simmered to perfection. Whether served with butter, cheese, or topped with shrimp, these grits are a staple in Southern kitchens and bring warm, hearty flavor to any meal. Perfect for breakfast or as a savory side.

Prep Time10

Cook Time25

Total Time35

Course: Side Dish

Cuisine: Southern

Keyword: creamy grits, southern grits, stone-ground grits

Servings: servings

Calories: 299kcal

Author: Chef Jenn

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