Breakfast/ Dinner/ Featured/ Lunch


Grits have been a staple in the south for centuries. 3/4 of the grits sold in the U.S. are sold in the south. That makes us experts on grits, don’t ya think?!? Traditionally grits were ground on a stone wheel at the local grist mill. You can still get stone ground grits and that is my personal preference. One rule we follow in the south – never, ever use instant grits!
I remember as a small child, my Daddy would sprinkle a little sugar on grits so that I would eat them. I think many southern parents might use this technique to get children acclimated to grits. When you grow up though, you eat your grits with salt, pepper, and a pat of butter. Real butter!
You’ll see grits on menus all over the country these days since southern food is a trend these days. I’m sharing my recipe for making the perfect grits you’ll love every time.
  • 2 c Water
  • 2 c Heavy Cream
  • 1 c Stone Ground Grits
  • 1 tsp Salt
  • Cracked Black Pepper, to taste
  • 4 tbs Butter, plus more for serving
Add water and heavy cream to a medium sauce pan and bring to a boil over medium high heat. Add salt and pepper.
When the cream and water are boiling, add the grits slowly, stirring as you add them.
Cover the pot with a lid and reduce the heat to medium low, simmer for 20 minutes or until thickened. Stir the grits every 5 minutes during cooking.
When cooking is finished, add 4 tablespoons of butter and stir until melted.
Serve hot with a pat of butter.
See it at the following:
Full Plate Thursday 


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  • Reply
    September 26, 2016 at 2:54 pm

    This looks really nice ♥

  • Reply
    Miz Helen
    October 11, 2016 at 2:53 pm

    Your recipe is featured on Full Plate Thursday and pinned to our Full Plate Thursday Features Board. Enjoy your new Red Plate and thanks so much for sharing with us!
    Come Back Soon,
    Miz Helen

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