The Best Thick and Creamy Grits Recipe - caramel and cashews (2024)

by Carolyn 7 Comments

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This thick and creamy grits recipe is super simple and super creamy.

The Best Thick and Creamy Grits Recipe - caramel and cashews (1)

Disclosure: This post contains affiliate links. In other words, if you click a link and purchase something I will receive a commission at no cost to you. I only recommend products I use and enjoy myself.We make these creamy grits on Saturdays.Before we press on there are a few key pointers to making grits so good you'd lick them off the kitchen floor. Hey, I won't judge.

How to cook grits:

  • This pointer is vital. Only use stone ground grits. A quick grits recipe using instant grits will never compare to stone ground grits. We are fortunate to have a Lowe's Foods that carries local and regional products including stone ground grits. We buy Palmetto gritsThe Best Thick and Creamy Grits Recipe - caramel and cashews (2) -white or yellow both work great. If you can't find stone ground grits in the store I know they sell them on Amazon and their website Palmetto farms.
  • Stirring is not just recommended, it's essential! Adding lots of delicious fat (heavy cream, butter etc.) is not actually the key to creamy grits (although it does help). Consistently stirring your grits during cooking releases all that lovely starch into the liquid making the end product oh so creamy.
  • I have found that you don't need heavy cream to make amazing grits - all you need is butter, whole milk and salt. I love when recipes call for pantry staples and nothing more. I can't speak for everyone but I always have milk, butter and salt on hand. Four ingredient recipes make my heart so happy.
  • Give them time. If you want the creamiest grits around cook them for 35 minutes like this recipe calls for.

Does this creamy grits recipe reheat well? And what should I use them for?

Grits reheat very well. I have a thing for recipes that taste just as good if not better the next day. For me this is like an incredible bonus because it's a two for one. I get to enjoy the grits the next day with no additional work. Yes please! I like to reheat my grits on the stove. I add a little bit more milk to them and stir until reheated. You can also pop them in the microwave for 30 seconds, stir and then repeat until reheated.I'm a purist and my favorite way to eat these grits is just how they are.But you can of course:

  • add cheese and/or a fried egg
  • make them into creamy grits with shrimp
  • add roasted cherry tomatoes on top for a sweet and savory combo
  • give them a nice kick - add pepper jack cheese and sautéd minced jalapeno
  • make them alongside bacon and pancakes for a super filling breakfast
The Best Thick and Creamy Grits Recipe - caramel and cashews (3)

Creamy Grits Recipe


The best thick and creamy grits ever!

5 from 5 votes

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Cook Time 35 minutes mins


  • medium saucepan


  • ½ Cup stone ground yellow or white grits
  • 2 ½ Cups whole milk
  • 2 tbsp unsalted butter
  • pinch kosher salt


  • Bring the grits, 2 cups of the whole milk, 2 tbsp butter and a large pinch of kosher salt to a boil stirring occasionally so the grits do not burn.

  • Once it comes to a boil turn down to medium low heat and stir occasionally but vigorously for 20 to 30 seconds at a time. Continue to do this until thick like wet sand. It should take around 18 minutes or so.

  • Add ½ cup more milk stirring occasionally but vigorously for 10 more minutes until thick and creamy.

  • Serve and enjoy. Grits will thicken even more as they cool.

Keyword grits

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Reader Interactions


  1. Madge Zemp

    The Best Thick and Creamy Grits Recipe - caramel and cashews (4)
    These grits are FABULOUS. I’m a born and bred South Carolina girl and have eaten my share of grits. Thanks for recipe!!


    • Carolyn

      I'm so glad to hear it!


  2. Leslie

    The Best Thick and Creamy Grits Recipe - caramel and cashews (5)
    This is such a yummy recipe!
    Thank you!


  3. Ellen

    The Best Thick and Creamy Grits Recipe - caramel and cashews (6)


  4. Monica

    The Best Thick and Creamy Grits Recipe - caramel and cashews (7)
    Sooo good! Best grits I’ve ever made. Also added a little shredded cheddar cheese , the best!


  5. Lore

    The Best Thick and Creamy Grits Recipe - caramel and cashews (8)
    These grits are easy to prepare and are so creamy; whole family enjoyed! Thx for sharing.


    • Carolyn

      I'm so glad everyone loved them!


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The Best Thick and Creamy Grits Recipe - caramel and cashews (2024)


What is the secret to great grits? ›

The key to cooking old-fashioned grits is going low and slow—use a low heat so the grits simmer and slowly release their starches, which creates a decadent, silky texture. Whisking constantly during the first couple of minutes, and frequently throughout the rest of the cooking process, will prevent lumps from forming.

What can I add to grits to make it taste better? ›

Toppings for Grits
  1. Sweet: Butter, cinnamon, raisins, syrup, brown sugar, peanut butter, jam, or berries.
  2. Savory: Cheese, fried eggs, bacon (cooked and chopped), caramelized onion, roasted red peppers, tomatoes, scallions, or herbs.
Jun 22, 2022

Why are my grits not creamy? ›

Even if you buy 5-minute grits, don't cook your grits for only five minutes. Part of what makes the grits all creamy is the time they get to soak in the water. Making them softer and allowing them to merge together to form all the creamy goodness. I repeat creamy grits are not made in five minutes.

What does adding an egg to grits do? ›

More hacks for creamy and flavorful grits

A cracked egg is the simplest way to instill rich texture and flavor into grits without having to swap a portion of the cooking liquid for heavy cream. You could even forgo the standard addition of butter by adding an extra egg yolk to the pot.

Will heavy cream thicken grits? ›

Cream is very fatty and can over-thicken grits when too much is added. Use mostly water and add a small amount of cream, such as the 1/4 to 1/2 cup recommended by our test kitchen. If you want a stronger dairy flavor, you can use a mixture of half milk and half water along with the cream.

What does putting milk in grits do? ›

Whole milk: You can do all water with just a splash of milk if you like, as long as there is some. It provides a creaminess that you can't get with just water. You can also use anything from whole to skim milk, but for quick grits I don't recommend using anything heavier than half-and-half because it's too thick.

How to make Dixie Lily grits? ›

For 1 serving: Combine 1-1/3 cups water and 1/8 tsp. salt with 1/3 cup Dixie Lily Grits in a 1-quart bowl. Microwave at HIGH 4-5 minutes, stirring occasionally. Let stand until desired consistency.

What kind of grits does Cracker Barrel serve? ›

*May be cooked to order.

What tastes good in grits? ›

Fresh herbs, like thyme, marjoram, parsley, dill or tarragon. Whatever you've got, really, added right at the end to keep their fresh flavor. You can also cook the grits in chicken or vegetable stock, saute mushrooms and onions in a pan and add those to the grits.

What does baking soda do to grits? ›

Easily achieve the perfect creamy texture and save yourself some serious time in the kitchen by utilizing the little-known tip of adding baking soda to the pot. Just a pinch added early in the cooking process helps the grits to thicken up and can cut the needed cooking time in half.

Are grits better with milk or water? ›

Creamy, cheesy piping-hot grits topped with spicy sausage – I don't think it gets much better than that on a cold day. Breakfast, lunch or dinner – this dish is perfect anytime! Aside from lots of delicious cheese, these grits get their extra creaminess by cooking them in milk.

Does cooking grits longer make them thicker? ›

The small bits won't suffer from a longer simmer. See, grits won't get mushy like grains—they'll just get creamier. So just do what you did. Keep the party going on low heat and keep on whisking.

How do you make cooked grits thicker? ›

4 cups of liquid for every cup of grits. This can be 4 cups of water (eww) or 3 cups of broth 1 cup of heavy cream. It can even be just 4 cups of broth it really all depends on how you like to make your grits. I substitute the heavy cream for cream cheese but it still does the same thing!

How do most Southerners eat grits? ›

If they turn out kind of runny, we put them in a bowl and eat with a spoon. If they're nice and fluffy, we put them on a plate and eat with a fork. That's how. Is it common for Southerners to eat grits and eggs for breakfast?

What is the southern way to eat grits? ›

Some people may not understand how to eat grits. Grits are fork food and should not be served in a bowl. They should not consume 90 percent of your plate, and you should not have to eat them with a spoon or finish them by sopping up the remnants with a stale piece of toast.


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