Classic Grits
Creamy, cheesy Southern grits just like Granny made
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Ain’t nothing better than a warm bowl of cheesy grits. This here’s my favorite way to make ’em.
Rise and shine, it’s Cletus time! Y’all, it’s Cletus Boone here from the Kentucky holler, slingin’ cheesy grits so creamy they’d make a possum weep with joy! This ain’t just breakfast — it’s a hug from Granny’s kitchen in a bowl. I’m talkin’ stone-ground grits cooked low and slow in my trusty cast-iron skillet, loaded with sharp cheddar and plenty of butter. These grits once saved Cousin Ray Bob from a raccoon rumpus back in ’08 (long story, but the grits won). Now I’m passin’ the recipe on to you so you can make ’em right at home.
Ingredients (makes 4 hearty servings)
- ½ cup stone-ground grits (the real deal — not instant!)
- 2 cups water
- ½ cup heavy cream (or whole milk if that’s what you got)
- 4 tablespoons butter (plus extra for topping)
- 1 teaspoon salt (don’t skip it!)
- 1½ to 2 cups shredded sharp cheddar cheese (handful or more — more is always better!)
- Fresh cracked black pepper to taste
- Optional: pinch of garlic powder for a little extra kick
How to Make Classic Grits
- 1. Grab your cast-iron skillet or heavy-bottomed pot and bring the 2 cups of water and 1 teaspoon salt to a rolling boil.
- 2. Slowly whisk in the stone-ground grits so you don’t get lumps. Keep whiskin’ like you mean it for about 30 seconds.
- 3. Drop the heat to low, cover, and let ’em simmer gentle for 20–25 minutes. Stir every few minutes so they don’t stick to the bottom. You’ll know they’re ready when they’re thick and creamy like good gravy.
- 4. Stir in the heavy cream and 4 tablespoons butter until everything’s silky smooth.
- 5. Pull the skillet off the heat and stir in that mountain of shredded cheddar until it melts into pure gold. Taste and hit it with more salt or black pepper if it needs it.
- 6. Spoon into bowls, drop a pat of butter on top, and give it one last grind of pepper. Serve ’em piping hot!
🖨 Print out version available at Print out version here
Cletus’s Pro Tips for Next-Level Grits
- Stone-ground grits take a little longer but taste worlds better than quick grits. Worth the wait, partner.
- Keep stirring — nobody likes lumpy grits at the breakfast table.
- For extra richness, swap one cup of water for chicken broth.
- Make it ahead? They thicken up in the fridge. Just add a splash of cream and warm ’em slow.
A Little Grits History from the Holler
Grits go way back — Native folks were grinding corn into porridge long before any of us showed up. Settlers learned the trick and it became pure Southern soul food. In the South we eat ’em for breakfast, lunch, or supper. Georgia even made grits their official state food! Ain’t that somethin’?
How to Serve ’Em
- Classic breakfast: fried eggs, sausage, and a couple of my flaky buttermilk biscuits on the side.
- Supper style: turn ’em into shrimp and grits with sautéed shrimp, andouille sausage, and a little hot sauce.
Variations to Keep Things Interestin’
- Bacon Cheddar Grits: Crumble in crispy bacon and a handful of green onions right at the end.
- Garlic Cheese Grits: Add ½ teaspoon garlic powder and swap half the cheddar for Parmesan.
- Spicy Kick: Toss in a pinch of cayenne or diced jalapeños if you like it with some fire.
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Got your own twist on grits? Drop it in the comments or holler at me! I read every one.
