Creamy Grits


  • 2 tablespoons salted butter or 2 tablespoons unsalted plus ¼ teaspoon salt
  • 2 cups water
  • ½ cup stone- or water-ground whole-grain grits
  • 1 to 2 cups milk, cream, half-and-half, water, or stock


Drop the butter into the water in a heavy-bottomed saucepan and bring to a boil. Stir in the grits, return to a boil, and reduce the heat, allowing the grits to cook at a low boil for 10 minutes or so, until the grits are very thick and have absorbed most of the water, stirring occasionally to prevent the grits from sticking.

Add about ½ cup of the milk or cream to the pot and turn down the heat, allowing the grits to simmer for another 10 minutes or so. As the liquid evaporates or is absorbed, add more cream or milk, cooking the grits until the desired consistency is reached, a total cooking time of at least an hour. The grits should be piping hot when served, slightly soupy but full-bodied enough that they do not run on the plate.