Southern Style Corn Grits
Add Preferred SourceIf you’re craving a warm, comforting side dish that tastes like home, Southern Style Corn Grits are a must-try. They’re creamy, rich, and made with just a few simple ingredients—but the flavor payoff is huge. This is the kind of recipe that disappears fast, whether you’re serving it for breakfast, brunch, or alongside a savory main.
Soaking the stone-ground grits overnight helps them cook up silky smooth and tender. Stir in butter, cream, and a little Parmesan (if you like), and you’ve got a soul-satisfying side that’s both rustic and refined. It’s Southern comfort on a spoon.
Ingredients
- Water – You can also use broth.
- Stone-ground corn grits – I like using white stone-ground grits.
- Kosher salt
- Unsalted butter – You can use salted butter but then skip adding the extra salt. You can always season at the end after adding the cheese.
- Parmesan cheese – Grated. Now’s the time to use the good stuff!
- Heavy whipping cream – You can use half-and-half but grits benefit from the extra fat.
Instructions
- Add the grits to a large bowl and cover with water. Refrigerate overnight. Before cooking, skim off any floating hulls and drain the grits well using a fine mesh strainer.
- Bring 6 cups of water to a boil in a large pot. Add the kosher salt.
- Gradually whisk the soaked and drained grits into the boiling water to prevent clumps.
- Lower the heat to a gentle simmer. Cover and cook for 20–25 minutes, stirring often, until the grits are thick and tender.
- Melt the butter with the heavy cream over low heat in a small saucepan.
- Stir the buttercream mixture into the grits. If using, fold in the shredded Parmesan. Taste and adjust seasoning with additional salt, if needed. Serve warm.
Step-By-Step Process
Chef Jenn’s Tips
- Use stone-ground grits for the best flavor and texture. Instant grits won’t give you the same creamy result, and if you soak instant grits overnight, you’ll have a gooey mess.
- Don’t skip the overnight soak; it shortens the cooking time and gives the creamiest finish.
- Stir frequently as the grits cook to prevent sticking or scorching on the bottom.
- If the grits thicken too much, add a splash of water or cream to loosen them up before serving.
Recommended
Make It A Meal
Southern Style Corn Grits are a versatile side that pairs beautifully with everything from crispy fried chicken to slow-cooked pulled pork. They’re also a natural match for breakfast favorites like eggs and sausage or shrimp for a classic shrimp and grits combo.
Storage
Store leftover grits in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop or in the microwave, adding a splash of cream or water to restore their creamy texture. Grits can also be poured into a loaf pan, chilled until firm, then sliced and pan-fried for a tasty twist.
Southern Style Corn Grits
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
- Add the grits to a large bowl and cover with water. Refrigerate overnight. Before cooking, skim off any floating hulls and drain the grits well using a fine mesh strainer.
- Bring 6 cups of water to a boil in a large pot. Add the kosher salt.
- Gradually whisk the soaked and drained grits into the boiling water to prevent clumps.
- Lower the heat to a gentle simmer. Cover and cook for 20–25 minutes, stirring often, until the grits are thick and tender.
- Melt the butter with the heavy cream over low heat in a small saucepan.
- Stir the buttercream mixture into the grits. If using, fold in the shredded Parmesan. Taste and adjust seasoning with additional salt, if needed. Serve warm.
Notes
Chef Jenn’s Tips
- Use stone-ground grits for the best flavor and texture. Instant grits won’t give you the same creamy result, and if you soak instant grits overnight, you’ll have a gooey mess.
- Don’t skip the overnight soak—it shortens the cooking time and gives the creamiest finish.
- Stir frequently as the grits cook to prevent sticking or scorching on the bottom.
- If the grits thicken too much, add a splash of water or cream to loosen them up before serving.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.
