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Creamy Grits

This delicious Southern recipe for creamy grits comes from chef Frank Stitt's cookbook, Frank Stitt's Southern Table.

  • Servings: 4
Creamy Grits

Source: The Martha Stewart Show, April 2007


  • 4 cups water, preferably spring water
  • Coarse salt and freshly ground white pepper
  • 1 cup yellow stone-ground grits
  • 2 tablespoons unsalted butter, or a little more if desired, at room temperature
  • 1/4 cup freshly grated Parmigiano-Reggiano or Grana Padano cheese, plus more if desired
  • Hot sauce, such as Tabasco or Cholula


  1. In a medium saucepan, bring the water to a boil; add 1 1/2 teaspoons salt. In a slow, steady stream, whisk in grits. Continue whisking constantly to prevent clumps until they come to a boil.

  2. Reduce heat to low, and simmer, stirring occasionally, until grits are thickened and tender, 45 minutes to 1 hour.

  3. Add butter and cheese, stirring to combine; season with salt and pepper. Add hot sauce, and more butter and cheese, if desired. Serve immediately.

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