Creamy Stone-Ground Grits

creamy stone ground grits
Photo: Johnny Fogg
Prep Time:
15 mins
Total Time:
50 mins
8 to 10 Serves

Stone-ground grits ensure nicely textured (never mushy!) results. Here, they're simmered with chicken broth until thick and creamy and finished with butter and cheese. They're the cornerstone of our Make-Ahead Southern Brunch Menu.


  • 5 cups low-sodium chicken broth

  • Kosher salt

  • 2 ½ cups stone-ground grits

  • 6 tablespoons unsalted butter

  • 6 ounces cheddar, grated (2 cups)


  1. In a large saucepan, bring broth, 5 cups water, and 2 teaspoons salt to a boil. Slowly add grits, whisking constantly. Return to a boil, then cover, reduce heat to low, and simmer, whisking occasionally, until thick and creamy, 40 to 50 minutes. Remove from heat. Whisk in butter and cheese until smooth.

Cook's Notes

We like Old School Stone Ground grits ($6 for 2 lb.,

To cut the cooking time in half, submerge grits in water and let soak overnight at room temperature. Drain excess water from grits before cooking.

Keep cooked grits warm in a slow cooker on low for up to three hours. Stir before serving.

Leftover grits can be transferred to a container and refrigerated until cold and firm. Slice and sear in a nonstick skillet coated with oil or butter to serve.

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